Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
|
Mode of Delivery |
The mode of delivery of this course is face-to-face |
Prerequisites |
There is no prerequisite or co-requisite for this course. |
Courses Recomended |
|
Recommended Reading List |
|
Assessment methods and criteria |
Midterm and Final Exam |
Work Placement |
|
Catalog Content |
History of Outside Home Consumption Products; Ready to Cook Products Variety; Ready to Cook Product Comparison with Traditional Products; Traditional Soups and Ready to Cook Soups; Traditional Basic Sauces and Ready to Cook Basic Sauces; Traditional Pasta Sauces and Ready to Cook Pasta Sauces; Traditional Savory and Read to Cook Savory; Traditional Food Preparers and Ready to Cook Food Preparers; Traditional Roux and Ready to Cook Roux; Traditional Cold Sauces and Ready to Cook Cold Sauces; Traditional Milky Desserts and Ready to Cook Milky Desserts; Traditional Dough and Ready to Cook Dough; Industry viewpoint of Read to Cook Products; New RTC Product Development. |