| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DİLEK ÜNLÜ |
| Mode of Delivery |
This course mode of deliveryis face to face. |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
|
| Recommended Reading List |
Practical Professional Cookery (H.L Cracknell and R.J Kaufmann) 3 Th edition |
| Assessment methods and criteria |
midtmer exam@,final exam ` |
| Work Placement |
Practical application one hour in a week. |
| Catalog Content |
Description of stocks, sauces and soups; Preparation for Stock, Sauce and Soups; Preparation of White Stock, Brown Stock; Fish Stock and Vegetable Stock Preparation; Brown Sauce and White Sauce Applications; Sauce and Bearnaise Sauce Applications; Maitre d'Hotel Butter Varieties; Consomme, broth and soups; Clear Soups and Grain Soups; Cream Soups; Pureed Soups; Salad Dressings and Salad Varieties;Preservation of sauces and stocks |
Anadolu Info Package 
Turkish 
English