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BASIC CULINARY TECHNIQUES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS153 BASIC CULINARY TECHNIQUES I 1 4 2 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - Introduction to the Professional Kitchen -
2 - Kitchen Sections, Organizational Chart According to Hierarchy, Roles and Responsibilities of Staff -
3 - Kitchen Equipment -
4 - Basic Cutting Techniques – Concepts -
5 - Basic Cutting Techniques – Practical Application -
6 - Heat Transfer Methods in Cooking -
7 - Basic Cooking Techniques – Concepts -
8 - MID-TERM EXAM -
9 - Stocks – Concepts -
10 - Flavoring Agents -
11 - Basic White Stock Preparation – Practical Application -
12 - Basic Brown Stock Preparation – Practical Application -
13 - Basic Thickeners and Other Thickeners – Concepts -
14 - Sauces and Complementary Concepts (Reduction, Glaze) -
15 - Basic Sauces and Their Derivatives -
16 - FINAL EXAM -
17 - FINAL EXAM -