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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 : 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 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

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.
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
Total Workload of the Course Unit 178
Workload (h) / 25.5 7
ECTS Credits allocated for the Course Unit 7,0