BASIC CULINARY TECHNIQUES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS153	BASIC CULINARY TECHNIQUES I	1	4	2	6

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. ELİF CEMRE ÖZAYDIN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide students with knowledge of knife skills, cooking methods, food processing, and the preparation of classical sauces and doughs.
Contents of the Course Unit:	The content of this course includes various food components, basic cooking techniques, sauces, soups, red meat and meat products, dairy products, basic doughs, and offal.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Describe the organization, sections, hierarchy, roles, and responsibilities within a professional kitchen setting.
Recognize various kitchen tools and equipment and demonstrate safe and efficient use in food preparation.
Explain the concepts of cutting methods and apply them with precision and consistency in practical applications.
Define conduction, convection, and radiation, and relate them to appropriate cooking techniques.
Demonstrate foundational cooking techniques to prepare a variety of dishes using professional standards.
Understand the concepts behind stocks and prepare basic white and brown stocks using classical methods.
Identify and apply flavoring elements, basic thickeners, and other binding agents in cooking preparations.
Prepare foundational sauces and create derivative sauces using reductions, glazes, and complementary techniques.
Combine theoretical concepts and hands-on applications to create balanced and well-prepared culinary products.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to the Professional Kitchen	-
2	-	Kitchen Sections, Organizational Chart According to Hierarchy, Roles and Responsibilities of Staff	-
3	-	Kitchen Equipment	-
4	-	Basic Cutting Techniques – Concepts	-
5	-	Basic Cutting Techniques – Practical Application	-
6	-	Heat Transfer Methods in Cooking	-
7	-	Basic Cooking Techniques – Concepts	-
8	-	Stocks – Concepts	-
9	-	Flavoring Agents	-
10	-	Flavoring Agents	-
11	-	Basic White Stock Preparation – Practical Application	-
12	-	Basic Brown Stock Preparation – Practical Application	-
13	-	Basic Thickeners and Other Thickeners – Concepts	-
14	-	Sauces and Complementary Concepts (Reduction, Glaze)	-
15	-	Basic Sauces and Their Derivatives	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Culinary Institute of America (2011). The Professional Chef (9th Edition). Hoboken: Wiley.
McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner.
Labensky, S., Martel, P., & Hause, A. (2018). On Cooking: A Textbook of Culinary Fundamentals (6th Edition). Pearson.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Final Exam	1	100		Computer-Lab-Practice Exam
TOTAL	1	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