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
Oral lecture, demo and practice
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Başak Yeğin
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Practical Professional Cookery
Professional Cooking, 2018, Wayne Gisslen
Text kitabı: H.L Cracknell & R.j. Kaufman, 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 4 56
Mid-terms 1 20 20
Practice 14 3 42
Final examination 1 35 35
Total Work Load   Number of ECTS Credits 7 167

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands and uses basic kitchen equipment and supplies effectively.
2 Recognizes kitchen departments and organizational chart.
3 Recognizes basic cooking and preparation methods at the beginner level.
4 Learns the use of a knife, the preparation processes of basic broths, main and auxiliary sauces, eggs, pasta, rice, garnishes and dried legumes, their usage and preparation.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Sharing general information about the course process Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
2 Mise en place Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
3 Cutting techniques spice bag preparation of chicken broth and vegetable broth Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
4 Preparation of brown bone broth and fish broth Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
5 Making espagnole sauce and court boullion Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
6 Binders starch slurry, beurre manie, liaison, roux Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
7 Main sauces; béchamel sauce, tomato sauce, hollandes sauce Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
8 Midterm Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
9 Veloute sos ,demi glace sos, glace de viande, glace de volaille Veloute sauce, demi glace sauce, glace de viande, glace de volaille Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
10 Emulsion sauces; bernez sauce, buerre rouge, mayonnaise, sabayon sauce, beurre blance sauce Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
11 Soups; onion soup, consomme Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
12 Eggs; french style omelette, american style omelette, scramblend, hard boiled eggs, oef chimay Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
13 Rice and pilaf; risotto milanese, paella valencia Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
14 Rice and pilafs; buttered turkish pilaf, curtain pilaf, bulgur pilaf Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
15 Pastas ; Fettuchini with creamy pesto sauce, spinach ravioli, roasted eggplant tortellini Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery


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