Instr.Nadira Turganbaeva
Basics of food preparation, automizing food preparation, planning and managing a menu, confectionary, Central Asian cuisine
Associate Degree Courses:
TUO-201 KYRGYZ AND TURKISH CUISINE TOURISM AND HOTEL MANAGEMENT
Undergraduate Courses:
GMS-102.02 SERVICE TECHNIQUES I TOURISM AND HOTEL MANAGEMENT
GMS-203 FOOD PRODUCTION II GASTRONOMY AND CULINARY ARTS
GMS-203.03 FOOD PRODUCTION II GASTRONOMY AND CULINARY ARTS
GMS-224 FOOD PRODUCTION III GASTRONOMY AND CULINARY ARTS
GMS-224 FOOD PRODUCTION III GASTRONOMY AND CULINARY ARTS
GMS-323 KYRGYZ CUISINE GASTRONOMY AND CULINARY ARTS
GMS-334 COMPUTER APPLICATIONS OR FOOD AND BEVERAGE TRAVEL BUSINESS AND TOURISM GUIDANCE
GMS-411 TREATMENT AND PREVENTIVE NUTRITION GASTRONOMY AND CULINARY ARTS