Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
-	ASC1112	1. Semester	2 + 1	3.0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	face to face
Course Coordinator	Lect. Ömer YAVUZ
Instructor(s)	Ömer YAVUZ
Assistants
Goals	Developing food recipes by blending and integrating basic culinary knowledge includes knowledge of the kitchen with original ideas, original recipes, and the ability to use foodstuffs that require expertise.
Course Content	The content of this course will include professional culinary knowledge, basic equipment used in kitchens, international chopping techniques, different food ingredients, basic cooking techniques, herbs and spices, sauces, stocks and soups.
Learning Outcomes	- To teach students the stages of kitchen management approach so that kitchen services management can be carried out in accordance with international literature and the sector. - To be able to understand the concepts of management and manager in various kitchens, the characteristics of kitchen management and hierarchical structure.

Week	Topics	Learning Methods
1. Week	Introduction to Professional Kitchen	Other Activities Verbal Expression Practice Visual Presentation Course Hours Preparation, After Class Study Research
2. Week	Kitchen Departments, Hierarchical Structure Chart, Employee Duties and Descriptions	Visual Presentation Practice Preparation, After Class Study Course Hours Research Other Activities Verbal Expression
3. Week	Kitchen equipment	Research Other Activities Preparation, After Class Study Verbal Expression Visual Presentation Course Hours Practice
4. Week	International Joinery Techniques	Other Activities Verbal Expression Visual Presentation Practice Course Hours Preparation, After Class Study Research
5. Week	International Joinery Techniques
6. Week	Basic Cooking Techniques	Course Hours Research Other Activities Verbal Expression Visual Presentation Practice Preparation, After Class Study
7. Week	Herbs and Spices	Preparation, After Class Study Research Other Activities Verbal Expression Practice Course Hours Visual Presentation
8. Week	Midterm	Course Hours Practice
9. Week	Stocks	Research Other Activities Verbal Expression Practice Visual Presentation Course Hours Preparation, After Class Study
10. Week	Flavors	Preparation, After Class Study Research Other Activities Verbal Expression Practice Visual Presentation Course Hours
11. Week	Basic White Stock Preparation	Practice Preparation, After Class Study Research Other Activities Verbal Expression Course Hours Visual Presentation
12. Week	Basic Brown Stock Preparation	Research Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Practice
13. Week	Basic Binders and Other Binders	Preparation, After Class Study Research Other Activities Visual Presentation Practice Course Hours Verbal Expression
14. Week	Soups, Sauces and Complementary Concepts	Visual Presentation Practice Course Hours Preparation, After Class Study Research Other Activities Verbal Expression
15. Week	Final	Practice Course Hours
16. Week	Final	Practice Course Hours

Türkan, C. (2009), Mutfak Technology, Cemal Türkan Yay.

Program Requirements	Contribution Level	DK1	DK2	Measurement Method
PY1	5	5	5	40,60

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm 1	1	10	10
Final	1	20	20
Practice	2	15	30
Practice End-Of-Term	2	15	30
Classroom Activities	13	3	39
Total Workload			129
ECTS Credit of the Course			25.5 5.0