Information Package / Course Catalogue
Cooking Practice III
Course Code: REM413
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 0
Prt.: 6
Credit: 3
Lab: 0
ECTS: 10
Objectives of the Course

In this course, food groups and the food that can be prepared from these food groups both theoretical and in practice.

Course Content

Chicken Cooking Techniques, Offal, Game, Pizza, Hamburger, Sandwich, Fish Cooking Techniques, Salads and Appetizers, Basic Pastry

Name of Lecturer(s)