| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS21022021341 | Culinary Techniques-I (Practical) | Compulsory | 2 | 3 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| It is relevant for the kitchen (basic cutting techniques, sauces, soups, etc.) to create a basis for the subjects. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Learning Basic Concepts Related to the Kitchen | | 2 | Learning kitchen equipment | | 3 | Mutfakta Hijyen ve Sanitasyonu Öğrenme | | 4 | Learning Food Processing and Storage Methods | | 5 | Learning International Joinery Methods |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Topics such as applying the properties of ingredients and sauces, lectures and laboratory applications are included to detail soup or sauce derivatives. |
| Weekly Detailed Course Contents |
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| 1 | KITCHEN PLANNING AND MANAGEMENT | | | | 2 | KITCHEN EQUIPMENT AND ITS CHARACTERISTICS | | | | 3 | HYGIENE AND SANITATION | | | | 4 | CALCULATION AND CONTROL OF KITCHEN COSTS | | | | 5 | METHODS OF FOOD PROCESSING AND STORAGE | | | | 6 | ULUSLARARASI DOĞRAMA YÖNTEMLERİ | | | | 7 | INTERNATIONAL COOKING METHODS | | | | 8 | Midterm | | | | 9 | TYPES OF MEAT/VEGETABLE BROTH (FOND) AND SOUPS | | | | 10 | sauces | | | | 11 | MEAT AND MEAT PRODUCTS | | | | 12 | VEGETABLES AND FRUITS | | | | 13 | SNACKS AND SIDE DISHES | | | | 14 | LEGUMES AND CEREALS | | | | 15 | BREAD AND BAKERY PRODUCTS | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 10 | 5 | 50 |
| Individual Study for Mid term Examination | 6 | 7 | 42 |
| Individual Study for Final Examination | 5 | 5 | 25 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | 5 | 5 | 5 | 5 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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