Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3GMS205KITCHEN APPLICATIONS-I2+4+061026.12.2023
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 .Course Objectives To teach the preparation of delicatessen, smoked products, pate and terrines, and dishes served cold; Teaching the preparation and cooking processes of delicate and high-quality meals and serving them to real customers in a short time.
Course Content .Preparation and presentation of detailed and delicate dishes using delicatessen and cold food applications. Theoretical lessons and complementary laboratory applications.
Course Methods and Techniques .
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Furkan BALTACI
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes .

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 12 4 48
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 1,5 50

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 .Reads, understands and applies detailed prescription. Reading exercises
2 It selects the right materials and equipment according to the recipe, measures them, uses them, prepares them and presents them as necessary with the right timing
3 Notes the necessary information in the laboratory notebook. Exams
4 Knows and applies the correct cooking technique according to the characteristics of the ingredients used

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Aoili sauce vegetables cutting tech.poaching boiling,stock reduction mayonnaise tech.vegetable cutting vinaigrette dressing Malzemeleri Temini ve Demo Uygulaması . .
2 2 Chicken force meat Galantine rolling technique Fish brining cheesecloth wrapping poaching mayonnaise sauce tech. vegetable historing court bouillon Malzemeleri Temini ve Demo Uygulaması
3 Force meat, curring marinade pan frying glaze liver cleaning clarıfıed butter
4 Dressing technique, vegetable cutting, steam cooking, boiling, Pan frying technique
5 Boiling technique, Pan frying, Brining, Deep frying, Sauce preperation
6 Pan frying Baking Broiling Sauces preperation Cheese cutting technique
7 Sausage force meat, Brining, Grilling, Marinade, Sausage filling technique Malzemeleri Temini ve Demo Uygulaması
8 Mid Term
9 Sushi Boiling Vegetables cutting Sushi rice cooking and preperation techniques
10 Current Recipes and Menus
11 Current Recipes and Menus
12 Current Recipes and Menus
13 Current Recipes and Menus
14 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
C2
C3
C4

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