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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC1002 - LOCAL TURKISH CUISINE
GENERAL INFORMATION ABOUT THE COURSE
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Course Title
Theoretical
Practical
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Course Objective
Within the scope of this course, it is aimed to ensure the sustainability of Turkish cuisine by theoretically and practically studying Turkish regional cuisines, which have been influenced by different cultures throughout history, and by applying traditional Turkish Cuisine recipes in today's modern conditions.
Brief Content of the Course
The content of this course includes; Local Turkish culinary culture and practices in Central Asian Turkish Cuisine, Seljuk Cuisine, Ottoman Cuisine, Marmara, Central Anatolia, Eastern Anatolia, Southeastern Anatolia, Black Sea, Aegean and Mediterranean regions will be discussed and the sustainability of Turkish cuisine will be discussed.
Prerequisites
no
Course Objectives
Course Objectives
1
To learn the culinary culture of different regions and convert them into practice
2
To learn the beverage culture of different regions and putt them into practice
3
To learn the spice culture of different regions and put it into practice
4
It carries out studies on sustainability by getting to know Turkish cuisine.
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Expertise /Field Courses