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 |
- |