| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS212 | CUISINE APPLICATIONS II | 4 | 6 | 3 | 9 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to teach the preparation and presentation of food by using basic cooking techniques, cuisine preparations and recipes. |
| Content: | The content of this course includes cooking techniques, preparation hot or cold foods and garnitures. |