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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 -