INTRODUCTION TO CULINARY SKILLS II

GMS160

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

In this course, students are doing a variety of medium-level kitchen applications.

Course Contents

WEEK	TOPICS
1^st Week	Meeting, kitchen rules, course processing principles
2^nd Week	Pasta dough manufacturing
3^rd Week	Winter salads
4^th Week	Introduction to Cooking Techniques: Pan
5^th Week	Introduction to Cooking Techniques: Fryer
6^th Week	Introduction to Cooking Techniques: Poşe
7^th Week	Introduction to Cooking Techniques: Braising
8^th Week	Midterm
9^th Week	Introduction to Cooking Techniques: Stew
10^th Week	Introduction to Cooking Techniques: Saute
11^th Week	Introduction to Cooking Techniques: Stir-fry
12^th Week	Introduction to Cooking Techniques: Baking
13^th Week	Introduction to Cooking Techniques: Grilling
14^th Week	Introduction to Cooking Techniques: Steam cooking
15^th Week	Final Exam

Recommended or Required Reading

1. Lecture notes.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Assignment	1	10
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	2	2
Preparation for Quiz	1	1	1
Individual or group work
Preparation for Final exam	3	5	15
Course hours	14	3	42
Preparation for Midterm exam	1	5	5
Laboratory (including preparation)	14	2	28
Final exam	1	2	2
Homework	1	1	1
Total Work Load			96
Total Work Load / 30 (h)			3.2
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)