Rapor Tarihi: 13.04.2026 03:01
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Cuisine Applications II | GMS302 | Turkish | Compulsory | 6. Semester | 1 + 2 | 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 enable students to develop advanced culinary techniques through practical applications and to reinforce professional kitchen skills. |
| Course Content | The content of this course includes advanced cooking techniques, menu planning, presentation skills, hygiene practices, and professional kitchen applications. |
| # | Öğrenme Kazanımı |
| 1 | Students understand the visual presentation techniques of meat dishes. |
| 2 | Students practically apply the presentation of meat dishes. |
| 3 | Students learn the types and nutritional values of legumes. |
| 4 | Students practically prepare legume-based dishes. |
| 5 | Students learn the properties and uses of milk and dairy products. |
| 6 | Students prepare dishes using milk and dairy products. |
| 7 | Students understand the types and nutritional values of cereals. |
| 8 | Students prepare dishes using cereal products. |
| 9 | Students learn the nutritional values and culinary uses of oilseeds. |
| 10 | Students prepare dishes using oilseeds. |
| 11 | Students learn the types and nutritional values of vegetables and fruits. |
| 12 | Students prepare dishes using vegetables and fruits. |
| 13 | Students learn the culinary uses and properties of fats and sugars. |
| 14 | Students prepare dishes using fats and sugars. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Presentation Techniques for Meat Dishes | Lecture, Question and Answer, Discussion |
| 2. Week | Practicing Presentation Techniques for Meat Dishes | Practice |
| 3. Week | Dried pulses | Lecture, Question and Answer, Discussion |
| 4. Week | Practicing Dried pulses | Practice |
| 5. Week | Milk and Dairy Products | Lecture, Question and Answer, Discussion |
| 6. Week | Practicing Milk and Dairy Products | Practice |
| 7. Week | Cereals | Lecture, Question and Answer, Discussion |
| 8. Week | Practicing Cereals | Practice |
| 9. Week | Oilseeds | Lecture, Question and Answer, Discussion |
| 10. Week | Practicing Oilseeds | Practice |
| 11. Week | Fruit and Vegetables | Lecture, Question and Answer, Discussion |
| 12. Week | Practicing Fruit and Vegetables | Practice |
| 13. Week | Fats and Sugars | Lecture, Question and Answer, Discussion |
| 14. Week | Practicing Fats and Sugars | 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 | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
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