Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES II | - | Spring 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 teach and apply basic information on how to apply cooking techniques used to make foods suitable for eating. |
| Course Content | This course contains; Recognizes the equipment used when cooking food and learns the rules of use and cleaning. ,Learns outdoor cooking techniques and indoor cooking techniques, and applies recipes using these techniques ,Learns the baking technique and applies recipes using this technique. ,Learns fat oil cooking techniques and applies recipes using this technique. ,Learns the sautéing technique and applies recipes using this technique. ,Learns the pan frying technique and applies recipes using this technique ,Learns the deep-fat frying technique and applies recipes using this technique. ,Learns the braising slow cooking technique and applies recipes using this technique. ,Learns the technique of poaching in little water and applies recipes using these techniques. ,Learns the technique of boiling in little water and applies recipes using this technique. ,Learns the low-heat cooking technique and applies recipes using this technique. ,Learns the boiling technique and applies recipes using these techniques. ,Learns the sous vide cooking technique and applies recipes using this technique ,Learns microwave technology and applies recipes using this technique . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Knows the techniques in processing foodstuffs. | 11, 9 | E |
| Learns and knows international cooking techniques. | 11, 9 | E |
| Learns the differences in cooking techniques according to culinary cultures. | 11, 9 | E |
| Recognizes the equipment used when applying cooking techniques. | 11, 9 | E |
| Explains the application differences of cooking techniques according to foodstuffs. | 11, 9 | E |
| Knows how to classify food items. | 11, 9 | E |
| Distinguishes the storage conditions of foodstuffs. | 11, 9 | E |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Recognizes the equipment used when cooking food and learns the rules of use and cleaning. | Read the related chapter from the recommended sources |
| 2 | Learns outdoor cooking techniques and indoor cooking techniques, and applies recipes using these techniques | Read the related chapter from the recommended sources |
| 3 | Learns the baking technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 4 | Learns fat oil cooking techniques and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 5 | Learns the sautéing technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 6 | Learns the pan frying technique and applies recipes using this technique | Read the related chapter from the recommended sources |
| 7 | Learns the deep-fat frying technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 8 | Learns the braising slow cooking technique and applies recipes using this technique. | Read the relates chapter from the recommended sources |
| 9 | Learns the technique of poaching in little water and applies recipes using these techniques. | Read the related chapter from the recommended sources |
| 10 | Learns the technique of boiling in little water and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 11 | Learns the low-heat cooking technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 12 | Learns the boiling technique and applies recipes using these techniques. | Read the related chapter from the recommended sources |
| 13 | Learns the sous vide cooking technique and applies recipes using this technique | Read the relates chapter from the recommended sources |
| 14 | Learns microwave technology and applies recipes using this technique | 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 | 20 | 4 | 80 | |||
| Guided Problem Solving | 3 | 9 | 27 | |||
| Resolution of Homework Problems and Submission as a Report | 2 | 6 | 12 | |||
| Term Project | 2 | 6 | 12 | |||
| Presentation of Project / Seminar | 2 | 6 | 12 | |||
| Quiz | 2 | 6 | 12 | |||
| Midterm Exam | 3 | 9 | 27 | |||
| General Exam | 3 | 9 | 27 | |||
| Performance Task, Maintenance Plan | 2 | 8 | 16 | |||
| 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 II | - | Spring 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 teach and apply basic information on how to apply cooking techniques used to make foods suitable for eating. |
| Course Content | This course contains; Recognizes the equipment used when cooking food and learns the rules of use and cleaning. ,Learns outdoor cooking techniques and indoor cooking techniques, and applies recipes using these techniques ,Learns the baking technique and applies recipes using this technique. ,Learns fat oil cooking techniques and applies recipes using this technique. ,Learns the sautéing technique and applies recipes using this technique. ,Learns the pan frying technique and applies recipes using this technique ,Learns the deep-fat frying technique and applies recipes using this technique. ,Learns the braising slow cooking technique and applies recipes using this technique. ,Learns the technique of poaching in little water and applies recipes using these techniques. ,Learns the technique of boiling in little water and applies recipes using this technique. ,Learns the low-heat cooking technique and applies recipes using this technique. ,Learns the boiling technique and applies recipes using these techniques. ,Learns the sous vide cooking technique and applies recipes using this technique ,Learns microwave technology and applies recipes using this technique . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Knows the techniques in processing foodstuffs. | 11, 9 | E |
| Learns and knows international cooking techniques. | 11, 9 | E |
| Learns the differences in cooking techniques according to culinary cultures. | 11, 9 | E |
| Recognizes the equipment used when applying cooking techniques. | 11, 9 | E |
| Explains the application differences of cooking techniques according to foodstuffs. | 11, 9 | E |
| Knows how to classify food items. | 11, 9 | E |
| Distinguishes the storage conditions of foodstuffs. | 11, 9 | E |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Recognizes the equipment used when cooking food and learns the rules of use and cleaning. | Read the related chapter from the recommended sources |
| 2 | Learns outdoor cooking techniques and indoor cooking techniques, and applies recipes using these techniques | Read the related chapter from the recommended sources |
| 3 | Learns the baking technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 4 | Learns fat oil cooking techniques and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 5 | Learns the sautéing technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 6 | Learns the pan frying technique and applies recipes using this technique | Read the related chapter from the recommended sources |
| 7 | Learns the deep-fat frying technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 8 | Learns the braising slow cooking technique and applies recipes using this technique. | Read the relates chapter from the recommended sources |
| 9 | Learns the technique of poaching in little water and applies recipes using these techniques. | Read the related chapter from the recommended sources |
| 10 | Learns the technique of boiling in little water and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 11 | Learns the low-heat cooking technique and applies recipes using this technique. | Read the related chapter from the recommended sources |
| 12 | Learns the boiling technique and applies recipes using these techniques. | Read the related chapter from the recommended sources |
| 13 | Learns the sous vide cooking technique and applies recipes using this technique | Read the relates chapter from the recommended sources |
| 14 | Learns microwave technology and applies recipes using this technique | 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 | |