| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Basic Cooking Methods | GMS209 | Turkish | Compulsory | 3. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Öğr. Gör. Atıf AKKİL, Öğr. Gör. Vedat KAYIŞ |
| Instructor(s) | Öğr. Gör. Atıf AKKİL (Güz) |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | Basic culinary knowledge, has knowledge about the hierarchical structure of the kitchen and its sections. |
| 2 | Has knowledge about basic food types and heat transfer. |
| 3 | Has information about the equipment used in cooking in the kitchen. |
| 4 | Has information about the preparation of food for cooking. |
| 5 | Recognizes flavors, broths and sauces. |
| 6 | Knows about the basic cooking techniques of food. |
| 7 | Explains the basic principles and theories of cooking techniques. |
| 8 | Explains the relationship between cooking techniques and occupational safety principles. |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | DK8 |
|---|---|---|---|---|---|---|---|---|
| PY1 | 4 | 4 | 3 | 4 | 3 | 4 | 4 | 3 |
| PY2 | 4 | 5 | 4 | 4 | 3 | 4 | 4 | 4 |
| PY3 | 3 | 2 | 2 | 2 | 1 | 1 | 1 | 1 |
| PY4 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 3 |
| PY5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 |
| PY7 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | 3 |
| PY8 | 3 | 3 | 4 | 4 | 3 | 4 | 3 | 3 |
| PY9 | 3 | 3 | 3 | 4 | 3 | 4 | 3 | 4 |
| PY10 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 2 |
| PY11 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY12 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY13 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 |
| PY14 | 3 | 2 | 3 | 2 | 1 | 2 | 2 | 1 |
| PY15 | 3 | 2 | 2 | 2 | 1 | 2 | 1 | 1 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 13 | 1 | 13 |
| Research | 13 | 1 | 13 | |
| Practice | 1 | 9 | 9 | |
| Other Activities | 1 | 1 | 1 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Homework 1 | 1 | 13 | 13 | |
| Final | 1 | 1 | 1 | |
| Practice End-Of-Term | 1 | 9 | 9 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
