Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2ASC132Basic Kitchen Applications-Iı1+3+03603.02.2026

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course This course generally gives the student information about how to use basic kitchen equipment and materials in a professional sense. In addition, information about what will be encountered in the production process is conveyed.
Course Content With the help of the theoretical and practical information given systematically during the 14-week training, they learn the basic operation in professional kitchen applications, general hygiene approach and kitchen jargon. This lesson is for students
It gives the feature to follow the recipe properly.
Course Methods and Techniques 14 Haftalık eğitim boyunca sistemli olarak verilen teorik ve pratik bilgilerin yardımıyla profesyonel mutfak uygulamalarındaki temel işleyişi,genel hijyen yaklaşımını ve mutfak jargonunu öğrenir. Bu ders öğrenciye tarifi düzgün bir şekilde takip etme özelliği kazandırır.
Prerequisites and co-requisities None
Course Coordinator Instructor Elif Yıldız Tohumcu
Name of Lecturers Instructor Elif Yıldız TOHUMCU
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources The Professional Chef, Practical Professional Cookery
Wayne Gısslen; Profesyonel Aşçılık
Mutfak Uygulamaları -Editörler: Prof. Dr. SEMRA AKAR ŞAHİNGÖZ .Dr. Öğr. Üyesi TUFAN SÜREN
Documents Profosyonel Aşçılık ( Wayne Gısslen)

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 % 30
Practice 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 4 56
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 10 10
Practice 12 2 24
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 6 152

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands and applies international cooking techniques
2 Recognizes the tools and equipment used in the kitchen.
3 Knows cutting techniques for vegetables, meat, fish, poultry and game and applies standard recipes.
4 Acts in accordance with the Hygiene Rules.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Sharing general information about coursework
2 Theoretical lectures on nutrition, food preservation methods, cooking techniques
3 Poultry: Chicken Ballantine and Gallantine, Chicken Cordon Blue
4 Demi-Glass sauce - Beef Medallion
5 Meat dishes and sauces: Beef Wellington, Veal Carpaccio
6 Poultry dishes: Stuffed quail, Firik Pilaf, stuffed rice pilaf.
7 Roast Goose
8 Midterm
9 Chicken dishes and sauces: Chicken cut-ups: schnitzel, chicken satay
10 Fish dishes and sauces: Salmon fillet, smoked salmon,Gravlax, Sea bass
11 Steamed Sea Bass. Grilled Sea Bass.
12 Albanian Liver
13 Mumbar, Şırdan
14 Tarator sauce
15 Squid. Octopus.

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

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=237163&curProgID=5609&lang=en