FACULTY OF DENTISTRY / DENTISTRY / DHF4022 -

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1World culinary cultureGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
2French cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
3Italian cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
4Spanish cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
5Balkan cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
6British cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
7Scandinavian cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
8Russian cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
9Central and North American cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
10Mexican cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
11South American cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
12Japanese cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.
13South Korean cuisineGisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri.