| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GMS313 | PİŞİRME TEKNİKLERİ | 5 | 4 | 2 | 5 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | The aim of this course to provide students with the basic information and skills about the effects of different cooking techniques on health in the field of gastronomy. |
| İçerik: | This course includes cooking techniques, basic theories, heat transfer, nutrition, nutritional elements, health and work safety in the cuisine. |