| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS151 | INTRODUCTION TO GASTRONOMY | 1 | 3 | 3 | 6 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to provide students with a fundamental understanding of the definition of gastronomy and its interaction with other fields. |
| Content: | Definition of gastronomy, fundamental concepts, history, kitchen equipment and tools, culinary movements, kitchen hygiene, and workflow. |