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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
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.