Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GAS117 | BASIC CULINARY TECHNIQUES I | 1 | 6 | 3 | 7 |
GENERAL INFORMATION |
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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 |
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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) |
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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 |
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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 |
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Cooking Technique and Exercises, Ministry of Education. |
Türkan, C., Kitchen Technology , UBF. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
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3 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
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4 |
KNOWLEDGE |
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Factual |
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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.
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2 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
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4 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
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4 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
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4 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
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5 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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4 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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5 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They calculate costs in the food and beverage field.
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3 | |||||
2 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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2 | |||||
3 |
They organizes participation to national and international competitions and fairs in its field.
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1 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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3 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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3 |
OCCUPATIONAL |
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Communication & Social |
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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.
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1 | |||||
2 |
They organize activities related to the field.
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1 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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2 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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2 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
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2 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |