BASIC CULINARY TECHNIQUES II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY120	BASIC CULINARY TECHNIQUES II	2	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
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to learn the properties of food products in the content of the course.
Contents of the Course Unit:	In the course; vegetable, fruit and legume components, properties of vegetable and animal oils, use of vegetables and fruit components in kitchen, cereal products and components, structure of poultry and poultry, seafood and structure, shellfish and structure, basic cooking techniques will be included.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the structure of foodstuffs.
Learn the basic cooking techniques and selects the most suitable cooking method for the product.
Organize the most suitable environment for processing.
Create recipes for food products.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Vegetables, fruits, legumes and components	-
2	-	Properties of vegetable and animal fats	-
3	-	The use of vegetables and fruit components in the kitchen	-
4	-	Cereal products and their components	-
5	-	Structure and other characteristics of poultry and game animals	-
6	-	Sea structure and other properties	-
7	-	Structure and other characteristics of shellfish	-
8	-	MID-TERM EXAM	-
9	-	Course review	-
10	-	Basic cooking techniques (Boiling, Poche, Braising, Blaching)	-
11	-	Basic cooking techniques (Frying ,Confit, Souted)	-
12	-	Basic cooking techniques (Roti, Cuit Au Four, Frit)	-
13	-	Basic cooking techniques (Gratine, Glaze, Rosto)	-
14	-	Basic cooking techniques (Sousvide - Dehydration) )	-
15	-	Structure and processing of basic pastes	-
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.			2
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.		1
2	Compare national and international cuisines in terms of similarities and differences.			2

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.			2
2	Prepare the technical infrastructure and contents of kitchen activities.			2

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.		1
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.		1
4	Plan the work schedule and workflow in food and beverage enterprises.			2

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

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	7	3	21
Mid-Term Exam	5	3	15
Preparation for the Mid-Term Exam	10	3	30
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	55	0	179