|
Week - 1
|
Introduction to Kitchen: The importance of kitchen, Kitchen equipment, Kitchen tools and equipment |
|
Week - 2
|
Processes in the kitchen: Chopping methods used in international kitchens, Preparing products from vegetables and fruits |
|
Week - 3
|
Hot kitchen applications, Various beverages |
|
Week - 4
|
Preparing and cooking dried legumes |
|
Week - 5
|
Cooking methods: Grilling meat dishes |
|
Week - 6
|
Steaming, Sauteing, Cooking in low oil, Cooking in deep oil |
|
Week - 7
|
Mid-term exam |
|
Week - 8
|
Cooking in 80-90 degrees warm water, Cooking food in its juice |
|
Week - 9
|
Gratinating, Cooking in the oven |
|
Week - 10
|
Baking bakery |
|
Week - 11
|
Sauces and food pairing |
|
Week - 12
|
Preparing products from grains |
|
Week - 13
|
International culinary terms |
|
Week - 14
|
Final exam |
Anadolu Info Package 
Turkish
English