Information Package / Course Catalogue - Adnan Menderes University

Person Responsible for Information Package

Prof. Atila YÜKSEL

Prof. Berrin GÜZEL

Ins. Okan Umut ŞİMŞEK

Lec. Elvan KESER

Lec. Fulya MÜRTEZA

Lec. Ozan GÜNGÖR

Local Cuisines III

Course Code	: REM412
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Objectives of the Course

In this course, it is aimed to gain the competence of preparing the food of these regions by researching the local cuisine culture.

Course Content

Researching the nutrition culture of the regions Researching the provinces and culinary culture in the regions

Name of Lecturer(s)

Learning Outcomes

1.	Recognize products grown in Turkey's geographical regions
2.	To make research about culinary culture in Eastern and Cebtral Anatolian region
3.	To make research about culinary culture in Southeast Anatolian region
4.	To recognize the geographical products of the Eastern and Cebtral Anatolian region
5.	To recognize the geographical products of the Southeast Anatolian region

Recommended or Required Reading

1.	Textbook, supplementary books, periodicals and local resources

Weekly Detailed Course Contents

Week 1 - Theoretical

Information about basic techniques

Week 2 - Theoretical

Central Anatolian cuisine

Week 3 - Practice

Central Anatolian cuisine

Week 4 - Practice

Central Anatolian cuisine

Week 5 - Practice

Central Anatolian cuisine

Week 6 - Practice

Eastern Anatolian Cuisine

Week 7 - Practice

Eastern Anatolian Cuisine

Week 8 - Intermediate Exam

exam

Week 9 - Practice

Eastern Anatolian Cuisine

Week 10 - Practice

Eastern Anatolian Cuisine

Week 11 - Practice