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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2016 INTRODUCTION OF CULINARY ART COMPULSORY 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

GÖRKEM GIRGIN

Offered to

Gastronomy And Culinary Arts

Course Objective

Gastronomy and Culinary Arts basic information about the area, to provide information about the skills and techniques.

Learning Outcomes of the Course Unit

1   To perceive the basic concepts related to the arts field of culinary 2   Learning equipment used in the culinary 3   Basic cooking techniques to understand of the theory and practice 4   Having information about units of measurement used in the kitchen 5   Having knowledge about planning and organization

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Description of the kitchen, historical development, basic concepts related to culinary arts field 2 Kitchen section, kitchen staff 3 The tools used in the kitchen, the introduction of supplies and equipment 4 The measuring unit used in the kitchen 5 Food safety and hygiene 6 Food and beverage purchasing and storage 7 Midterm 8 Midterm 9 Basic knowledge of foodstuff 10 Cooking methods 11 Cooking methods 12 Standard recipes and menus 13 Food and beverage cost control 14 Kitchen planning and organization 15 Final Exam 16 Final Exam

Recomended or Required Reading

Prof.Dr. Ahmet Aktaş, Otel Işletmelerinde Mutfak Yönetimi, Detay Yayıncılık, 2007 John Wiley & Sons, Inc.; Gisslen, W. (2006). Professional Cooking. (6th ed.), London: John Wiley & Sons, Inc.

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 ASG ASSIGNMENT 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE ASG * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) ASG * 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) Lectures 12 3 36 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 75

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 4 LO.2 3 LO.3 3 LO.4 3 3 LO.5 4