| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Basic Cuisine Knowledge | GMS106 | Turkish | Compulsory | 2. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Öğr. Gör. Vedat KAYIŞ |
| Instructor(s) | |
| 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. |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm 1 | 1 | 30 | 30 |
| Homework 1 | 1 | 15 | 15 | |
| Final | 1 | 60 | 60 | |
| Classroom Activities | 1 | 15 | 15 | |
| Total Workload | 120 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
