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. Onur İÇÖZ

Assoc. Prof. Tuğrul AYYILDIZ

Assoc. Prof. Vedat ACAR

Ins. Burhanettin DEMİR

Ins. Büşra HAFÇI YORULMAZ

Ins. Ergün EFENDİ

Ins. Fisun KARABURUN

Ins. Funda SÖNMEZATEŞ

Ins. Şebnem GÜNAYDIN

Lec. Battal OĞUZ

Lec. Fulya MÜRTEZA

Res. Assist. Fatih EPİK

Lec. Alperen DEMİR

Lec. Ayşe ARSLAN ÖZKAN

Lec. Banu ŞİMŞEK

Lec. Fatma KARAGÖZ

Lec. Kardelen Eda ESKİN

Lec. Merve Sultan ÇAKAN ÖZARABACI

Lec. Saime Alev TOPÇU

Lec. Şule KAYA ÜNAL

Lec. Şükran ATLI

Özgül ARIN

Turkish Cuisine

Course Code	: REH441
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 3

Objectives of the Course

Theoretical and practical study of the classical and local Turkish cuisines, the basic cooking techniques forming Turkish cuisine, interpreting old recipes in today's modern cuisine, studying at characteristics of local Turkish cuisine practically, examination and investigation of important characteristics of world cuisine are aimed.

Course Content

Information will be given about theoretical and practical study of the classical and local Turkish cuisines, the basic cooking techniques forming Turkish cuisine, interpreting old recipes in today's modern cuisine, studying at characteristics of local Turkish cuisine practically, examining and investigating important characteristics of world cuisines.

Name of Lecturer(s)