| 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. |