Rapor Tarihi: 13.04.2026 05:51
| 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) | Öğr. Gör. Vedat KAYIŞ (Bahar) |
| Goals | The aim of this course is to provide students with fundamental knowledge and skills in kitchen organization, basic cooking techniques, and hygiene practices. |
| Course Content | The content of this course includes the definition and sections of the kitchen, basic cutting and cooking techniques, food safety, hygiene, and sanitation topics. |
| # | Öğrenme Kazanımı |
| 0 | The student explains occupational health and safety rules in the kitchen. |
| 1 | The student explains the definition of a kitchen and its basic functions. |
| 2 | The student identifies the sections of a kitchen and their functions. |
| 3 | The student explains the kitchen staff hierarchy and task distribution. |
| 4 | The student explains the duties and responsibilities of chefs. |
| 5 | The student explains the features and purposes of chef uniforms. |
| 6 | The student identifies cutting equipment and explains their proper use. |
| 7 | The student uses knives safely and with proper techniques. |
| 8 | The student explains and applies hygiene and sanitation rules. |
| 9 | The student explains and applies food safety principles. |
| 11 | The student explains basic cooking methods and their uses. |
| 12 | The student applies different cooking methods using proper techniques. |
| 13 | The student defines basic gastronomy terms. |
| 14 | The student explains and uses advanced gastronomy terms. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Definition of a Kitchen | Preparation, After Class Study, Lecture |
| 2. Week | Kitchen Sections | Research |
| 3. Week | Kitchen Staff Hierarchy | Lecture, Question and Answer |
| 4. Week | The Duties and Responsibilities of Chefs | Lecture, Question and Answer |
| 5. Week | Chef's Uniforms and Their Features | Research, Lecture |
| 6. Week | Kitchen Cutting Utensils | Lecture |
| 7. Week | Knife Usage Guide | Practice |
| 8. Week | Hygiene and Sanitation in Kitchens | Research |
| 9. Week | Food Safety in Kitchens | Lecture |
| 10. Week | Health and Safety in Kitchens | Lecture, Question and Answer, Discussion |
| 11. Week | Cooking Methods | Research |
| 12. Week | Practicing Cooking Methods | Practice |
| 13. Week | Gastronomy Dictionary I | Lecture |
| 14. Week | Gastronomy Dictionary II | Lecture, Question and Answer, Discussion |
| 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 | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | DK8 | DK9 | DK10 | DK11 | DK12 | DK13 | DK14 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PY1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar | Diğer Kaynaklar bulunmamaktadır. |
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 12 | 2 | 24 |
|
Ders Dışı |
Homework | 1 | 1 | 1 |
| Research | 1 | 1 | 1 | |
| Practice | 1 | 1.5 | 1.5 | |
|
Sınavlar |
Midterm | 30 | 1 | 30 |
| Homework | 20 | 1 | 20 | |
| Final | 50 | 1 | 50 | |
| Total Workload | 127.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
