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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3047 BASIC COOKING TECHNIQUES COMPULSORY 2 2 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

In this course, the kitchen staff according to job descriptions in a hierarchical structure, is intended to gain the capacity to prepare various dishes using international cutting and cooking methods.

Learning Outcomes of the Course Unit

1   To understand the cooking method and apply 2   To make that knowledge of fond, sauces and soups 3   The functions of the kitchen equipment and understand the properties 4   Kitchen planning section to explain the organization and work 5   To understand the cutting techniques and apply

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Basic Culinary Information 2 Chopping and Cooking Methods 3 Chopping and Cooking Methods 4 Chopping and Cooking Methods 5 Food Processing and Storage Methods 6 Food Processing and Storage Methods 7 Souces/ Midterm exam 8 Soups/ Midterm exam 9 Meet and Meat Products 10 Vegetables and Fruits 11 Snacks 12 Garnitures 13 Dry Legumes and Cereals 14 Bread and Bakery Products 15 Final exam 16 Final exam

Recomended or Required Reading

Türkan C. (2009) Yemek Repertuarı, Ankara: Sistem Ofset Türkan C. (2007) Uygulamalı Yemek Yapma Tekniği, Istanbul : Inkılap Yayınları MSA Profesyonel Aşçılık Reçeteleri(2011), M.S.A. Yayınları Willams C.(2011) Mutfak Sırları, Istanbul : Ntv Yayınları Ojugo C. (2009) Practival Food and Bavarege Cost Control, NY:Delmar Lt

Planned Learning Activities and Teaching Methods

Expression, practices

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Tutorials 12 4 48 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 7 7 Preparation for final exam 1 8 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 LO.2 5 LO.3 5 LO.4 5 LO.5 5