COOKING METHODS II COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| ASP102 |
COOKING METHODS II |
2 |
4 |
3 |
6 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
- |
Breakfasts |
- |
| 2 |
- |
Soups |
- |
| 3 |
- |
Fish |
- |
| 4 |
- |
Shellfish and Seafood bark |
- |
| 5 |
- |
Eggs |
- |
| 6 |
- |
Meat |
- |
| 7 |
- |
Products and Meat Offa |
- |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
- |
Poultry |
- |
| 10 |
- |
Salads |
- |
| 11 |
- |
Toppings, and Paste |
- |
| 12 |
- |
Fresh Vegetables and Usage |
- |
| 13 |
- |
Legumes and Cereals |
- |
| 14 |
- |
Pastries |
- |
| 15 |
- |
Desserts |
- |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |