Course Contents

This course will teach students how to properly follow a recipe, how to cook meat products, how to prepare and contrast garnishes that are compatible with the type of meat. How to prepare and present meat, fish, poultry, game, seafood and their appropriate sauces, and how to organize the plate technically. Understanding basic cooking techniques and combination cooking methods, and teaching how to prepare, cook and serve main courses with compatible garnishes and appropriate sauces, adhering to the concepts of mise-en-place and emphasizing the effective use of recipes in terms of timing.

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Practical Professional Cookery/ H. Cracknell (Eser Sahibi), R. J. Kaufmann

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