GASTRONOMY AND CULINARY ARTS (TURKISH) PROGRAMME COURSE DESCRIPTION
Name of the Course Unit	Code	Year	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
FOOD PRODUCTION III	GAS215	2	3	2+2	3.0	6.0

Objectives and Contents
Objectives of the Course Unit
Contents of the Course Unit	The use and applications of the basic cooking methods learned in the food production III course will be carried out in the practice kitchen.
Contribution of the Course Intending to Provide the Professional Education