| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| ASP101 | COOKING METHODS - I | 1 | 4 | 3 | 6 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| CREATES THE JOB DESCRIPTIONS OF THE KITCHEN STAFF ACCORDING TO HIERARCHICAL STRUCTURE |
| PRACTISES THE CHOPPING METHODS USED IN INTERNATIONAL KITCHENS |
| PREPARES THE SAUCES AND BASIC STOCKS. |
| COOKES IN BLANCHING(PRE-COOKING/BLEACHING) METHOD. |
| PREPARES THE FOOD COOKED IN BOILING(COOKING IN HOT WATER) METHOD. |
| PREPARES THE FOOD COOKED IN STEWING(COOKING IN OWN STOCK) METHOD. |