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SAUCES AND SOUPS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY324 SAUCES AND SOUPS 5 4 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Place and importance of sauces in menu Lecture, Question and Answer
2 Literature research Bechamel sauce and its derivatives Lecture, Question and Answer, Practice
3 Literature research Tomato and cold butter sauces Anlatım, Soru-Cevap, UygulamaLecture, Question and Answer, Practice
4 Literature research Basic brown sauces Lecture, Question and Answer, Practice
5 Literature research Demi glace sauce derivatives Lecture, Question and Answer, Practice
6 Literature research Basic white sauce and derivatives Lecture, Question and Answer, Practice
7 Literature research Mayonnaise sauce and derivatives Lecture, Question and Answer, Practice
8 - MID-TERM EXAM -
9 Literature research Hollandaise sauce and its derivatives Lecture, Question and Answer, Practice
10 Literature research Preparation for soup Lecture, Question and Answer, Practice
11 Literature research Clear soups Lecture, Question and Answer, Practice
12 Literature research Creamy soups Lecture, Question and Answer, Practice
13 Literature research Granulated soups Lecture, Question and Answer, Practice
14 Literature research Puree soup Lecture, Question and Answer, Practice
15 Literature research Course review Lecture, Question and Answer, Practice
16 - FINAL EXAM -
17 - FINAL EXAM -