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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
GAS157 COOKING TECHNIQUES 1 2 2 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Kitchen Safety and Basic Equipment -
2 - Fundamental Principles of Heat Transfer -
3 - Grilling and Frying Techniques -
4 - Baking and Roasting Techniques -
5 - Boiling and Steaming Techniques -
6 - Slow Cooking Techniques -
7 - Combination of Dry and Moist Heat Methods -
8 - Precision Cooking with Sous-Vide -
9 - Cooking Strategies According to Food Types -
10 - Cooking Strategies According to Food Types -
11 - Spice and Marinade Techniques -
12 - Cultural Applications of Cooking Techniques -
13 - Innovative Cooking Technologies -
14 - Prevention and Correction of Cooking Errors -
15 - General Evaluation and Example Applications -
16 - FINAL EXAM -
17 - FINAL EXAM -