| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS117 | BASIC CULINARY TECHNIQUES I | 1 | 6 | 3 | 7 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to make students aware of the techniques of knife use, cooking methods, processing of foodstuffs, making of classic sauce and dough. |
| Content: | The contents of this course are different food components, basic cooking techniques, sauces, soups, red meat and meat products, milk and milk products, basic doughs and offals. |