COOKING TECHNIQUES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS157	COOKING TECHNIQUES	1	2	2	4

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. ELİF CEMRE ÖZAYDIN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to teach students the basic and advanced cooking techniques used in food preparation. It is intended for students to understand how different cooking methods affect the flavor, texture, appearance, and nutritional value of foods, as well as to develop awareness of proper equipment selection and safe cooking practices.
Contents of the Course Unit:	Within the course, the fundamental principles of cooking techniques, types of heat, and heat transfer mechanisms are covered in detail. Traditional methods such as dry and moist heat techniques, frying, baking, grilling, boiling, and steaming are studied alongside modern approaches like sous-vide, microwave, and vacuum cooking. The effects of each method on food characteristics, equipment usage, application conditions, and safety precautions are thoroughly examined. Additionally, topics related to the preservation of nutritional values during cooking and food hygiene are addressed.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identify potential kitchen hazards and apply safe practices when using basic cooking equipment.
Describe conduction, convection, and radiation and their roles in different cooking methods.
Utilize grilling, frying, baking, roasting, boiling, and steaming techniques effectively for a variety of ingredients.
Employ slow cooking and hybrid methods that integrate dry and moist heat techniques to achieve desired textures and flavors.
Apply sous vide and other precision cooking methods to control temperature and ensure consistent results.
Select suitable cooking methods based on the type of food, nutritional value, and desired sensory characteristics.
Prepare and use spice blends and marinades to enhance the flavor profiles of various dishes.
Explore the application of various cooking techniques across diverse culinary traditions and cultural contexts.
Evaluate and apply modern cooking technologies, including combi ovens, induction cooking, and vacuum-sealing methods.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Kitchen Safety and Basic Equipment	-
2	-	Fundamental Principles of Heat Transfer	-
3	-	Grilling and Frying Techniques	-
4	-	Baking and Roasting Techniques	-
5	-	Boiling and Steaming Techniques	-
6	-	Slow Cooking Techniques	-
7	-	Combination of Dry and Moist Heat Methods	-
8	-	MID-TERM EXAM	-
9	-	Precision Cooking with Sous-Vide	-
10	-	Cooking Strategies According to Food Types	-
11	-	Spice and Marinade Techniques	-
12	-	Cultural Applications of Cooking Techniques	-
13	-	Innovative Cooking Technologies	-
14	-	Prevention and Correction of Cooking Errors	-
15	-	General Evaluation and Example Applications	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bittman, M., Witschonke, A., Brackett, A. (2019). How To Cook Everything. Harvest.
Farrmond, S. (2025). Mutfak Bilimi. Nobel Yaşam.
Grigson, S. (20024). The First-Time Cook. Collins.
Child, J. (2011). Mastering the Art of French Cooking. Penguin Books.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Classical Exam
Final Exam	1	50		Classical Exam
TOTAL	2	100

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	Interpret the basic concepts, areas and approaches related to the field.

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	Compare national and international cuisines in terms of similarities and differences.

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	Prepare the technical infrastructure and contents of kitchen activities.

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

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

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

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.
2	They organize activities related to the field.

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

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	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0