| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY117 | BASIC CULINARY TECHNIQUES I | 1 | 6 | 3 | 7 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Students can describe the food structures. |
| Students can predict the changes that different foods will interact with each other. |
| Students can learn basic cooking techniques and can distinguish appropriate methods. |
| Students can describe red meat and meat products. |
| Students can describe milk and dairy products. |
| Students can classify the sauce and its varieties. |
| Students can entitle soups. |
| Students can give examples about the offals and areas of use in the kitchen. |