| Course Name | Course Code | Period | AKTS | Credit |
|---|---|---|---|---|
| Turkish Culinary Culture | BND404 | 6 | 0 |
| Type of Course | Compulsory |
| Level of the Course | Undergraduate |
| Period | |
| AKTS | 6 |
| Credit | 0 |
| Learning Outcomes of the Course | |
| Course Description | |
| Required or Recommended Resources |
Book Title: Cultural Heritage Anatolian Local Cuisines
Source Book: Click |
| Assignment Name | Start Date | Deadline | Responsibility Page Ranges |
| Homework No. 1 - (BND404) Turkish Culinary Culture | 6.01.2025 | 6.04.2025 | 1-237 |
| Homework No. 2 - (BND404) Turkish Culinary Culture | 17.02.2025 | 6.04.2025 | 238-444 |
| Evaluation Method and Passing Criteria | |
| Language | |
| Internship / Practice |