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GASTRONOMIC APPLICATIONS I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY227 GASTRONOMIC APPLICATIONS I 3 6 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Basic sauce productions, features and usage patterns -
2 - Sauces derived from basic sauces and their characteristics -
3 - Basic sauce productions, features and usage patterns -
4 - Sauces derived from basic sauces and their characteristics -
5 - Basic soup productions and their properties -
6 - Properties of vegetable and animal fats, usage areas in kitchen and processing -
7 - Definition, properties and structure of red meat -
8 - MID-TERM EXAM -
9 - Red meat sections, uses and cooking -
10 - Milk and milk products -
11 - Features of the egg, cooking techniques and uses in the kitchen -
12 - Structure of poultry poultry processing -
13 - Fish processing - processing - cooking -
14 - Processing and cooking of shellfish -
15 - Offal definition, division and processing / cooking -
16 - FINAL EXAM -
17 - FINAL EXAM -