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. Bülent BOZDOĞAN

Prof. Osman Eralp ÇOLAKOĞLU

Prof. Vehbi Uğur TANDOĞAN

Assoc. Prof. Ahu YAZICI AYYILDIZ

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. Büşra HAFÇI YORULMAZ

Ins. Çimen ATAY

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. Banu ŞİMŞEK

Lec. Esra ERENOĞLU AKSOY

Lec. Fatma KARAGÖZ

Lec. Kardelen Eda ESKİN

Lec. Neslihan HURDA

Lec. Ömer Faruk ALP

Lec. Sylvıa Ester BOZDOĞAN

Lec. Şadiye Esra ANAZ

Lec. Şule KAYA ÜNAL

Lec. Şükran ATLI

Lec. Turan OKUL

Turkish Cuisine

Course Code	: AGE441
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	: 2

Objectives of the Course

Theoretical and practical study of the classical, and local Turkish cuisines. Turkish cuisine, the basic cooking techniques. Interpretation of the old recipes in the spirit of today's modern kitchen. Present study of practical features of the local cuisine of the Turks. Examination and investigation of important characteristics of world cuisine.

Course Content

Theoretical and practical study of the classical, and local Turkish cuisines. Turkish cuisine, the basic cooking techniques. Interpretation of the old recipes in the spirit of today's modern kitchen. Present study of practical features of the local cuisine of the Turks. Investigation and research of world cuisine to teach the important features.

Name of Lecturer(s)