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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	-