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. |