GASTRONOMIC APPLICATIONS II COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GAS226 |
GASTRONOMIC APPLICATIONS II |
4 |
6 |
3 |
6 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
Reading |
Boiling cooking |
Practical |
| 2 |
Reading |
Grilling cooking |
Practical |
| 3 |
Reading |
Meat cutting techniques |
Practical |
| 4 |
Preparing homework |
Frying cooking |
Practical |
| 5 |
Literature research |
Dry cooking techniques |
Practical |
| 6 |
Literature research |
Steaming techniques |
Practical |
| 7 |
Preparing homework |
Braising techniques |
Practical |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading |
Review |
Practical |
| 10 |
Reading |
Baking techniques |
Practical |
| 11 |
Reading |
Cooking techniques with paper and salt |
Practical |
| 12 |
Preparing homework |
Cold-served dishes |
Practical |
| 13 |
Preparing homework |
Hot-served dishes |
Practical |
| 14 |
Preparing homework |
Garnitures |
Practical |
| 15 |
Reading |
Review |
Practical |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |