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INTRODUCTION TO GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS115 INTRODUCTION TO GASTRONOMY 1 3 3 6

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

Defines the terms related to gastronomy and gastronomy.
Interpret gastronomy and gastronomic cultures in terms of historical perspective.
Categorize basic kitchen equipment and apparatus.
Explain the basic hygiene principles in the kitchen.
List the cuisine trends.