AŞL110
TURKISH CULINARY CULTURE AND APPLICATIONS I
- Course Code
- AŞL110
- Semester
- Second Term (Spring)
- Theory+Practice
- 2 + 2
- ECTS
- 4
| Course Type | Compulsory Course |
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| Course Level | Associate Degree |
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| Year of Study | 1 |
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| Semester | Second Term (Spring) |
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| ECTS | 4 |
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| Name of Lecturer(s) |
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| Learning Outcomes |
At the end of this course, the students;
- The culinary culture of the Nomadic Turks (Huns, Uyghurs, Göktürks), who played a role in shaping the Turkish Cuisine,
- How Turkish Cuisine was changed during the period of Turkish Seljuks,
- Knows the Turkish Culinary Culture that developed and enriched in the Ottoman period. They learn the features of modern Turkish cuisine.
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| Mode of Delivery | |
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| Prerequisites | No |
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| Course Description | |
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| Course Contents |
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| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Practice
- Presentation
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| Assessment Methods and Criteria |
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| Language of Instruction | - |
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| Work Placement(s) | No |
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Programme Qualifications / Learning Outcomes
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LO1 |
LO2 |
LO3 |
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| K2 |
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| K3 |
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| K4 |
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| K5 |
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| K6 |
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| K7 |
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| K8 |
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| K9 |
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| K10 |
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| K11 |
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| K12 |
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