| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS154 | BASIC CULINARY TECHNIQUES II | 2 | 4 | 2 | 6 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to provide students with knowledge of knife skills, cooking methods, food processing, and the preparation of classical sauces and doughs. |
| Content: | The content of this course includes various food components, basic cooking techniques, sauces, soups, red meat and meat products, dairy products, basic doughs, and offal. |