TR EN

BASIC CULINARY TECHNIQUES I PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS117 BASIC CULINARY TECHNIQUES I 1 6 3 7

GENERAL INFORMATION

Language of Instruction : English
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 Assist.Prof. CEYHUN UÇUK
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of this course is to make students aware of the techniques of knife use, cooking methods, processing of foodstuffs, making of classic sauce and dough.
Contents of the Course Unit: The contents of this course are different food components, basic cooking techniques, sauces, soups, red meat and meat products, milk and milk products, basic doughs and offals.

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.
Estimate the changes that occur when different foods interact with each other.
Learn the basic cooking techniques and distinguish the appropriate method.
Define red meat and meat products.
Explain milk and milk products.
Classify the types of sauce.
Name the soups.
Gives examples about offals and their usage areas in the cuisine.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Reading Introduction to the professional kitchen Application
2 Reading Kitchen sections, hierarchical structure schema, employee duties and definitions Application
3 Reading Kitchen equipment Application
4 Homework Basic Joinery Techniques - Concepts Application
5 Reading Basic Joinery Techniques - Application Application
6 Literature searching Heat Conduction Paths to Cooking Application
7 Literature searching Basic Cooking Techniques - Concepts Application
8 - MID-TERM EXAM -
9 Reading Stock - Concepts Application
10 Reading Flavors Application
11 Reading Basic White Stock Preparation - Application Application
12 Homework Basic Brown Stock Preparation - Application Application
13 Homework Basic binders and other binders - Concepts Application
14 Homework Sauces and complementary concepts (reduction, glaze) Application
15 Reading Basic Sauces and Derivatives Application
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Cooking Technique and Exercises, Ministry of Education.
Türkan, C., Kitchen Technology , UBF.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
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 Contribution
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 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.
2
2
Compare national and international cuisines in terms of similarities and differences.
4

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.
4
2
Prepare the technical infrastructure and contents of kitchen activities.
4

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.
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 Contribution
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 Contribution
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 Contribution
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 Contribution
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

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 2 28
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 1 1
Preparation for the Final Exam 6 5 30
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 6 5 30
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 42 0 174
Total Workload of the Course Unit 174
Workload (h) / 25.5 6,8
ECTS Credits allocated for the Course Unit 7,0