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 |
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Diğer Kaynaklar |
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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 |