Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3GST207Professional Kitchen Applications I1+3+037

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course This course is to acquaint the student with how to use basic kitchen equipment and materials. It also gives information about what will be encountered during the production process.
Course Content With the help of theoretical and practical information systematically learns the basic functioning of professional kitchen applications, general hygiene approach and kitchen jargon.This course gives students the ability to follow the recipe properly.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator Instructor Başak Yeğin
Name of Lecturers Instructor Başak Yeğin
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Practical Professional Cookery
Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 1 14
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 15 15
Practice 14 3 42
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 7 171

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Temel mutfak ekipmanlarını ve malzemelerini anlar ve etkin bir şekilde kullanır.
2 Mutfak bölümleri ve organizasyon şemasını tanır.
3 Başlangıç seviyesinde temel pişirme ve hazırlık yöntemlerini farkeder.
4 Bıçak kullanımı, temel et sularını ana ve yardımcı sosları, yumurtaları, makarnaları, pirinçleri, garnitürleri, kuru baklagilleri hazırlık süreçlerini kullanım şekillerini ve hazırlanışlarını öğrenir.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Ders işleyişi ile ilgili genel bilgilerin paylaşılması
2 Mise en place
3 Kesme teknikleri baharat torbası tavuk suyu ve sebze suyunun hazırlanması
4 Kahverengi kemik suyu ve balık suyunun hazırlanması
5 Espagnole sos ve court boullion yapımı
6 Bağlayıcılar nişasta slurry, beurre manie, liaison, roux
7 Ana soslar ; beşamel sos ,domates sos, hollandes sos
8 Ara sınav
9 Veloute sos ,demi glace sos, glace de viande, glace de volaille
10 Emülsiyon soslar ; bernez sos, buerre rouge, mayonez, sabayon sos,beurre blance sos
11 Çorbalar; soğan çorbası, consomme
12 Yumurtalar; fransız usul omlet, amerikan usulü omlet, scramblend, hard boild eggs, oef chimay
13 Pirinçler pilavlar ; risotto milanese, paella valencia
14 Pirinçler ve pilavlar ; tereyağlı türk pilavı, perde pilavı, bulgur pilavı
15 Makarnalar ; kremalı pesto soslu fettuchini , ıspanaklı ravyoli, közlenmiş patlıcanlı tortellini


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 3 5 3
C2 3 4 3
C3 3 1 3 2 1
C4 5 4 1 4 1 2

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=208996&curProgID=5713&lang=en