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BASIC CULINARY TECHNIQUES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

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.