Introduction to Gastronomy

Course ID
TUR 303
Department
Tourism and Hotel Management
Semester
3rd Semester
Credit
3.00

This theory course will show professional cooking techniques to students. 

Professional skills of the food and beverage industry, safety in the kitchen, equipment and materials used in the kitchen, ratios, knives and places of use, cutting techniques, mise en place, stocking, meat, fish and game techniques.