| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Basic Cuisine Knowledge | GMS106 | 2. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Lect. Vedat KAYIŞ |
| Instructors |
Vedat KAYIŞ |
| Assistants | |
| Goals | To guide students in learning the parts of the kitchen, basic concepts and methods related to the kitchen. |
| Course Content | Basic kitchen information, parts of the kitchen, types of kitchens, kitchen management and employees; equipment used in the kitchen, hygiene and sanitation; occupational health and safety in the kitchen; chopping and cooking methods; food processing and storage methods; sauces; soups; meat and meat products; vegetables and fruits; snacks and side dishes; dried legumes and grains; pastries and bakery products; desserts and cakes. |
| Learning Outcomes |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | KITCHEN BASIC INFORMATION | |
| 2. Week | SECTIONS OF THE KITCHEN | |
| 3. Week | TYPES OF CUISINE | |
| 4. Week | KITCHEN MANAGEMENT AND EMPLOYEES | |
| 5. Week | INTERNATIONAL JOINERY METHODS | |
| 6. Week | INTERNATIONAL JOINERY METHODS | |
| 7. Week | DELICIOUS MIXTURES | |
| 8. Week | MIDTERM | |
| 9. Week | BASIC SAUCES | |
| 10. Week | DIVING SAUCES | |
| 11. Week | INTERNATIONAL CULINARY TERMS | |
| 12. Week | INTERNATIONAL CULINARY TERMS | |
| 13. Week | CONTAMİNATİON | |
| 14. Week | CHOPPING BOARDS | |
| 15. Week | FINAL EXAM |
| CULINARY ART, CONCEPTS, PRINCIPLES AND PRACTICES |
| Document | DERS BİLGİ FORMU |
| Document | DERS BİLGİ FORMU İNGİLİZCE |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Midterm 1 | 1 | 30 | 30 |
| Homework 1 | 1 | 15 | 15 |
| Final | 1 | 60 | 60 |
| Classroom Activities | 1 | 15 | 15 |
| Total Workload | 120 | ||
| ECTS Credit of the Course | 5.0 | ||
