INTRODUCTION TO GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GMS101 |
INTRODUCTION TO GASTRONOMY |
1 |
3 |
3 |
7 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Define terms related to gastronomy and gastronomy. |
| Identify gastronomy and gastronomic cultures from a historical perspective. |
| Describe basic kitchen equipment and instruments. |
| Explain the basic hygiene principles in the kitchen. |
| List kitchen flows. |
| Know the work flow in the kitchen. |