| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS211 | CUISINE APPLICATION I | 3 | 6 | 3 | 8 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course to provide the students with practical information and skills about basic culinary skills and preparation processes of various food groups. |
| Content: | The content of this course includes chopping and cooking methods, meat, fish and brothes , soups, sauces and sauce types, egg dishes and their applications, vegetable and fruit processing techniques and applications, cold appetizers, fish types and applications, poultry types and applications, characteristics of red meats and typs |