COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING I

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2005 FOOD PREPARATION AND COOKING I COMPULSORY 2 2 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

Understanding and teaching of catering & food production systems including definitions are provided. Personal hygiene, kitchen and utensils hygiene, usage of utensils, practicing cutting techniques and management of organization are additional subjects. Soups, sauces, pasta, vegetables are prepared by applying basic cooking techniques and cutting skills. By theoretical courses and complementary practices the candidates recognize and learn the principles of food preparation systems, catering systems and food presentation.

Learning Outcomes of the Course Unit

1   Explanation of kitchen planning, departments and work organization.
2   Preparing technical specifications and explanation of developing standard recipe.
3   Comprehension of functions and qualifications of kitchen equipment.
4   Explanation and application of cutting techniques and flavors.
5   Comprehension and application of cooking methods

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Kitchen planning and sections
2 Kitching organizing and sections
3 Kitchen Units: Workflow, Equipment, Hygiene
4 Kitchen Units: Workflow, Equipment, Hygiene
5 Preparation of technical specifications and standards recipe
6 Preparation of technical specifications and standards recipe
7 Cutting techniques
8 Cutting techniques
9 Cooking techniques
10 Cooking techniques
11 Preparation and storage of vegetables garnish
12 Preparation and storage of vegetables garnish
13 Preparation Mother souces those derivatives
14 Preparation Mother souces those derivatives
15 Final exam
16 Final exam

Recomended or Required Reading

Morgan J.L. (2006). Culinary Creation: An Introduction to Foodservice and World Cuisine, Elsevier Inc.
Vega C., Ubbink J, van der Linden E., 2012. The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Columbia University Press
McGee H., 2004. On Food and Cooking: The Science and Lore of the Kitchen. SCRIBNER

Planned Learning Activities and Teaching Methods

1. Lecture
2. Presentation
3. Applied course

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


Further Notes About Assessment Methods

1.Midterm and Homeworks: Midterm consist of chapters in the syllabus and weekly homeworks (midterm %80+weekly app performance%20)*(%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Applications

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. The instructor have the right to give homework. The instructor have the right to evaluate the weekly application performance. Students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr, 0232 3016904

Office Hours

Tuesday 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 106

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.455
LO.555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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