Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.Students will learn the formation and historical development of the culinary culture of our geography.
2.Students will learn the tools used in local kitchens, table manners and food processing and preservation methods of these kitchens.
3.Students will learn the raw materials used for food production in the regions of our country.
4.Students will learn the food and drinks produced in the regions of our country.
5.Students will learn the food and beverages produced in the important days and events in our country and compares the differences regionally.
Recommended or Required Reading
1.Şengül S, Çakır A, Çakır G. Yöresel Mutfaklar, Beta Basım Yayım Dağıtım, Ankara, 2015, 207s.
2.Türkay O, Şengül S. Türkiye'nin Yöresel Mutfakları, Detay Yayıncılık, Ankara, 2017, 136s.
Weekly Detailed Course Contents
Week 1 - Theoretical
Information about the courses and subjects to be covered
Week 2 - Theoretical
Formation of local cuisine culture
Week 3 - Theoretical
Historical development of local cuisine culture
Week 4 - Theoretical
Tools, foods and beverages and table manners used in local cuisines
Week 5 - Theoretical
Food processing and preservation methods performed with local methods
Week 6 - Theoretical
Food, beverage types and culinary culture produced in Aegean Region
Week 7 - Theoretical
Food, beverage types and culinary culture produced in the Marmara Region
Week 8 - Theoretical
Food, beverage types and culinary culture produced in the Marmara Region
Week 9 - Theoretical
Food, beverage types and culinary culture produced in the Mediterranean Region
Week 10 - Theoretical
Food, beverage types and culinary culture produced in the Central Anatolia Region
Week 11 - Theoretical
Food, beverage types and culinary culture produced in the Eastern Anatolia Region
Week 12 - Theoretical
Food, beverage types and culinary culture produced in the Southeastern Anatolia Region
Week 13 - Theoretical
Food, beverage types and culinary culture produced in the Black Sea Region
Week 14 - Theoretical
Food and beverages produced in important days and events in our country and regional differences
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination1729
Final Examination111213
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
3
3
OÇ-2
3
3
OÇ-3
3
3
3
3
OÇ-4
3
3
3
3
OÇ-5
3
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026