CUISINE APPLICATION I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS211	CUISINE APPLICATION I	3	6	3	8

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Lecturer İBRAHİM LEVENT DEMİRÇAKMAK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course to provide the students with practical information and skills about basic culinary skills and preparation processes of various food groups.
Contents of the Course Unit:	The content of this course includes chopping and cooking methods, meat, fish and brothes , soups, sauces and sauce types, egg dishes and their applications, vegetable and fruit processing techniques and applications, cold appetizers, fish types and applications, poultry types and applications, characteristics of red meats and typs

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Apply standard recipes.
Apply basic cooking and chopping techniques according to necessity.
Categorize the basic sauce and stocks according to content, color and consistence.
Choose the right cooking technique according to the properties of the materials.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading Book	Basic sauce productions, features and uses, cuisine application	Application , Expression
2	Reading Book	Sauces arising from basic sauces and features and cuisine application	Application , Expression
3	Reading Book	Sauces arising from basic sauces and features and cuisine application	Application , Expression
4	Homework Preparation	Sauces arising from basic sauces and features and cuisine application	Application , Expression
5	Literature Research	Basic soup productions and properties, cuisine application	Application , Expression
6	Literature Research	Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application	Application , Expression
7	Literature Research	Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application	Application , Expression
8	-	MID-TERM EXAM	-
9	Reading Book	Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application	Application , Expression
10	Reading Book	Milk and Milk Products, Cuisine Application	Application , Expression
11	Reading Book	Features of egg, cooking techniques and areas of use in cuisine, Cuisine Application	Application , Expression
12	Homework Preparation	The structure, processing, cooking of poultry, Cuisne Application	Application , Expression
13	Homework Preparation	The structure , processing, cooking of fish, Cuisine Application	Application , Expression
14	Homework Preparation	The structure, processing, cooking of shellfish, Cuisine Application	Application , Expression
15	Reading Book	The definition of speciality meats,division, processing/ cooking, Cuisine Application	Application , Expression
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alsaffar, A.A., Kalyouncu, B. 2015. Pişirme Yöntemleri. Tramep, Ankara:185s.
Eraslan, N. 2017. Pişirme Yöntemleri. Nobel Yayınevi, Ankara: 332s.
Journal of Gastronomy and Tourism

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines					4
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	6	84
Preliminary & Further Study	14	4	56
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	4	4
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	4	4
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	204