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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

COOKING TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS313 COOKING TECHNIQUES 5 4 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Explanation of the course plan, purpose and content, cooking techniques, basic principles, nutrition, nutritional elements and interaction with health, work safety principles in the cuisine Expression , Discussion
2 Reading Article Pişirmenin ana amaçları, mutfak uygulama Main Purposes of cooking, Cuisine Application Expression, Application
3 Reading Article Heat Transfer, Cuisine Application Expression, Question-Response, Application
4 Reading Article Classification of cooking techniques, Cuisine Application Expression, Question-Response, Application
5 Literature Research Water, properties and general behavior of cooking techniques, Cuisine Application Expression, Question-Response, Application
6 Literature Research Dry cooking techniques, Cuisine Application Expression, Question-Response, Application
7 Literature Research Other Cooking Techniques, Cuisine Application Expression, Question-Response, Application
8 - MID-TERM EXAM -
9 Literature Research The effects of different cooking techniques on health Expression, Question-Response, Application
10 Literature Research The effects of different cooking techniques on health Expression, Application
11 Literature Research Harmful compounds caused by cooking techniques, Cuisine Application Expression, Question-Response, Application
12 Literature Research Cooking techniques used in different food groups, Cuisine Application Expression, Question-Response, Application
13 Literature Research New cooking techniques and future predictions, Cuisine Application Expression, Question-Response, Application
14 Literature Research New cooking techniques and future predictions, Cuisine Application Expression, Question-Response, Application
15 Literature Research Cooking techniques and principles to be considered in occupational health and safety, Cuisine Application Expression, Application
16 - FINAL EXAM -
17 - FINAL EXAM -