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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

BASIC CULINARY TECHNIQUES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS120 BASIC CULINARY TECHNIQUES II 2 6 3 7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Vegetables, fruits, legumes and components Practice
2 Reading Properties of vegetable and animal fats Practice
3 Reading The use of vegetables and fruit components in the kitchen Practice
4 Preparation homework Cereal products and their components Practice
5 Reading Structure and other characteristics of poultry and prey animals Practice
6 Literature research Seafoods structure and other properties Practice
7 Literature research Shellfish structure and other properties Practice
8 - MID-TERM EXAM -
9 Reading Review Practice
10 Reading Basic cooking techniques (Boiling, Poche, Braising, Blaching) Practice
11 Reading Basic cooking techniques (Frying, Confit, Souted) Practice
12 Preparation homework Basic cooking techniques (Roti, Cuit Au Four, Frit) Practice
13 Preparation homework Basic cooking techniques (Gratine, Glaze, Rosto) Practice
14 Preparation homework Basic cooking techniques (Sousvide - Dehydration) Practice
15 Reading Structure and processing of basic doughs Practice
16 - FINAL EXAM -
17 - FINAL EXAM -