| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY328 | CULINARY TECHNOLOGY | 5 | 3 | 3 | 5 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to provide students with the opportunity to reinforce their culinary knowledge and to observe the information they have obtained during the application. |
| Content: | Contents of the course are; kitchen knowledge, kitchen parts, kitchen-hall relationship, food storage, purchasing, food cost control, kitchen workers, equipment, clothes, basic food products, basic cooking and decorating techniques, aquaculture, prey animals, fresh vegetables and fruits, carbohydrate foods, fats, spices and herbs. |