| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS153 | BASIC CULINARY TECHNIQUES I | 1 | 4 | 2 | 6 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Culinary Institute of America (2011). The Professional Chef (9th Edition). Hoboken: Wiley. |
| McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. |
| Labensky, S., Martel, P., & Hause, A. (2018). On Cooking: A Textbook of Culinary Fundamentals (6th Edition). Pearson. |