Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS202

CULINARY SKILLS II

Course Code
GMS202
Semester
Fourth Term (Spring)
Theory+Practice
2 + 4
ECTS
8
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterFourth Term (Spring)
ECTS8
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Eggs, rice, legumes and vegetables to gain the ability to comprehend and cook them.
  2. Soup, food, salad, sandwich, pancake wins the ability to prepare.
  3. Gains theoretical and applied information about rice varieties, their properties and basic pilaf making techniques. Gains theoretical and applied information about potato varieties, their properties and applications. Gains theoretical and applied information about legumes, their properties and cooking practices. and practical knowledge, obtains theoretical and applied knowledge about cheese, yoghurt, jam and pickle productions.
  4. Gains general information about poultry, sections of poultry, cutting into pieces and cooking methods of poultry, both theoretical and practical.
  5. Gains general information about red meats, parts of carcass and methods of cooking meat, both theoretically and practically.
  6. Gains general information about fish products, types and parts of fish, and theoretical and applied information about fish cooking methods.
  7. Gains theoretical and applied information about general information about salads, learning of offal types and cooking of offal.
  8. General information about street food in Turkey and the world and can make practical examples of street food.
Mode of DeliveryFace to face
PrerequisitesYes(GMS201)
Recommended Optional Programme Components
Course DescriptionThe course aims to teach students how to control the quality of food in the kitchen, hygiene in food preparation and cooking, sampling of food, evaluating the quality of kitchen services, points to be considered for foodstuffs in and out of warehouses, physical properties of warehouses, temperature control of warehouses and how to store unprocessed foods.
Course Contents
WEEK TOPICS
1st Week Meet/Orientation
2nd Week Culinary Chemistry
3rd Week Salads and dressings
4th Week Rice types, characteristics and pilaf making techniques
5th Week Potato varieties, characteristics, applications
6th Week Legumes, their properties and cooking applications
7th Week Olive Oils
8th Week Midterm
9th Week Cheese and yoghurt making
10th Week Jam and pickle making
11th Week Poultry
12th Week red meats
13th Week fish products
14th Week cripples
15th Week street food
16th 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

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