SUMMER PRACTICE II COURSE IDENTIFICATION AND APPLICATION INFORMATION
| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GSY396 |
SUMMER PRACTICE II |
6 |
0 |
0 |
8 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Compile different culinary techniques according to need. |
| Formulate all kinds of food and drink as input or end product. |
| Choose the recipes related to production and service, production-related techniques, service and delivery according to the policy of corporation. |