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	Can define basic concepts about gastronomy.			2
2	Can interpret basic concepts, study areas and approaches related to the field.		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.		1
2	Can 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	Can analyze the eating and drinking art, the related systems and structures.			2
2	Can prepare technical infrastructure and contents of the culinary activies.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.		1
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.		1
3	Can integrate basic cooking techniques and product preparation principles into today's technology.		1
4	Can 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	Can calculate costing in the food and beverage facilities.		1
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.			2
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.	0
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.	0
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.	0
2	Can design communial and social pojects using historical, cultural and geographical values.	0
3	Can perform scientific researche and study 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