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GASTRONOMIC APPLICATIONS I PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS227 GASTRONOMIC APPLICATIONS I 3 6 3 6

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 Lecturer ORHAN BALTALI
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of this course is to gain practical knowledge and skills about basic culinary skills and preparation processes of various food groups.
Contents of the Course Unit: The content of this course are methods of chopping and cooking and meat, fish and chicken juices, soups, sauces and sauces.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Apply standard prescriptions.
Match basic chopping and cooking techniques according to need.
Categorize the basic sauce and stocks by their content, color and consistency.
Select 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 Basic sauce productions, proporties and usage forms Practical
2 Reading Sauces and properties derived from basic sauces Practical
3 Reading Sauces and properties derived from basic sauces Practical
4 Preparing homework Sauces and properties derived from basic sauces Practical
5 Literature review Basic soup productions and properties Practical
6 Literature review Properties of vegetable and animal fats, usage areas and processing in the kitchen Practical
7 Preparing homework Properties of vegetable and animal fats, usage areas and processing in the kitchen Practical
8 - MID-TERM EXAM -
9 Reading Properties of vegetable and animal fats, usage areas and processing in the kitchen Practical
10 Reading Milk and dairy products Practical
11 Reading Properties of egg, cooking techniques and usage areas in kitchen Practical
12 Preparing homework Structure of winged game fowl- processing- cooking Practical
13 Preparing homework Structure of fish- processing- cooking Practical
14 Preparing homework Processing, cooking and structures of shellfish Practical
15 Reading Definition, partion and processing-cooking of offal Practical
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Eraslan, N. 2017. Pişirme Yöntemleri. Nobel Yayınevi, Ankara: 332s.
Bittman, M. (2008). How to Cook Everything: 2,000 Simple Recipes for Great Food. Wiley.

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.
3

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.
3

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.
4
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.
4
4
Plan the work schedule and workflow in food and beverage enterprises.
4

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.
4
2
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3
3
They organizes participation to national and international competitions and fairs in its field.
3

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.
4
2
Find planning, executioning and editing mistakes systematicly related to his field.
4

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.
4
2
They organize activities related to the field.
3

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.
4
2
Design social and social projects in his / her field using historical, cultural and geographical riches.
3
3
Perform scientific researches using knowledge and skills related to his field.
3

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 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 1 1
Preparation for the Final Exam 5 5 25
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 5 4 20
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 40 0 159
Total Workload of the Course Unit 159
Workload (h) / 25.5 6,2
ECTS Credits allocated for the Course Unit 6,0