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	-

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY