Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES III | - | Fall Semester | 0+4 | 2 | 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. Neslihan NAYIR |
| Assistant(s) | |
| Aim | The aim of this course is to develop the cutting techniques, develop and apply the cooking techniques. |
| Course Content | This course contains; International sauces and their derivatives, Basic Stock types application and preservation ,Modern kitchen recipe application with grilling, oven and deep frying techniques ,Traditional cuisine recipe application with velüt sauce, boiling and fillet cutting method. ,Modern cuisine recipe application using shallow frying, matcha chopping shape and derivative sauce ,Providing information on vegan nutrition, discussing food diversity and its impact on world cuisines ,Application of vegan recipes ,Application of traditional Turkish cuisine recipes with slow fire cooking method ,Matching and applying modern cooking methods and patisserie products ,Evaluation and implementation of the order of kitchen application, kitchen cleaning rules, warehouse layout and storage methods ,Pairing and applying international pasta and dough varieties using basic cooking techniques ,Classification of dishes produced in the kitchen and giving information about their place in professional kitchens ,Giving information about pizza oven and convection oven and their use ,Differences and applications of cooking techniques between traditional cuisine and modern cuisine ,End of term kitchen closing . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Knows how to apply cooking techniques to different recipes. | 11, 9 | D |
| Uses modern kitchen equipment. | 11, 9 | D |
| Knows the change in the structure of foodstuffs after exposure to heat. | 11, 9 | D |
| Develops international sauces and produces recipes related to modern cuisine. | 11, 9 | D |
| Develops basic stocks and produces new recipes. | 11, 9 | D |
| Knows the kitchen hierarchy, kitchen preparation and kitchen departments. | 11, 9 | D |
| Knows the differences in the application of culinary types. | 11, 9 | D |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | D: Oral Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | International sauces and their derivatives, Basic Stock types application and preservation | Read the related chapter from the recommended sources |
| 2 | Modern kitchen recipe application with grilling, oven and deep frying techniques | Read the related chapter from the recommended sources |
| 3 | Traditional cuisine recipe application with velüt sauce, boiling and fillet cutting method. | Read the related chapter from the recommended sources |
| 4 | Modern cuisine recipe application using shallow frying, matcha chopping shape and derivative sauce | Read the related chapter from the recommended sources |
| 5 | Providing information on vegan nutrition, discussing food diversity and its impact on world cuisines | Read the related chapter from the recommended sources |
| 6 | Application of vegan recipes | Read the related chapter from the recommended sources |
| 7 | Application of traditional Turkish cuisine recipes with slow fire cooking method | Read the related chapter from the recommended sources |
| 8 | Matching and applying modern cooking methods and patisserie products | Read the related chapter from the recommended sources |
| 9 | Evaluation and implementation of the order of kitchen application, kitchen cleaning rules, warehouse layout and storage methods | Read the related chapter from the recommended sources |
| 10 | Pairing and applying international pasta and dough varieties using basic cooking techniques | Read the related chapter from the recommended sources |
| 11 | Classification of dishes produced in the kitchen and giving information about their place in professional kitchens | Read the related chapter from the recommended sources |
| 12 | Giving information about pizza oven and convection oven and their use | Read the related chapter from the recommended sources |
| 13 | Differences and applications of cooking techniques between traditional cuisine and modern cuisine | Read the related chapter from the recommended sources |
| 14 | End of term kitchen closing | Read the related chapter from the recommended sources |
| Resources |
| Medipol Üniversitesi/ Gastronomi ve Mutfak Sanatları Bölümü Mutfak Uygulamaları Ders Föyü Culinary Institute of America (2011). The Professional Chef. New Jersey & Canada: Wiley. Miller, B., Rama, M. & Adamson, E. (2018). Cooking Basics for Dummies. New Jersey: John Wiley and Sons. Wayne, G. (2019). Professional Cooking (9nd Edt.). New Jersey & Canada: Wiley. Wayne, G. (2019). Profesyonel Aşçılık (Çeviri). Ankara: Nobel Yaşam Yayınları. Yılmaz, İ., Üner, M. H., & Yalçın, E. (2020). Güvenli Bıçak Kullanımında ve Şef Bıçağı Tercihinde Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Bilgi Seviyelerinin Belirlenmesi. Journal of Tourism and Gastronomy Studies, 8 (4). 3289-3302. https://jotags.net/index.php/jotags/article/view/926/1617 |
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 | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Guided Problem Solving | 3 | 9 | 27 | |||
| Resolution of Homework Problems and Submission as a Report | 4 | 8 | 32 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 4 | 10 | 40 | |||
