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ALACARTE APPLICATIONS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS427 ALACARTE APPLICATIONS 7 4 2 8

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Mid-level presentation and tanning skills Practical
2 Reading Spherification techniques, applications and operations Practical
3 Reading Gelling techniques, applications and operations Practical
4 Homework preparation Dusting techniques, applications and operations Practical
5 Reading Emulsification techniques and applications Practical
6 Literature research 2 types of food planning, service and presentation techniques studies Practical
7 Literature research 2 types of food planning, service and presentation techniques studies Practical
8 - MID-TERM EXAM -
9 Reading Gastronomy project presentations and studies Practical
10 Reading Advanced level presentation and tanning skills Practical
11 Reading Product development and standardization - free application / a'la carte application Practical
12 Homework preparation Product development and standardization - free application / a'la carte application Practical
13 Homework preparation 2 types of food planning, service and presentation techniques studies Practical
14 Homework preparation 2 types of food planning, service and presentation techniques studies Practical
15 Reading Gastronomy term project presentations and studies Practical
16 - FINAL EXAM -
17 - FINAL EXAM -