BASIC CULINARY TECHNIQUES II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS120	BASIC CULINARY TECHNIQUES II	2	6	3	7

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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 learn the properties of food products in the content of the course and applied cooking methods to the products.
Contents of the Course Unit:	The contents of this course are; 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 prey animals, seafood and structure, shellfish and structure, basic cooking techniques.

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 food products.
Learns the basic cooking techniques and selects the most suitable cooking method for the product.
Organize the most suitable environment for product processing.
Create recipes for food products.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Vegetables, fruits, legumes and components	Practice
2	Reading	Properties of vegetable and animal fats	Practice
3	Reading	The use of vegetables and fruit components in the kitchen	Practice
4	Preparation homework	Cereal products and their components	Practice
5	Reading	Structure and other characteristics of poultry and prey animals	Practice
6	Literature research	Seafoods structure and other properties	Practice
7	Literature research	Shellfish structure and other properties	Practice
8	-	MID-TERM EXAM	-
9	Reading	Review	Practice
10	Reading	Basic cooking techniques (Boiling, Poche, Braising, Blaching)	Practice
11	Reading	Basic cooking techniques (Frying, Confit, Souted)	Practice
12	Preparation homework	Basic cooking techniques (Roti, Cuit Au Four, Frit)	Practice
13	Preparation homework	Basic cooking techniques (Gratine, Glaze, Rosto)	Practice
14	Preparation homework	Basic cooking techniques (Sousvide - Dehydration)	Practice
15	Reading	Structure and processing of basic doughs	Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Cooking Techniques II- III, 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

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.		1
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.	0
2	They 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	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	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	1	1	1
Preparation for the Final Exam	8	6	48
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	44	0	178