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  • Eskişehir Vocational School
  • Department of Hotel,Restaurant and Catering
  • Program in Cookery
  • Course Structure Diagram with Credits
  • Basic Kitchen Techniques II
  • Description
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  • Assessment Methods

Course Title Code Compulsory/Elective Laboratory + Practice ECTS
Basic Kitchen Techniques II AŞÇ124 II. SEMESTER 2+2 7.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DR. GÖKHAN ŞALLI
Mode of Delivery This course is conducted only in the form of face to face teaching.
Prerequisites To be successful in basic kitchen techniques l course.
Courses Recomended None.
Recommended Reading List None.
Assessment methods and criteria One midterm and one final exam.
Work Placement Some of the courses are practical.
Catalog Content Cooking Grilled Meat Dishes; Steaming Cooking of Foods, Sauteing cooking of foods, Cooking food in low oil, Cooking foods in deep oil, Cooking food in 80-90 degrees warm water, Steaming cooking of foods, Cooking food in its juice, Cooking foods gratinating, Cooking foods in the oven, Cooking grilled meat dishes, Baking bakery, Sauces and food pairing, Preparing products from grains, International culinary terms.

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