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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

BASIC CULINARY TECHNIQUES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS154 BASIC CULINARY TECHNIQUES II 2 4 2 6

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