Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS201

CULINARY SKILLS I

Course Code
GMS201
Semester
Third Term (Fall)
Theory+Practice
2 + 4
ECTS
8
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterThird Term (Fall)
ECTS8
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learns kitchen planning, departments and work organization.
  2. Learn hygiene, sanitation practices and safety precautions in the kitchen.
  3. Learns to prepare technical specifications and develop standard tariffs.
  4. Learns the functions and features of kitchen equipment.
  5. Learns chopping techniques and flavors.
  6. Learns cooking methods.
  7. Learns the preparation of broth and sauces.
  8. Learns international cooking methods.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionAccording to the hierarchical structure of the kitchen, the management scheme and job descriptions of the employees in the kitchen departments are taught. The students are expected to know the concept of kitchen, to explain the parts of the kitchen and to know the tools and equipment used in the kitchen. General information about kitchen, kitchen organization, kitchen culture, kitchen staff, kitchen layout, kitchen equipment, security in kitchen, kitchen organization, purchase and storage, business process planning, kitchen planning, determination of basic factors in kitchen planning relations, kitchen features, physical properties of the kitchen are taught.
Course Contents
WEEK TOPICS
1st Week Meet/Orientation
2nd Week Basic kitchen concepts
3rd Week Basic cutting techniques-I
4th Week Basic cutting techniques-II
5th Week Basic cutting techniques-III
6th Week Stocks and flavorings
7th Week Soups and Basic Binders
8th Week Midterm
9th Week Basic and Derivative Sauces I
10th Week Basic and Derivative Sauces II
11th Week Egg properties and egg products
12th Week Breakfast
13th Week Cooking techniques-I
14th Week Cooking techniques-II
15th Week final examination
Recommended or Required Reading1. Amy, B. (2000). Understanding Food Belmont: Wadsworth Thomson Learning.
2. Türkan C. (2010). Mutfak Teknolojisi. Cemal Türkkan Yayınları.
3. Türkan C. (2010). Aşçılık. Cemal Türkkan Yayınları.
4. Ders notları.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 25
Practice 1 25
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 1 1
Preparation for Quiz
Individual or group work 14 3 42
Preparation for Final exam 1 13 13
Course hours 14 6 84
Preparation for Midterm exam 1 5 5
Laboratory (including preparation) 14 6 84
Final exam 1 1 1
Homework 1 10 10
Total Work Load240
Total Work Load / 30 (h)8
ECTS Credit of the Course8
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
K1
K2
K3
K4
K5 X X X X X X X X X
K6 X X X X X X X
K7
K8
K9
K10
K11
K12
K13
K14
K15 X X X X X X X
K16
K17
K18
K19
K20
K21
K22
K23