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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

CULINARY TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY328 CULINARY TECHNOLOGY 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Kitchen Information, Kitchen Sections Lecture, Practical
2 Reading Kitchen-Lounge (Restaurant) Relation Lecture, Practical
3 Reading Food Factory Cuisine Lecture, Practical
4 Preparing homework Kitchen Sanitation, Observed Rules Lecture, Practical
5 Reading Food Storage Expression
6 Literature research Purchase, Food Cost Control Expression
7 Literature research Kitchen Staff, Clothes, Equipment Expression
8 Reading Menu Planning Expression
9 Reading Milk and Dairy Products, Meats, Poultry, Eggs Practical
10 - MID-TERM EXAM -
11 Reading Overview of Cooking and Decorating Techniques Practical
12 Preparing homework Seafood, Prey Animals Practical
13 Preparing homework Fresh Vegetables and Fruits Practical
14 Preparing homework Carbohydrate Foods, Oils Lecture, Practical
15 Reading Spices - Herbs and Spices Expression
16 - FINAL EXAM -
17 - FINAL EXAM -