Rapor Tarihi: 13.04.2026 05:52
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Use of Equipment in Kitchens | GMS206 | Turkish | Compulsory | 4. Semester | 2 + 1 | 3.0 | 4.0 |
| 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 teach the proper, safe, and efficient use of kitchen equipment and to improve students’ technical knowledge and practical skills. |
| Course Content | The content of this course includes the introduction of kitchen equipment, usage techniques, maintenance and cleaning processes, and occupational health and safety practices. |
| # | Öğrenme Kazanımı |
| 1 | The student distinguishes different types of kitchens and their basic characteristics. |
| 2 | The student explains the sections of a kitchen and their functions. |
| 3 | The student identifies basic kitchen tools and explains their purposes. |
| 4 | The student defines different types of knives and their uses. |
| 5 | The student uses knives safely and with proper techniques. |
| 6 | The student explains types of cutting boards and their hygienic use. |
| 7 | The student distinguishes types of pots and pans and their uses. |
| 8 | The student uses different pots and pans with appropriate cooking techniques. |
| 9 | The student explains types of ovens and their usage features. |
| 10 | The student uses different ovens with proper cooking methods. |
| 11 | The student explains the working principles and use of refrigeration equipment. |
| 12 | The student explains the importance and proper use of ventilation systems. |
| 13 | The student identifies various cooking equipment and their purposes. |
| 14 | The student uses cooking equipment safely and effectively. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Kitchens and Types | Lecture, Question and Answer, Discussion |
| 2. Week | Kitchen sections | Research |
| 3. Week | Kitchen Utensils | Lecture, Question and Answer, Discussion |
| 4. Week | Knives | Lecture, Question and Answer |
| 5. Week | Knife Use Exercise | Practice |
| 6. Week | Chopping Boards in Kitchens | Research |
| 7. Week | Types of Pots and Pans | Presentation (Preparation) |
| 8. Week | Practicing Types of Pots and Pans | Practice |
| 9. Week | Ovens and Types of Ovens | Research, Lecture, Question and Answer |
| 10. Week | Practicing Ovens and Types of Ovens | Practice |
| 11. Week | Refrigerators and Freezers | Lecture, Question and Answer, Discussion |
| 12. Week | Cooker Hoods and Ventilation Systems | Lecture, Question and Answer, Discussion |
| 13. Week | Hobs, Grills and Other Equipment | Lecture, Question and Answer |
| 14. Week | Practicing Hobs, Grills and Other Equipment | Practice |
| 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 | 1 | 1 | 1 |
|
Ders Dışı |
Practice | 1 | 1 | 1 |
|
Sınavlar |
Midterm | 30 | 1 | 30 |
| Homework | 20 | 1 | 20 | |
| Final | 50 | 1 | 50 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
