GASTRONOMIC APPLICATIONS II COURSE IDENTIFICATION AND APPLICATION INFORMATION
Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GSY226 |
GASTRONOMIC APPLICATIONS II |
4 |
6 |
3 |
6 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
- |
Cooking with Boiled method |
- |
2 |
- |
Cooking with Grilling method |
- |
3 |
- |
Meat cutting techniques |
- |
4 |
- |
Cooking with frying techniques |
- |
5 |
- |
Dry cooking techniques |
- |
6 |
- |
Steam cooking technique |
- |
7 |
- |
Aqueous cooking |
- |
8 |
- |
MID-TERM EXAM |
- |
9 |
- |
Review |
- |
10 |
- |
Cooking technique in bakery |
- |
11 |
- |
Cooking techniques in paper and salt |
- |
12 |
- |
The meals are served cold |
- |
13 |
- |
The meals are served hot |
- |
14 |
- |
Garnishes |
- |
15 |
- |
Review |
- |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |