Course Information

Course Information
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.
Lesson Plan (Weekly Topics)
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
*Midterm and final exam dates are not specified in the 14-week course operation plan. Midterm and final exam dates are held on the dates specified in the academic calendar with the decision of the University Senate.
Recommended Sources
Ders Kitabı veya Notu
Diğer Kaynaklar
  • CULINARY ART, CONCEPTS, PRINCIPLES AND PRACTICES
ECTS credits and course workload
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