COURSE UNIT TITLE

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy And Culinary Arts

Course Objective

It describes detailed information about hte culinary cultures and characteristics of the provinces in the Aegean region.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Izmir in Lezzet Öyküsü (2018) 2. cilt, Izmir Valiliği Il Kültür ve Turizm Müdürlüğü, ISBN 978-975-17-41-11-0-1, Izmir
Turkish Cuisine (2015) Editors: A. Bilgin, Ö. Samancı, Ministry of Culture and Tourism, Ankara, ISBN978-975-17-3376-4
Izmir Sefarad Mutfağı (2012) Ester Antebi, Sara Enriquez, Lina Eskinazi, Nüket Franco, Ora Gürkan, Jinet Sidi Sarfati, Etki Yayın, ISBN 978-605-4387-694
Mutfak Tarihinin Levanten Tarifleri (2011) Bragiotti Ingrid Mary, Mat Basım, Izmir, ISBN 9786056252709

Planned Learning Activities and Teaching Methods

Expression, application and techinal tour

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

turgay.bucak@deu.edu.tr

Office Hours

Tuesday at 12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes