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GASTRONOMY AND CULINARY ARTS (TURKISH) PROGRAMME COURSE DESCRIPTION |
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| Name of the Course Unit | Code | Year | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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| FOOD PRODUCTION III | GAS215 | 2 | 3 | 2+2 | 3.0 | 6.0 |
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Key Learning Outcomes of the Course Unit On successful completion of this course unit, students/learners will or will be able to: |
PROGRAMME LEARNING OUTCOMES |
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