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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

BASIC CULINARY TECHNIQUES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY120 BASIC CULINARY TECHNIQUES II 2 6 3 7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Vegetables, fruits, legumes and components -
2 - Properties of vegetable and animal fats -
3 - The use of vegetables and fruit components in the kitchen -
4 - Cereal products and their components -
5 - Structure and other characteristics of poultry and game animals -
6 - Sea structure and other properties -
7 - Structure and other characteristics of shellfish -
8 - MID-TERM EXAM -
9 - Course review -
10 - Basic cooking techniques (Boiling, Poche, Braising, Blaching) -
11 - Basic cooking techniques (Frying ,Confit, Souted) -
12 - Basic cooking techniques (Roti, Cuit Au Four, Frit) -
13 - Basic cooking techniques (Gratine, Glaze, Rosto) -
14 - Basic cooking techniques (Sousvide - Dehydration) ) -
15 - Structure and processing of basic pastes -
16 - FINAL EXAM -
17 - FINAL EXAM -