Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1ASC131Basic Kitchen Applications-I1+3+03619.01.2026

 
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 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 Teorik, uygulama. Sınav uygulamalarında yarıyıl sonu sınavına vize konuları dahil edilmektedir.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Elif Yıldız Tohumcu
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Basic Kitchen Techniques and Management
Kitchen Applications
Practical Professional Cookery
Basics of Cooking
Documents 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 % 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 Temel mutfak ekipmanlarını ve malzemelerini anlar ve etkin bir şekilde kullanabilme
2 Mutfak bölümleri ve organizasyon şemasını tanıyabilme.
3 Başlangıç seviyesinde temel hazırlık süreçleri ve yöntemlerini, pişirme tekniklerini öğrenme
4 Temel et sularını, ana ve yardımcı soslarının hazırlık süreçleri ve kullanım şekillerini öğrenme.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Sharing general information about the course operation Introductions
2 Hygiene and Sanitation and Personal Hygiene 2 hours theoretical
3 Theoretical lecture on basic cutting techniques and stock preparation 2 hours theoretical
4 Theoretical lecture on main sauces and binders 2 hours theoretical
5 Describing soup and soup varieties 2 hours theoretical
6 Teaching egg cooking techniques 2 hours theoretical
7 Explaining cooking techniques 2 sat theoretical
8 MIDTERM EXAM
9 Application of Basic Cutting Techniques, Preparation of Stocks. Chicken stock, meat stock, fish stock, and vegetable stock. 4 hours of application
10 Soups; onion soup, consomme,Minestronne 1 hour of preparation
11 Eggs; French-style omelet, American-style omelet, scrambled,
12 Making hamburgers
13 Rice and pilafs; Turkish pilaf with butter, Perde pilaf, risotto
14 Pastas; fettuchini with creamy pesto sauce, spinach ravioli, tortellini with roasted aubergine
15 An overview

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

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=237178&curProgID=5609&lang=en