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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
GAS117 BASIC CULINARY TECHNIQUES I 1 6 3 7

Level of Contribution

0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Define basic concepts about gastronomy.
3
2
Interpret the basic concepts, areas and approaches related to the field.
4

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
2
2
Compare national and international cuisines in terms of similarities and differences.
4

SKILLS

Cognitive

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Categorize food hygiene and safety into accepted standards and practices.
4
2
Prepare the technical infrastructure and contents of kitchen activities.
4

SKILLS

Practical

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Apply theoretical knowledge about food science into the field of gastronomy.
5
2
Collaborate with shareholders in the field to bring new ideas, products to the market.
4
3
Integrate basic kitchen techniques and product preparation principles into today's technology.
5
4
Plan the work schedule and workflow in food and beverage enterprises.
5

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
They calculate costs in the food and beverage field.
3
2
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
2
3
They organizes participation to national and international competitions and fairs in its field.
1

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
3
2
Find planning, executioning and editing mistakes systematicly related to his field.
3

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
1
2
They organize activities related to the field.
1

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
2
2
Design social and social projects in his / her field using historical, cultural and geographical riches.
2
3
Perform scientific researches using knowledge and skills related to his field.
2