BASIC CULINARY TECHNIQUES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY117	BASIC CULINARY TECHNIQUES I	1	6	3	7

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	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Lecturer KEMAL ŞAHANLIK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to make students have knowledge about knife usage techniques, cooking methods, processing of food stuffs, making of classic sauces and doughs.
Contents of the Course Unit:	The contents of this course are different food ingredients, basic cooking techniques, sauces, sausages, red meat and meat products, milk and dairy products, basic dough and offal.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Students can describe the food structures.
Students can predict the changes that different foods will interact with each other.
Students can learn basic cooking techniques and can distinguish appropriate methods.
Students can describe red meat and meat products.
Students can describe milk and dairy products.
Students can classify the sauce and its varieties.
Students can entitle soups.
Students can give examples about the offals and areas of use in the kitchen.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to Professionel Kitchen	-
2	-	Kitchen sections, hierarchy according to structure, employees, tasks and definitions	-
3	-	Kitchen equipment	-
4	-	Basic Joinery Techniques - Concepts	-
5	-	Basic Joinery Techniques - Application	-
6	-	Heat Conduction Paths to Cooking	-
7	-	Basic Cooking Techniques - Concepts	-
8	-	MID-TERM EXAM	-
9	-	Stock - Concepts	-
10	-	Flavors	-
11	-	Basic White Stock Preparation - Application	-
12	-	Basic Brown Stock Preparation - Application	-
13	-	Basic binders and other binders - Concepts	-
14	-	Sauces and complementary concepts (reduction, glaze)	-
15	-	Basic Sauces and Derivatives	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Türkan, C. (2009), Mutfak Teknolojisi, Cemal Türkan Yay.

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	Define basic concepts about gastronomy.		1
2	Interpret the basic concepts, areas and approaches related to the field.		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		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.	0
2	Compare national and international cuisines in terms of similarities and differences.		1

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

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

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.	0
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	Organizes participation to national and international competitions and fairs in its field.	0

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

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.	0
2	Organize activities related to the field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.	0
3	Perform scientific researches using knowledge and skills related to his field.	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	4	56
Preliminary & Further Study	14	3	42
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	5	3	15
Preparation for the Final Exam	10	3	30
Mid-Term Exam	5	3	15
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	55	0	179