THM 244 Food Production Techniques
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Most common tools and equipment and basic methods used in the preparation of foods. Various products used with common basic preparation methods; use and interpretation of recipes, as well as planning menus considering the traditional organization of medium to large kitchen operations.
Credit units: 3 ECTS Credit units: 5.
Autumn Semester (Elif Denizci)
Spring Semester (Elif Denizci)
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