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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3033 BASIC COOKING TECHNIQUES COMPULSORY 0 4 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR TURGAY BUCAK

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

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 business and job descriptions of employees in management scheme according to the hierarchical structure of the kitchen and kitchen 2 Introducing Kitchenware 3 Basic techniques of using the knife, julienne, Brunoise, Jardiniere, Macedon to Mira poix, Paysanne, Batonnets, Vichy and cutters in other ways 4 Features and preparation of fruits and vegetables used in the kitchen 5 Basic vegetables and fish font 6 Production and storage of basic white font 7 Midterm 8 Midterm 9 Glass Sauce and usage areas 10 Hot Sauces 11 Hot Sauces 12 Soups Clear 13 Thick soups 14 Local Soups 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 Ltd

Planned Learning Activities and Teaching Methods

Expression, practice

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

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