Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GMS104BASIC KITCHEN INFORMATION2+0+02421.10.2026
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 This course aims to teach how to plan kitchen sections, identify various kitchen areas, understand kitchen management, become familiar with kitchen equipment, and learn about the essential products used in a kitchen.
Course Content An introduction to concepts such as the use of tools and equipment in a commercial kitchen environment, basic cooking methods, culinary terminology, storage and preservation, hygiene, and sanitation. It also encompasses the integration of various elements and theories related to the culinary arts.
Course Methods and Techniques .
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Furkan BALTACI furkan.baltaci@hku.edu.tr
Assistants Research Assist. Fatmanur TURAN fatmanur.turan@hku.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Türkan, C., (2010). Kitchen Technology, Cemal Türkan Publications, Ankara.
The Culinary Institute of America (2006). Introduction to Culinary Arts. New Jersey: Pearson
Course Notes .
Documents .
Assignments .
Exams .

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
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 0 2

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 It analyzes professional kitchen planning principles, layout types, technical equipment, and flooring standards.
2 Applies basic cutting techniques and heat treatment methods in accordance with technical standards.
3 Manages the preparation processes for stocks, sauces, and soups, as well as food safety and equipment hygiene standards.
4 Applies occupational health and safety rules in the kitchen environment and takes preventive measures against potential accidents and hazards.
5 Carries out the cleaning, portioning, and preliminary preparation processes for red meat, poultry, and seafood in accordance with technical standards.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Basic safety rules Text Book
2 Physical Characteristics of the Kitchen; Planning the Main Kitchen/Hot Kitchen Production Area; Planning the Vegetable Preparation Section Text Book
3 Kitchen equipment Text Book
4 Kitchen staff and their roles Text Book
5 International cutting techniques used in kitchens Text Book
6 International cooking methods used in kitchens Text Book
7 Kitchen preparations and soups. Text Book
8 Midterm
9 Stocks and sauces Text Book
10 Meat, Eggs, Seafood, Pulses Text Book
11 Oilseeds, Milk and Dairy Products, Grains, Vegetables and Fruits, Fats and Sugars Text Book
12 Storage units and storage methods used in the kitchen Text Book
13 Purchasing and cost control in the kitchen Text Book
14 General Preparatory Work Textbook
15 Final Exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1 5 4 4
C2 5 5 3
C3 5 5 4 4
C4 5 4
C5 5 5 4

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant