| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GSY120 | TEMEL MUTFAK TEKNİKLERİ II | 2 | 6 | 3 | 7 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | The aim of this course is to learn the properties of food products in the content of the course. |
| İçerik: | In the course; vegetable, fruit and legume components, properties of vegetable and animal oils, use of vegetables and fruit components in kitchen, cereal products and components, structure of poultry and poultry, seafood and structure, shellfish and structure, basic cooking techniques will be included. |