Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4GST208Professional Kitchen Applications II1+3+03501.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course Classification of food, terms and ways of chopping, principles of preparing and cooking meat, milk, eggs, vegetables, sauces and products. To provide basic knowledge and skills about serving these dishes.
Course Content Practice with basic stocks, soups and basic cooking techniques. It includes theoretical lectures and supplementary laboratory applications.
Course Methods and Techniques Lecture, question-answer, demonstration, active learning
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Büşra DİKEN ÇOLAK
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources KITCHEN MANAGEMENT IN HOTEL MANAGEMENT / Prof. Dr. Ahmet Aktaş, Assoc. Dr. Bahattin Ozdemir
Course Notes Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel / On Cooking
? The Professional Chef / the Culinary Institute of America - 8th Edition

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 2 28
Mid-terms 1 15 15
Practice 14 3 42
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 5 129

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Practicing International Vegetable Chopping methods
2 Practicing Basic Cooking Methods
3 Practicing Basic Types of Stocks
4 Practicing National-International Soups
5 Practicing Basic Sauces
6 Practicing Derivative Sauces
7 Practicing Salad, Dessert and Fruit Sauces

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Presentation of materials, equipment and devices used in the kitchen Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
2 International Vegetable Chopping Methods Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
3 Dry Heat Cooking Techniques (Roasting, Baking, Sear&Seal, Grilling) Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
4 Dry Heat Cooking Techniques (Smoke, Saute, Glaze, Gratin) Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
5 Cooking Techniques with Water Heat (Boiling, Poaching, Blanching) Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
6 Cooking Techniques with Water Heat (Steaming, Braising, Stewing) Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
7 Oil Cooking Techniques (Shallow Fry, Deep Fry, Confit) 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 Acid Cooking and Curing Techniques Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
10 Bovine Meat Preparation and Cooking Methods / Garnish Applications Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
11 Ovine Meat Preparation and Cooking Methods / Garnish Applications Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
12 Poultry Preparation and Cooking Methods / Garnish Applications (Duck) Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
13 Fish and Seafood Preparation and Cooking Methods / Garnish Applications Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
14 Ways of creating new product and tanning with side dish Professional Cooking, 2018, Wayne Gisslen Text kitabı: H.L Cracknell & R.j. Kaufman, Practical Professional Cookery
15 Ways of creating new product and tanning with side dish 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
All 5 5 5 4 3 4 5 5 5 4 5 5
C1
C2
C3
C4
C5
C6
C7

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=240717&curProgID=5713&lang=en