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.Doing research about Anatolian Region Cuisine
2.Makes research on culinary culture in Central Anatolia and Blacksea
3.Makes research on Eastern Anatolian cuisine culture
4. To make research on Aegean and Mediterranean cuisine culture
5. Prepare thematic menus with local cuisines and provide customer appreciation
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Central Anatolian Cuisine
Week 2 - Theoretical
Central Anatolian Dishes
Week 3 - Theoretical
East Anatolia Cuisine
Week 4 - Theoretical
East Anatolia Dishes
Week 5 - Theoretical
South East Anatolia Dishes
Week 6 - Theoretical
South East Anatolia Cuisine
Week 7 - Theoretical
Mediterranean Cuisine
Week 8 - Theoretical
general Rewiew Midterm Exam
Week 9 - Theoretical
Mediterranean Dishes
Week 10 - Theoretical
Aegean Cuisine
Week 11 - Theoretical
Aegean Dishes
Week 12 - Theoretical
Black Sea Cuisine
Week 13 - Theoretical
Black Sea Dishes
Week 14 - Theoretical
Thracian Cuisine and Dishes
Week 15 - Final Exam
Final Exam
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