| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS117 | 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) |
|---|
| Explain the structure of foodstuffs. |
| Estimate the changes that occur when different foods interact with each other. |
| Learn the basic cooking techniques and distinguish the appropriate method. |
| Define red meat and meat products. |
| Explain milk and milk products. |
| Classify the types of sauce. |
| Name the soups. |
| Gives examples about offals and their usage areas in the cuisine. |