GASTRONOMIC APPLICATIONS II COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GSY226 |
GASTRONOMIC APPLICATIONS II |
4 |
6 |
3 |
6 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
- |
Cooking with Boiled method |
- |
| 2 |
- |
Cooking with Grilling method |
- |
| 3 |
- |
Meat cutting techniques |
- |
| 4 |
- |
Cooking with frying techniques |
- |
| 5 |
- |
Dry cooking techniques |
- |
| 6 |
- |
Steam cooking technique |
- |
| 7 |
- |
Aqueous cooking |
- |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
- |
Review |
- |
| 10 |
- |
Cooking technique in bakery |
- |
| 11 |
- |
Cooking techniques in paper and salt |
- |
| 12 |
- |
The meals are served cold |
- |
| 13 |
- |
The meals are served hot |
- |
| 14 |
- |
Garnishes |
- |
| 15 |
- |
Review |
- |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |