Program of Culinary Arts

• Instructor Şerife Umay Cicik

At the end of this course, the students;

1. Use basic and advanced kitchen equipment safely and accurately.
2. Apply appropriate pre-preparation and cooking techniques for soups, sauces, meat, poultry, fish, rice, and baked dishes.
3. Accurately implement measurements, portion control, and specified quantities in recipes.
4. Select appropriate cooking methods (e.g., boiling, sauteing, frying, baking) for different product groups.
5. Work in accordance with kitchen hygiene standards and occupational health and safety regulations during practical sessions.
6. Demonstrate effective time management and teamwork skills in applied kitchen practice.

• Lecture
• Discussion
• Questions/Answers
• Practice