| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY120 | 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. |
| Content: | In the course; 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 poultry, seafood and structure, shellfish and structure, basic cooking techniques will be included. |