Rapor Tarihi: 27.03.2026 01:43
| 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 |
| Instructor(s) | Öğr. Gör. Atıf AKKİL (Güz) |
| Goals | The aim of this course is to enable students to learn the fundamental cooking techniques used in professional kitchens through both theoretical knowledge and practical applications. The course covers various heat-based cooking methods, basic knife skills, the use of kitchen equipment, and the effects of cooking methods on food characteristics. |
| Course Content | This course examines the fundamental cooking techniques used in kitchens. Methods such as boiling, poaching, steaming, sautéing, frying, baking, grilling, and braising are explained theoretically and practiced in the kitchen. The course also focuses on the use of different cooking techniques for vegetables, meat, poultry, and fish. Basic knife skills, kitchen hygiene, and food safety are also covered within the scope of the course. |
| # | 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 | Course introduction, kitchen safety and hygiene rules | Lecture |
| 2. Week | Professional kitchen equipment and basic knife skills | Lecture |
| 3. Week | Introduction to heat-based cooking methods | Lecture |
| 4. Week | Boiling and simmering techniques | Lecture |
| 5. Week | Steaming and poaching methods | Lecture |
| 6. Week | Sautéing and pan cooking techniques | Lecture |
| 7. Week | Grilling and broiling techniques | Lecture |
| 8. Week | Baking and roasting techniques | Lecture |
| 9. Week | Deep frying techniques | Lecture |
| 10. Week | Braising and stewing techniques | Lecture |
| 11. Week | Cooking techniques for meat and poultry | Lecture |
| 12. Week | Cooking techniques for fish and seafood | Lecture |
| 13. Week | Kippering- Glazing | |
| 14. Week | Vegetable and garnish preparation 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 |
| Homework | 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 | ||
