Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Abdullah TANRISEVDİ

Prof. Gül ERBAY ASLITÜRK

Prof. Osman Eralp ÇOLAKOĞLU

Prof. Osman Nuri ÖZDOĞAN

Prof. Ülker ÇOLAKOĞLU

Prof. Vehbi Uğur TANDOĞAN

Assoc. Prof. Gülnur KARAKAŞ TANDOĞAN

Assoc. Prof. Güntekin ŞİMŞEK

Assoc. Prof. Hakan ATAY

Assoc. Prof. Melek Ece ÖNCÜER ÇİVİCİ

Assoc. Prof. Tuğrul AYYILDIZ

Assoc. Prof. Vedat ACAR

Ins. Burhanettin DEMİR

Ins. Ergün EFENDİ

Ins. Fisun KARABURUN

Ins. Funda SÖNMEZATEŞ

Ins. Şebnem GÜNAYDIN

Lec. Battal OĞUZ

Res. Assist. Fatih EPİK

Res. Assist. Hüseyin Erhan ALTUN

Lec. Banu ŞİMŞEK

Lec. Cihan YILMAZ

Lec. Fatma KARAGÖZ

Lec. Kardelen Eda ESKİN

Lec. Mahmut EFENDİ

Lec. Muharrem Tuğcan İNAN

Lec. Ömer Faruk ALP

Lec. Saime Alev TOPÇU

Lec. Şükran ATLI

Cuisine Knowledge

Course Code	: HOM211
Course Type	: Required
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 2

Objectives of the Course

Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of present-day Turkey Local cuisine features. Examine and investigate the important features of world cuisine.

Course Content

Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of present-day Turkey Local cuisine features. Important features of the study and teaching of world cuisine

Name of Lecturer(s)