ASC 102
Kitchen Practice I
Instructor: Öğr. Gör. Hasan Can GÜLEL
Course Objectives
The aim of this course is to learn the basics of stocks and sauces to prepare any soup or sauce variant, as well as how to prepare and cook vegetables and grains, cut and cook chicken, meat and fish.
Prerequisites / Corequisites
ASC 105 FOOD SAFETY HYGIENE SANITATION
Course Books / Materials / Recommended Resources
Practical Professional Cookery/ H. Cracknell (Eser Sahibi), R. J. Kaufmann
Academic Integrity and Artificial Intelligence
It includes violations of school integrity, but is not limited to cheating, plagiarism, but also handing over thework of others, using the work of a lecturer or someone else without permission. Any breach of integrity is aserious academic offense and is subject to disciplinary action
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