TR
EN
Information on the Institution
Home Page
Name and Address
About Us
Academic Management
Academic Calendar
Admission Requirements
Academic Counselling
Organisational Structure
Student Workload and ETCS
General Registration Procedures
Diploma Supplement
Accreditations
Information on Degree Programmes
ASSOCIATE DEGREE
BACHELOR'S DEGREE
MASTER'S DEGREE
DOCTOR OF PHILOSOPHY
General Information for Students
Life at Gelisim
Learning Opportunities
Insurance
Scholarships and Tution Fees
Intership and Job Opportunites
National and International Cooperation
Student Council and Associations
Useful Information and Links
Regulations
Guidelines
Useful Link
Erasmus+
PRINT
ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM
ASSOCIATE DEGREE
BACHELOR'S DEGREE
MASTER'S DEGREE
DOCTOR OF PHILOSOPHY
GASTRONOMY AND CULINARY ARTS
General Information
Aim and Objectives
Programme Learning Outcomes
Curriculum
Total Course & Programme Outcome Relationship
Career & Academic Progression Opportunities
TYYC Program Outcomes Matrix
Head of Department & ECTS Coordinator
Lesson BASIC CULINARY TECHNIQUES II
General Information
Objectives & Contents
Learning Outcomes
Learning & Teaching Methods
Course Contents by Week
Materials Sources and Sharing
Assessment & Grading
Course & Programme Outcome Relationship
Workload & ECTS Credits of Course Unit
Show All
FAST LINKS
Academic Requirements
Student Workload and ETCS
Accreditations
Regulations
Guidelines
Academic Counselling
Academic Calender
BASIC CULINARY TECHNIQUES II COURSE IDENTIFICATION AND APPLICATION INFORMATION
Code
Name of the Course Unit
Semester
In-Class Hours (T+P)
Credit
ECTS Credit
GSY120
BASIC CULINARY TECHNIQUES II
2
6
3
7
SOURCE MATERIALS & RECOMMENDED READING
Türkan, C. (2009), Mutfak Teknolojisi, Cemal Türkan Yay.