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 .In this course, students are provided with information about the basics of cooking. Culinary terms and explanations, which form the foundations of culinary education, play an important role in supporting and reinforcing the basic principles of the subjects covered in each lesson and ensuring the compliance of practices with occupational safety and professional ethics. In the practical part of the course, students will learn professional cutting techniques; The aim is to teach classical culinary techniques and principles such as meat, fish, vegetable, chicken and seafood stocks and sauces, as well as to reinforce the topics taught in previous sessions. Course Content .Basic Kitchen Information, Kitchen Cleaning, Basic Kitchen Knives, Chopping Methods, Sauces and Soups, Fond Preparation, Basic Cooking Techniques, Dry Heat Cooking, Moist Heat Cooking and other methods, Meat and Meat Products; Butchered animals, poultry, seafood and offal, Marinating, Cooking, Portioning and Storage, Dried Legumes and Grains, Snacks and Side Dishes. Course Methods and Techniques Prerequisites and co-requisities None Course Coordinator None Name of Lecturers Instructor . . . Assistants None Work Placement(s) No Recommended or Required Reading Resources B Kaynak 1 Kaynak 2 Course Category Field %100