SEAFOODS COURSE IDENTIFICATION AND APPLICATION INFORMATION
Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GSY329 |
SEAFOODS |
5 |
4 |
2 |
5 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
- |
Definition of seafood |
Applying |
2 |
- |
Classification of seafood |
Applying |
3 |
- |
Types of seafood |
Applying |
4 |
- |
Properties of seafood |
Applying |
5 |
- |
Quality criteria |
Applying |
6 |
- |
Supply of seafood |
Applying |
7 |
- |
Conservation of seafood |
Applying |
8 |
- |
MID-TERM EXAM |
- |
9 |
- |
Course review |
Applying |
10 |
- |
Processing of seafood |
Applying |
11 |
- |
Proper cooking techniques |
Applying |
12 |
- |
Presentation of seafood |
Applying |
13 |
- |
Serves of sea products |
Applying |
14 |
- |
Appetizers |
Applying |
15 |
- |
Course review |
Applying |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |