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SAUCES AND SOUPS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS321	SAUCES AND SOUPS	5	4	2	5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Research	The place and importance of sauces in menu	Expression, Question-Response
2	Literature Research	Bechamel sauces and derivatives, Cuisine Application	Expression, Question-Response, Application
3	Literature Research	Tomato and Butter Sauces, Cuisine Application	Expression, Question-Response, Application
4	Literature Research	Brown Sauces, Cuisine Application	Expression, Question-Response, Application
5	Literature Research	Demi glace sauces and derivatives, Cuisine Application	Expression, Question-Response, Application
6	Literature Research	Cream Sauce, Cuisine Application	Expression, Question-Response, Application
7	Literature Research	Mayonnnaise sauce and derivatives, Cuisine Application	Expression, Question-Response, Application
8	-	MID-TERM EXAM	-
9	Literature Research	Hollandaise sauce and derivatives, Cuisine Application	Expression, Question-Response, Application
10	Literature Research	Preparation for soups, Cuisine Application	Expression, Question-Response, Application
11	Literature Research	Clear Soups, Cuisine Application	Expression, Question-Response, Application
12	Literature Research	Cream Soups, Cuisine Application	Expression, Question-Response, Application
13	Literature Research	Grainy Soups çorbalar, Cuisine Application	Expression, Question-Response, Application
14	Literature Research	Pureed Soups, Cuisine Application	Expression, Question-Response, Application
15	Literature Research	Course Review	Expression, Question-Response, Application
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-