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Yetişkin kadınların diyet posası alım miktarı ve bilgi düzeyi: Kesitsel bir çalışma
Education and Training Activities
NUTRITIONAL ANTHROPOLOGY
Theoretical : 3 | Practical : 0
SUSTAINABLE GASTRONOMY
Theoretical : 3 | Practical : 0
SUMMER INTERNSHIP I
Theoretical : 0 | Practical : 14
FOOD POLICIES AND SUSTAINABILITY
Theoretical : 3 | Practical : 0
FOOD SAFETY AND HYGIENE
Theoretical : 3 | Practical : 0
FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS
Theoretical : 3 | Practical : 0
FOOD AND BEVERAGE SERVICES
Theoretical : 3 | Practical : 0
OCCUPATIONAL SAFETY AND SANITATION IN FOOD AND BEVERAGE COMPANIES
Theoretical : 3 | Practical : 0
MENU PLAN STRATEGIES IN FOOD AND BEVERAGE BUSINESSES
Theoretical : 3 | Practical : 0
FOOD AND BEVERAGE COST CONTROL
Theoretical : 3 | Practical : 0
COMMUNICATION SKILLS FOR TOURISM INDUSTRY
Theoretical : 3 | Practical : 0
KITCHEN MANAGEMENT
Theoretical : 3 | Practical : 0
KITCHEN PLANNING AND DESIGN
Theoretical : 3 | Practical : 0
INTERNATIONAL CUISINE
Theoretical : 3 | Practical : 0
NUTRITION AND HEALTH
Theoretical : 2 | Practical : 0
NUTRITIONAL ANTHROPOLOGY
Theoretical : 3 | Practical : 0
INTRODUCTION TO GASTRONOMY
Theoretical : 3 | Practical : 0
FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS
Theoretical : 3 | Practical : 0
TURKISH CUISINE
Theoretical : 3 | Practical : 0
GASTRONOMY AND ART
Theoretical : 3 | Practical : 0
SPICE AND COFFEE CULTURE
Theoretical : 3 | Practical : 0
EASTERN ANATOLIAN AND SOUTHEASTERN ANATOLIAN CUISINE
Theoretical : 2 | Practical : 2