| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| ASP101 | COOKING METHODS - I | 1 | 4 | 3 | 6 |
Objectives and Contents |
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|---|---|
| Objectives: | PURPOSE OF THE LECTURE : IN THIS LECTURE, IT IS AIMED TO CREATE THE JOB DESCRIPTIONS ACCORDING TO HIERARCHICAL STRUCTURE AND SOPHISTICATE THE KITCHEN STAFF TO PREPARE VARIABLE DISHES USING INTERNATIONAL CHOPPING AND COOKING METHODS |
| Content: | CONTENT OF THE LECTURE: MANAGEMENT SCHEME ACCORDING TO HIERARCHICAL STRUCTURE IN THE KITCHEN, KITCHEN STAFF JOB DESCRIPTIONS, INTERNATIONAL CHOPPING METHODS, RELISHING MIXTURES, BASIC STOCKS, COOKING METHODS: BLANCHING, BOILING AND STEWING. |