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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

CUISINE APPLICATION I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS211 CUISINE APPLICATION I 3 6 3 8

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Book Basic sauce productions, features and uses, cuisine application Application , Expression
2 Reading Book Sauces arising from basic sauces and features and cuisine application Application , Expression
3 Reading Book Sauces arising from basic sauces and features and cuisine application Application , Expression
4 Homework Preparation Sauces arising from basic sauces and features and cuisine application Application , Expression
5 Literature Research Basic soup productions and properties, cuisine application Application , Expression
6 Literature Research Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application Application , Expression
7 Literature Research Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application Application , Expression
8 - MID-TERM EXAM -
9 Reading Book Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application Application , Expression
10 Reading Book Milk and Milk Products, Cuisine Application Application , Expression
11 Reading Book Features of egg, cooking techniques and areas of use in cuisine, Cuisine Application Application , Expression
12 Homework Preparation The structure, processing, cooking of poultry, Cuisne Application Application , Expression
13 Homework Preparation The structure , processing, cooking of fish, Cuisine Application Application , Expression
14 Homework Preparation The structure, processing, cooking of shellfish, Cuisine Application Application , Expression
15 Reading Book The definition of speciality meats,division, processing/ cooking, Cuisine Application Application , Expression
16 - FINAL EXAM -
17 - FINAL EXAM -