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NİĞDE ÖMER HALİSDEMİR UNIVERSITY
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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2017 - KITCHEN PRODUCTS
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
Teaching the concept of kitchen and its importance, the historical developments of kitchen, the utensils used in the kitchen, the hygiene and sanitary rules that must be obeyed in the kitchen, menü planning and application carried out in the kitchen.
Brief Content of the Course
It focuses on the concept and historical development of the kitchen, basic kitchen knowledge, kitchen management, cleaning and hygiene in the kitchen, food production costs, purchasing and storage, computer use in the kitchen, sustainable kitchen equipment and food and beverage development.
Prerequisites
Course Objectives
Course Objectives
1
Identifying the kitchen products
2
Using kitchen products economically.
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Social Sciences