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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES1020 - WORLD CUISINE
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
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Course Title
Theoretical
Practical
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Turkish Name of the Course
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Course Objective
The purpose of this course is to research world culinary cultures, prepare dishes from these cuisines, design new recipes, and provide competencies in carrying out professional development activities.
Brief Content of the Course
In the content of this course; Techniques and dishes in French cuisine, Italian cuisine dishes, dishes suitable for Far Eastern and Asian cuisine, Spanish cuisine dishes, Mexican cuisine dishes, Middle Eastern cuisine, Middle Eastern cuisine dishes, Anatolian cuisine culture, Anatolian cuisine dishes, overseas country cuisine and dishes, Research on new recipe, designing a new recipe, evaluating a new recipe, presenting the newly made meal to taste, photographing the prepared meal will be covered.
Prerequisites
There is no
Course Objectives
Course Objectives
1
To have knowledge about world cuisines
2
Evaluation of various techniques learned from world cuisines in Turkish culinary culture
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Course Category
Course Category
Percentage
Expertise /Field Courses