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BASIC CULINARY TECHNIQUES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS117 BASIC CULINARY TECHNIQUES I 1 6 3 7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Introduction to the professional kitchen Application
2 Reading Kitchen sections, hierarchical structure schema, employee duties and definitions Application
3 Reading Kitchen equipment Application
4 Homework Basic Joinery Techniques - Concepts Application
5 Reading Basic Joinery Techniques - Application Application
6 Literature searching Heat Conduction Paths to Cooking Application
7 Literature searching Basic Cooking Techniques - Concepts Application
8 - MID-TERM EXAM -
9 Reading Stock - Concepts Application
10 Reading Flavors Application
11 Reading Basic White Stock Preparation - Application Application
12 Homework Basic Brown Stock Preparation - Application Application
13 Homework Basic binders and other binders - Concepts Application
14 Homework Sauces and complementary concepts (reduction, glaze) Application
15 Reading Basic Sauces and Derivatives Application
16 - FINAL EXAM -
17 - FINAL EXAM -