Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES I | - | Fall Semester | 2+4 | 4 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Muazzez Ayşe GANİOĞLU |
| Assistant(s) | |
| Aim | In this course, student is provided with information about the basics of cooking. Culinary terms and explanations that constitute the foundations of culinary education play an important role in supporting and reinforcing the basic principles of the topics covered and ensuring that they are compatible with occupational safety and professional ethics. In the application part of the course, students learn professional cutting techniques; it is aimed to teach traditional kitchen techniques and principles such as meat, fish, vegetables, chicken and seafood stocks and sauces, as well as to reinforce the topics taught in previous sessions. |
| Course Content | This course contains; Kitchen Basics Essential Kitchen Knives Kitchen Cleaining ,Kitchen Basics Essential Kitchen Knives Kitchen Cleaining ,Chopping Methods,Stock Preparation,Stock Preparation ,Temel Soslar ve Çorbalar,Souces and Soups,Midterm Exam,Basic Cooking Techniques Dry heat cooking, moist heat cooking and other methods.,Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage.,Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage.,Legumes and Cereals, Cooking with legumes,Legumes and Cereals, Cooking with legumes,FINAL EXAM. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Demonstrate an appropriate use of basic vocabulary and of the range of terms used todescribe and carry out professional food preparation, including French, English and other industry-appropriate terminology | 8 | H |
| Demonstrating commodity related knowledge that will maximize the shelf life and the quality of the end products and profitability and minimize waste in the kitchen | 9 | A |
| Implementing classical cooking techniques including professional knife skills, fish filleting, introduction to plating presentation, elementary methods of cooking and basic cuisine preparations, food safety and hygiene rules in the kitchen | 16, 17, 5, 8, 9 |
| Teaching Methods: | 16: Question - Answer Technique, 17: Experimental Technique, 5: Cooperative Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Kitchen Basics Essential Kitchen Knives Kitchen Cleaining | Students must wear kitchen uniform. |
| 2 | Kitchen Basics Essential Kitchen Knives Kitchen Cleaining | Students must wear kitchen uniform. |
| 3 | Chopping Methods | Students must come with a uniform and knife set suitable for the kitchen. |
| 4 | Stock Preparation | Students must come with a uniform and knife set suitable for the kitchen. |
| 5 | Stock Preparation | Students must come with a uniform and knife set suitable for the kitchen. |
| 6 | Temel Soslar ve Çorbalar | Students must come with a uniform and knife set suitable for the kitchen. |
| 7 | Souces and Soups | Students must come with a uniform and knife set suitable for the kitchen. |
| 8 | Midterm Exam | |
| 9 | Basic Cooking Techniques Dry heat cooking, moist heat cooking and other methods. | Students must come with a uniform and knife set suitable for the kitchen. |
| 10 | Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage. | Students must come with a uniform and knife set suitable for the kitchen. |
| 11 | Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage. | Students must come with a uniform and knife set suitable for the kitchen. |
| 12 | Legumes and Cereals, Cooking with legumes | Students must come with a uniform and knife set suitable for the kitchen. |
| 13 | Legumes and Cereals, Cooking with legumes | Students must come with a uniform and knife set suitable for the kitchen. |
| 14 | FINAL EXAM |
| Resources |
| To be distributed by the lecturer |
| Zencir E. vd. (2016). Temel Mutfak Teknikleri, Anadolu Üniversitesi |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 5 | 4 | 20 | |||
| Resolution of Homework Problems and Submission as a Report | 7 | 6 | 42 | |||
| Term Project | 4 | 6 | 24 | |||
| Presentation of Project / Seminar | 2 | 6 | 12 | |||
| Quiz | 1 | 5 | 5 | |||
| Midterm Exam | 1 | 8 | 8 | |||
| General Exam | 2 | 9 | 18 | |||
| Performance Task, Maintenance Plan | 2 | 6 | 12 | |||
| Total Workload(Hour) | 225 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(225/30) | 8 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES I | - | Fall Semester | 2+4 | 4 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Muazzez Ayşe GANİOĞLU |
| Assistant(s) | |
| Aim | In this course, student is provided with information about the basics of cooking. Culinary terms and explanations that constitute the foundations of culinary education play an important role in supporting and reinforcing the basic principles of the topics covered and ensuring that they are compatible with occupational safety and professional ethics. In the application part of the course, students learn professional cutting techniques; it is aimed to teach traditional kitchen techniques and principles such as meat, fish, vegetables, chicken and seafood stocks and sauces, as well as to reinforce the topics taught in previous sessions. |
| Course Content | This course contains; Kitchen Basics Essential Kitchen Knives Kitchen Cleaining ,Kitchen Basics Essential Kitchen Knives Kitchen Cleaining ,Chopping Methods,Stock Preparation,Stock Preparation ,Temel Soslar ve Çorbalar,Souces and Soups,Midterm Exam,Basic Cooking Techniques Dry heat cooking, moist heat cooking and other methods.,Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage.,Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage.,Legumes and Cereals, Cooking with legumes,Legumes and Cereals, Cooking with legumes,FINAL EXAM. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Demonstrate an appropriate use of basic vocabulary and of the range of terms used todescribe and carry out professional food preparation, including French, English and other industry-appropriate terminology | 8 | H |
| Demonstrating commodity related knowledge that will maximize the shelf life and the quality of the end products and profitability and minimize waste in the kitchen | 9 | A |
| Implementing classical cooking techniques including professional knife skills, fish filleting, introduction to plating presentation, elementary methods of cooking and basic cuisine preparations, food safety and hygiene rules in the kitchen | 16, 17, 5, 8, 9 |
| Teaching Methods: | 16: Question - Answer Technique, 17: Experimental Technique, 5: Cooperative Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Kitchen Basics Essential Kitchen Knives Kitchen Cleaining | Students must wear kitchen uniform. |
| 2 | Kitchen Basics Essential Kitchen Knives Kitchen Cleaining | Students must wear kitchen uniform. |
| 3 | Chopping Methods | Students must come with a uniform and knife set suitable for the kitchen. |
| 4 | Stock Preparation | Students must come with a uniform and knife set suitable for the kitchen. |
| 5 | Stock Preparation | Students must come with a uniform and knife set suitable for the kitchen. |
| 6 | Temel Soslar ve Çorbalar | Students must come with a uniform and knife set suitable for the kitchen. |
| 7 | Souces and Soups | Students must come with a uniform and knife set suitable for the kitchen. |
| 8 | Midterm Exam | |
| 9 | Basic Cooking Techniques Dry heat cooking, moist heat cooking and other methods. | Students must come with a uniform and knife set suitable for the kitchen. |
| 10 | Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage. | Students must come with a uniform and knife set suitable for the kitchen. |
| 11 | Meat and Meat Products: Butchers meat, poultry, seafood and offal. Marinating, Cooking, Portioning and Storage. | Students must come with a uniform and knife set suitable for the kitchen. |
| 12 | Legumes and Cereals, Cooking with legumes | Students must come with a uniform and knife set suitable for the kitchen. |
| 13 | Legumes and Cereals, Cooking with legumes | Students must come with a uniform and knife set suitable for the kitchen. |
| 14 | FINAL EXAM |
| Resources |
| To be distributed by the lecturer |
| Zencir E. vd. (2016). Temel Mutfak Teknikleri, Anadolu Üniversitesi |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |