| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Basic Cooking Methods | GMS209 | 3. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Lect. Atıf AKKİL Lect. Vedat KAYIŞ |
| Instructors |
Atıf AKKİL |
| Assistants | |
| Goals | To guide students to learn basic cooking techniques used in national and international cuisine. |
| Course Content | Basic culinary knowledge, historical development of the kitchen, parts of the kitchen, types of cuisine and organizational structure; equipment used in the kitchen, tools and equipment, hygiene and sanitation in the kitchen, vegetables and fruits, legumes and cereals; meat and meat products, fats and flavorings; cooking and garnishing broths, sauces and foods; blanching –boiling- stewing, poaching- steaming – simmering- braising; sauting-grilling; gratinating-braising shallow fat frying- deep fat frying; roasting –baking; kippering-glazing, other alternative cooking techniques. |
| Learning Outcomes |
- Basic culinary knowledge, has knowledge about the hierarchical structure of the kitchen and its sections. - Has knowledge about basic food types and heat transfer. - Has information about the equipment used in cooking in the kitchen. - Has information about the preparation of food for cooking. - Recognizes flavors, broths and sauces. - Knows about the basic cooking techniques of food. - Explains the basic principles and theories of cooking techniques. - Explains the relationship between cooking techniques and occupational safety principles. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Basic culinary knowledge, historical development of the kitchen, parts of the kitchen, types of cuisine and organizational structure. | |
| 2. Week | Equipment used in the kitchen, tools and equipment, hygiene and sanitation in the kitchen. | |
| 3. Week | Vegetables and fruits, Legumes and Cereals | |
| 4. Week | Meat and meat products, fats and flavorings | |
| 5. Week | Cooking and garnishing broths, sauces and foods | |
| 6. Week | Blanching-Boiling-Stewing | |
| 7. Week | Poaching - Steaming - Simmering - Braising | |
| 8. Week | MIDTERM | |
| 9. Week | Sauting-Grilling | |
| 10. Week | Gratinating-Braising | |
| 11. Week | Shallow Fat Frying- Deep Fat Frying | |
| 12. Week | Roasting –Baking | |
| 13. Week | Kippering- Glazing | |
| 14. Week | Other alternative cooking techniques | |
| 15. Week | FINAL EXAM |
| • Nevzat ERASLAN (2020). Pişirme Yöntemleri, Nobel Yayıncılık, Ankara |
| • Ayhan GÖKDEMIR (2012), Pişirme Yöntemleri ve Teknikleri. Detay Yayıncılık, Ankara |
| Document | ders bilgi formu |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | DK8 | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|---|
| PY1 | 4 | 4 | 4 | 3 | 4 | 3 | 4 | 4 | 3 | 60 |
| PY2 | 4 | 4 | 5 | 4 | 4 | 3 | 4 | 4 | 4 | 60 |
| PY3 | 3 | 3 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 60 |
| PY4 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 3 | 60 |
| PY5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 60 |
| PY6 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 60 |
| PY7 | 4 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 60 |
| PY8 | 4 | 3 | 3 | 4 | 4 | 3 | 4 | 3 | 3 | 60 |
| PY9 | 3 | 3 | 3 | 3 | 4 | 3 | 4 | 3 | 4 | 60 |
| PY10 | 3 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 2 | 60 |
| PY11 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY12 | 4 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 60 |
| PY13 | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 60 |
| PY14 | 3 | 3 | 2 | 3 | 2 | 1 | 2 | 2 | 1 | 60 |
| PY15 | 3 | 3 | 2 | 2 | 2 | 1 | 2 | 1 | 1 | 60 |
| 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) |
|---|---|---|---|
| Course Hours | 14 | 3 | 42 |
| Preparation, After Class Study | 13 | 1 | 13 |
| Research | 13 | 1 | 13 |
| Other Activities | 1 | 1 | 1 |
| Practice | 1 | 9 | 9 |
| Midterm 1 | 1 | 1 | 1 |
| Homework 1 | 1 | 13 | 13 |
| Final | 1 | 1 | 1 |
| Practice End-Of-Term | 1 | 9 | 9 |
| Total Workload | 102 | ||
| ECTS Credit of the Course | 4.0 | ||
