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 IV	GAS214	2	4	2+2	3.0	6.0

Objectives and Contents
Objectives of the Course Unit
Contents of the Course Unit	The application of the techniques learned in the food production course IV, the preparation and application of the menus, the theoretical and practical applications of creative presentation and preparation techniques form the basis of this course.
Contribution of the Course Intending to Provide the Professional Education