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COOKING TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS157 COOKING TECHNIQUES 1 2 2 4

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Identify potential kitchen hazards and apply safe practices when using basic cooking equipment.
Describe conduction, convection, and radiation and their roles in different cooking methods.
Utilize grilling, frying, baking, roasting, boiling, and steaming techniques effectively for a variety of ingredients.
Employ slow cooking and hybrid methods that integrate dry and moist heat techniques to achieve desired textures and flavors.
Apply sous vide and other precision cooking methods to control temperature and ensure consistent results.
Select suitable cooking methods based on the type of food, nutritional value, and desired sensory characteristics.
Prepare and use spice blends and marinades to enhance the flavor profiles of various dishes.
Explore the application of various cooking techniques across diverse culinary traditions and cultural contexts.
Evaluate and apply modern cooking technologies, including combi ovens, induction cooking, and vacuum-sealing methods.