| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| ASP214 | COLD KITCHEN | 4 | 4 | 3 | 5 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Defines cold kitchen terms. |
| Defines cold kitchen techniques. |
| Defines the techniques used in making cold sauces. |
| Applies the production of cold sauces. |
| Defines the concepts related to cold soup techniques of different cultures. |
| Applies cold soup making techniques. |
| Defines the concepts related to appetizers, salads, cold hors d'oeuvres, and olive oil cooking. |
| Applies appetizer, salad, cold hors d'oeuvre, olive oil cooking techniques. |
| Designs the cold buffet menu and setup. |