Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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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) |
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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. |