| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GSY117 | TEMEL MUTFAK TEKNİKLERİ I | 1 | 6 | 3 | 7 |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
|---|
| Students can describe the food structures. |
| Students can predict the changes that different foods will interact with each other. |
| Students can learn basic cooking techniques and can distinguish appropriate methods. |
| Students can describe red meat and meat products. |
| Students can describe milk and dairy products. |
| Students can classify the sauce and its varieties. |
| Students can entitle soups. |
| Students can give examples about the offals and areas of use in the kitchen. |