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BASIC CULINARY TECHNIQUES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS120 BASIC CULINARY TECHNIQUES II 2 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 food products.
Learns the basic cooking techniques and selects the most suitable cooking method for the product.
Organize the most suitable environment for product processing.
Create recipes for food products.