Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY329 | SEAFOODS | 5 | 4 | 2 | 5 |
Objectives and Contents |
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Objectives: | The aim of this course is to provide students with theoretical and practical knowledge about using seafood in kitchens. |
Content: | The content of this course is the definition, characteristics, classification, preservation, cooking techniques and presentation methods of seafood. |