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

UĞUR LOKMAN

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   To be able to explain kitchen planning, departments and work organization.
2   To be able to comprehend the functions and properties of kitchen equipment.
3   To be able to explain / apply chopping techniques.
4   To be able to explain / apply binders and stocks.
5   To be able to explain/apply basic and derivative sauces.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Making the management chart of the kitchen according to the hierarchical structure and job and job descriptions in the kitchen departments Making students' work plans in the kitchen and cleaning the kitchen
2 Introduction to the Professional Kitchen and Hygiene and Sanitation in the Kitchen Explaining the standards required to ensure work professionalism in the kitchen and HACCP principles, dangerous temperature points and food safety principles in the kitchen
3 Kitchen Units: Workflow, Equipment, Mise en Place Introducing the industrial and auxiliary equipment in the kitchen (counter, cooker, cooler, cooking utensils, gastronomy, measuring units, cutting boards, knives, etc.) and informing about the preliminary preparation of recipes in the kitchen
4 Kitchen Units: Workflow, Equipment, Mise en Place Introducing the industrial and auxiliary equipment in the kitchen (counter, cooker, cooler, cooking utensils, gastronomy, measuring units, cutting boards, knives, etc.) and informing about the preliminary preparation of recipes in the kitchen
5 Kitchen Units: Workflow, Equipment, Mise en Place Introducing the industrial and auxiliary equipment in the kitchen (counter, cooker, cooler, cooking utensils, gastronomy, measuring units, cutting boards, knives, etc.) and informing about the preliminary preparation of recipes in the kitchen
6 Joinery Techniques Used in Kitchens Basic knife handling techniques, application of julienne, Brunoise, Jardinière, Macedoine, Mire poix, Paysanne, Batonnets, Vichy, and other shapes of joinery
7 Joinery Techniques Used in Kitchens Basic knife handling techniques, application of julienne, Brunoise, Jardinière, Macedoine, Mire poix, Paysanne, Batonnets, Vichy, and other shapes of joinery
8 Preparation of Binders and Stocks Preparation of binders and flavored liquids that give consistency to the liquids prepared in the kitchen
9 Preparation of Binders and Stocks Preparation of binders and flavored liquids that give consistency to the liquids prepared in the kitchen
10 Preparation Mother souces those derivatives Preparation of the five mother sauces (bechamel sauce and its derivatives) that are considered basic in the kitchens
11 Preparation Mother souces those derivatives Preparation of the five main sauces (velütel sauce and its derivatives) that are considered basic in the kitchens
12 Preparation Mother souces those derivatives Preparation of the five main sauces (espagnole sauce and its derivatives) that are considered basic in the kitchens
13 Preparation Mother souces those derivatives Preparation of the five main sauces (tomato sauce and its derivatives) that are considered basic in the kitchens
14 Preparation Mother souces those derivatives Preparation of the five main sauces (hollandaise and its derivatives) that are considered basic in the kitchens

Recomended or Required Reading

The Culinary Institute of America (2006). The Professional Chef. (8th ed.), New Jersey: John Wiley & Sons, Inc.
Professional Cooking. (6th ed.), W.Gisslen, New Jersey: John Wiley & Sons, Inc, 2006.

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)

ugur.lokman@deu.edu.tr
(0232) 301 69 17

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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