Culinary Art of Anatolia (Master Chef), 3 ECTS

About

A big part of traveling and experiencing a new culture is exploring the local cuisine. In the case of Turkey, there is a wide variety of tastes and influences. Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, and Balkan cuisines. Turkish cuisine has, in turn, influenced other cuisines in the region and beyond.

This course provides an introduction to the rich Turkish Culinary Culture by way of theoretical information, practical lessons in the state-of-the-art kitchens of Istanbul Aydin University’s Gastronomy Department, and a tasting trip to Istanbul

Course leader

Assist. Prof. Dr. Esin Mojtahedi & Assist. Prof. Dr. Zehra Yardı

Target group

Open to all university students who are interested in culinary arts especially eager to learn Anatolian Cuisine

Course aim

Upon successfully completing the course, the students will be able to;

Identify Different Staples of Turkish Food Culture with its History and Cultural Influences
Know the Ingredients, Preparation Techniques, and Serving Methods of Various Food Groups
Cook some Popular Turkish Dishes

Fee info

What is included? 50-hour Course + Online component with ECTS Credits Course Materials 14 Nights of Accommodation on a Bed-and-Breakfast Basis Airport Transfers (within the mentioned time range) 2 Full-day Sightseeing Tours (Bosphorus Boat & Historical Peninsula Tours) Free Museum Entrances Certificate of Participation and Transcript of Records Delightful Program Amenities (Bag, T-shirt, and Notebook)