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BASIC CULINARY TECHNIQUES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY117 BASIC CULINARY TECHNIQUES I 1 6 3 7

Objectives and Contents

Objectives: The aim of the course is to make students have knowledge about knife usage techniques, cooking methods, processing of food stuffs, making of classic sauces and doughs.
Content: The contents of this course are different food ingredients, basic cooking techniques, sauces, sausages, red meat and meat products, milk and dairy products, basic dough and offal.