Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES IV | - | 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 reinforce the knowledge gained in basic culinary education courses and to develop students' individual planning, implementation and analysis skills. |
| Course Content | This course contains; Fresh sea bass processing, using derivative sauce, vegetable garnish processing ,Preparing “Risotto” using braising technique ,Preparing 'Dalyan meatballs' using roasting technique, making Creole sauce ,Making potato and tofu Röşti, preparing 'Tomato and Ginger sauce' using the Boaling technique ,Cooking Beef Wellington ,Cooking shrimp tempura, preparing noodles ,Cooking sea bass using sous vide technique ,Cooking Asian grilled chicken recipe ,Cooking bone-in veal cutlets and preparing side dishes ,Preparing mediterranean cuisine salad varieties ,Preparing brioshe dough and cooking using the baking technıque ,Fresh seafood processing , cooking and preparing a maın course plate ,Cordon blue recipe preparation and cooking ,Cooking chicken and vegetables using the deep fry technıque . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Analyzes the recipes. | 11, 9 | D |
| Applies cooking techniques in different recipes. | 11, 9 | D |
| Applies cooking techniques in different recipes. | 11, 9 | D |
| Uses time effectively in the kitchen system. | 11, 9 | D |
| Knows the critical risk points regarding food hygiene and safety. | 11, 9 | D |
| Analyzes raw materials. | 11, 9 | D |
| Organizes team work. | 11, 9 | D |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | D: Oral Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Fresh sea bass processing, using derivative sauce, vegetable garnish processing | Read the relates chapter from the recommended sources |
| 2 | Preparing “Risotto” using braising technique | Read the relates chapter from the recommended sources |
| 3 | Preparing 'Dalyan meatballs' using roasting technique, making Creole sauce | Read the relates chapter from the recommended sources |
| 4 | Making potato and tofu Röşti, preparing 'Tomato and Ginger sauce' using the Boaling technique | Read the related chapter from the recommended sources |
| 5 | Cooking Beef Wellington | Read the related chapter from the recommended sources |
| 6 | Cooking shrimp tempura, preparing noodles | Read the relates chapter from the recommended sources |
| 7 | Cooking sea bass using sous vide technique | Read the related chapter from the recommended sources |
| 8 | Cooking Asian grilled chicken recipe | Read the related chapter from the recommended sources |
| 9 | Cooking bone-in veal cutlets and preparing side dishes | Read the related chapter from the recommended sources |
| 10 | Preparing mediterranean cuisine salad varieties | Read the related chapter from the recommended sources |
| 11 | Preparing brioshe dough and cooking using the baking technıque | Read the related chapter from the recommended sources |
| 12 | Fresh seafood processing , cooking and preparing a maın course plate | Read the related chapter from the recommended sources |
| 13 | Cordon blue recipe preparation and cooking | Read the related chapter from the recommended sources |
| 14 | Cooking chicken and vegetables using the deep fry technıque | Read the related chapter from the recommended sources |
| Resources |
| lecturer notes |
| 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 | 6 | 84 | |||
| Guided Problem Solving | 3 | 3 | 9 | |||
| 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) | 237 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(237/30) | 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 IV | - | 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 reinforce the knowledge gained in basic culinary education courses and to develop students' individual planning, implementation and analysis skills. |
| Course Content | This course contains; Fresh sea bass processing, using derivative sauce, vegetable garnish processing ,Preparing “Risotto” using braising technique ,Preparing 'Dalyan meatballs' using roasting technique, making Creole sauce ,Making potato and tofu Röşti, preparing 'Tomato and Ginger sauce' using the Boaling technique ,Cooking Beef Wellington ,Cooking shrimp tempura, preparing noodles ,Cooking sea bass using sous vide technique ,Cooking Asian grilled chicken recipe ,Cooking bone-in veal cutlets and preparing side dishes ,Preparing mediterranean cuisine salad varieties ,Preparing brioshe dough and cooking using the baking technıque ,Fresh seafood processing , cooking and preparing a maın course plate ,Cordon blue recipe preparation and cooking ,Cooking chicken and vegetables using the deep fry technıque . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Analyzes the recipes. | 11, 9 | D |
| Applies cooking techniques in different recipes. | 11, 9 | D |
| Applies cooking techniques in different recipes. | 11, 9 | D |
| Uses time effectively in the kitchen system. | 11, 9 | D |
| Knows the critical risk points regarding food hygiene and safety. | 11, 9 | D |
| Analyzes raw materials. | 11, 9 | D |
| Organizes team work. | 11, 9 | D |
| Teaching Methods: | 11: Demonstration Method, 9: Lecture Method |
| Assessment Methods: | D: Oral Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Fresh sea bass processing, using derivative sauce, vegetable garnish processing | Read the relates chapter from the recommended sources |
| 2 | Preparing “Risotto” using braising technique | Read the relates chapter from the recommended sources |
| 3 | Preparing 'Dalyan meatballs' using roasting technique, making Creole sauce | Read the relates chapter from the recommended sources |
| 4 | Making potato and tofu Röşti, preparing 'Tomato and Ginger sauce' using the Boaling technique | Read the related chapter from the recommended sources |
| 5 | Cooking Beef Wellington | Read the related chapter from the recommended sources |
| 6 | Cooking shrimp tempura, preparing noodles | Read the relates chapter from the recommended sources |
| 7 | Cooking sea bass using sous vide technique | Read the related chapter from the recommended sources |
| 8 | Cooking Asian grilled chicken recipe | Read the related chapter from the recommended sources |
| 9 | Cooking bone-in veal cutlets and preparing side dishes | Read the related chapter from the recommended sources |
| 10 | Preparing mediterranean cuisine salad varieties | Read the related chapter from the recommended sources |
| 11 | Preparing brioshe dough and cooking using the baking technıque | Read the related chapter from the recommended sources |
| 12 | Fresh seafood processing , cooking and preparing a maın course plate | Read the related chapter from the recommended sources |
| 13 | Cordon blue recipe preparation and cooking | Read the related chapter from the recommended sources |
| 14 | Cooking chicken and vegetables using the deep fry technıque | Read the related chapter from the recommended sources |
| Resources |
| lecturer notes |
| 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 | |