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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

GASTRONOMIC APPLICATIONS I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS227 GASTRONOMIC APPLICATIONS I 3 6 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Basic sauce productions, proporties and usage forms Practical
2 Reading Sauces and properties derived from basic sauces Practical
3 Reading Sauces and properties derived from basic sauces Practical
4 Preparing homework Sauces and properties derived from basic sauces Practical
5 Literature review Basic soup productions and properties Practical
6 Literature review Properties of vegetable and animal fats, usage areas and processing in the kitchen Practical
7 Preparing homework Properties of vegetable and animal fats, usage areas and processing in the kitchen Practical
8 - MID-TERM EXAM -
9 Reading Properties of vegetable and animal fats, usage areas and processing in the kitchen Practical
10 Reading Milk and dairy products Practical
11 Reading Properties of egg, cooking techniques and usage areas in kitchen Practical
12 Preparing homework Structure of winged game fowl- processing- cooking Practical
13 Preparing homework Structure of fish- processing- cooking Practical
14 Preparing homework Processing, cooking and structures of shellfish Practical
15 Reading Definition, partion and processing-cooking of offal Practical
16 - FINAL EXAM -
17 - FINAL EXAM -