| General Exam | 4 | 10 | 40 | |||
| Performance Task, Maintenance Plan | 4 | 8 | 32 | |||
| Total Workload(Hour) | 227 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(227/30) | 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 III | - | Fall Semester | 0+4 | 2 | 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. Neslihan NAYIR |
| Assistant(s) | |
| Aim | The aim of this course is to develop the cutting techniques, develop and apply the cooking techniques. |
| Course Content | This course contains; International sauces and their derivatives, Basic Stock types application and preservation ,Modern kitchen recipe application with grilling, oven and deep frying techniques ,Traditional cuisine recipe application with velüt sauce, boiling and fillet cutting method. ,Modern cuisine recipe application using shallow frying, matcha chopping shape and derivative sauce ,Providing information on vegan nutrition, discussing food diversity and its impact on world cuisines ,Application of vegan recipes ,Application of traditional Turkish cuisine recipes with slow fire cooking method ,Matching and applying modern cooking methods and patisserie products ,Evaluation and implementation of the order of kitchen application, kitchen cleaning rules, warehouse layout and storage methods ,Pairing and applying international pasta and dough varieties using basic cooking techniques ,Classification of dishes produced in the kitchen and giving information about their place in professional kitchens ,Giving information about pizza oven and convection oven and their use ,Differences and applications of cooking techniques between traditional cuisine and modern cuisine ,End of term kitchen closing . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Knows how to apply cooking techniques to different recipes. | 11, 9 | D |
| Uses modern kitchen equipment. | 11, 9 | D |
| Knows the change in the structure of foodstuffs after exposure to heat. | 11, 9 | D |
| Develops international sauces and produces recipes related to modern cuisine. | 11, 9 | D |
| Develops basic stocks and produces new recipes. | 11, 9 | D |
| Knows the kitchen hierarchy, kitchen preparation and kitchen departments. | 11, 9 | D |
| Knows the differences in the application of culinary types. | 11, 9 | D |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | D: Oral Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | International sauces and their derivatives, Basic Stock types application and preservation | Read the related chapter from the recommended sources |
| 2 | Modern kitchen recipe application with grilling, oven and deep frying techniques | Read the related chapter from the recommended sources |
| 3 | Traditional cuisine recipe application with velüt sauce, boiling and fillet cutting method. | Read the related chapter from the recommended sources |
| 4 | Modern cuisine recipe application using shallow frying, matcha chopping shape and derivative sauce | Read the related chapter from the recommended sources |
| 5 | Providing information on vegan nutrition, discussing food diversity and its impact on world cuisines | Read the related chapter from the recommended sources |
| 6 | Application of vegan recipes | Read the related chapter from the recommended sources |
| 7 | Application of traditional Turkish cuisine recipes with slow fire cooking method | Read the related chapter from the recommended sources |
| 8 | Matching and applying modern cooking methods and patisserie products | Read the related chapter from the recommended sources |
| 9 | Evaluation and implementation of the order of kitchen application, kitchen cleaning rules, warehouse layout and storage methods | Read the related chapter from the recommended sources |
| 10 | Pairing and applying international pasta and dough varieties using basic cooking techniques | Read the related chapter from the recommended sources |
| 11 | Classification of dishes produced in the kitchen and giving information about their place in professional kitchens | Read the related chapter from the recommended sources |
| 12 | Giving information about pizza oven and convection oven and their use | Read the related chapter from the recommended sources |
| 13 | Differences and applications of cooking techniques between traditional cuisine and modern cuisine | Read the related chapter from the recommended sources |
| 14 | End of term kitchen closing | Read the related chapter from the recommended sources |
| Resources |
| Medipol Üniversitesi/ Gastronomi ve Mutfak Sanatları Bölümü Mutfak Uygulamaları Ders Föyü Culinary Institute of America (2011). The Professional Chef. New Jersey & Canada: Wiley. Miller, B., Rama, M. & Adamson, E. (2018). Cooking Basics for Dummies. New Jersey: John Wiley and Sons. Wayne, G. (2019). Professional Cooking (9nd Edt.). New Jersey & Canada: Wiley. Wayne, G. (2019). Profesyonel Aşçılık (Çeviri). Ankara: Nobel Yaşam Yayınları. Yılmaz, İ., Üner, M. H., & Yalçın, E. (2020). Güvenli Bıçak Kullanımında ve Şef Bıçağı Tercihinde Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Bilgi Seviyelerinin Belirlenmesi. Journal of Tourism and Gastronomy Studies, 8 (4). 3289-3302. https://jotags.net/index.php/jotags/article/view/926/1617 |
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 | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |