| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS120 | BASIC CULINARY TECHNIQUES II | 2 | 6 | 3 | 7 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to learn the properties of food products in the content of the course and applied cooking methods to the products. |
| Content: | The contents of this course are; vegetable, fruit and legume components, properties of vegetable and animal oils, use of vegetables and fruit components in kitchen, cereal products and components, structure of poultry and prey animals, seafood and structure, shellfish and structure, basic cooking techniques. |