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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.