FOOD AND BEVERAGE PRODUCTION I

TOİ104

Course Code: TOİ104
Semester: Second Term (Spring)
Theory+Practice: 1 + 2
ECTS: 3

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Second Term (Spring)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Defines the physical structure, departments, basic equipment, and professional work organization (kitchen hierarchy) of industrial kitchens.
Strictly applies international food safety systems (HACCP), personal care, occupational safety, hygiene, and sanitation standards in kitchen operations.
Performs basic knife skills, cutting techniques, and preparation stages (mise en place) according to standards by using kitchen equipment safely and competently.
Produces sauces, soups, vegetable, and carbohydrate-based products in adherence to classic recipes using basic cooking methods (boiling, grilling, sauteing, frying, etc.).
Prevents raw material waste (zero waste) by managing time and stress during intensive production times and takes responsibility as a harmonious, productive member of the kitchen team.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

This course examines the scientific foundations of professional kitchen operations and industrial food production standards. Basic cooking techniques, the use of kitchen equipment, and standard recipe formulation processes are covered through practical application. Aligned with the course learning outcomes, students gain the ability to apply personal hygiene and sanitation rules by integrating them with occupational safety standards and to develop creative ideas while executing standard procedures during the production phase.

Course Contents

WEEK	TOPICS
1^st Week	Introduction to Professional Kitchen: Hierarchy, Organization, and Equipment
2^nd Week	Food Safety (HACCP), Occupational Health, Hygiene, and Sanitation in the Kitchen
3^rd Week	Basic Knife Skills and Standard Cutting Techniques
4^th Week	Pre-preparation (Mise en place) and Aromatic Mixtures (Mirepoix, Bouquet Garni)
5^th Week	Fundamental Stocks (Beef, Chicken, Vegetable, Fish) and Thickeners
6^th Week	Mother Sauces and Their Derivatives
7^th Week	Soups: Clear, Thick, and Regional Soups
8^th Week	Midterm Exam
9^th Week	Dry-Heat Cooking Methods: Baking/Roasting and Grilling
10^th Week	Fat-Based Cooking Methods: Sauteing and Deep-frying
11^th Week	Moist-Heat Cooking Methods: Boiling, Simmering, and Poaching
12^th Week	Potato Cooking Techniques and Vegetable Side Dishes
13^th Week	Basic Cooking Methods for Rice and Pasta
14^th Week	Sustainable Kitchen: Zero Waste Practices and Efficiency

Recommended or Required Reading

1. Gökdemir, Ayhan (2005), Mutfak Hizmetleri yönetimi, Ankara: Detay Yayıncılık.
2. Gisslen, W. (2022). Profesyonel aşçılık (N. O. Çoşkun, Çev.) (9. Baskı). Nobel Akademik Yayıncılık.
3. Sökmen, A. (2020). Yiyecek içecek işletmelerinde gıda güvenliği ve hijyen (4. Baskı). Detay Yayıncılık.
4. Yılmaz, M. (2021). Sürdürülebilir gastronomi ve sıfır atık mutfak uygulamaları. Gastronomi ve Mutfak Sanatları Dergisi, 5(2), 112-128.
5. The Culinary Institute of America (CIA). (2011). The professional chef (9th ed.). Wiley.
6. Gisslen, W. (2018). Professional cooking (9th ed.). Wiley.
7. Jones, P., & Robinson, C. (2022). Food waste management in professional kitchens: A sustainable approach. Journal of Culinary Science & Technology, 20(4), 345-360.
8. Bloom, Thomas A. ve Johnathan Robinette (1991), Cooking At The Academy, California: Culinary Academy.

Planned Learning Activities and Teaching Methods

Practice
Lecture
Questions/Answers

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	1	20
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	2	28
Preparation for Final exam	1	9	9
Course hours	14	3	42
Preparation for Midterm exam	1	9	9
Laboratory (including preparation)
Final exam	1	1	1
Homework
Total Work Load			90
Total Work Load / 30 (h)			3
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1	X
K2	X		X	X
K3			X
K4		X
K5		X
K6					X
K7			X	X
K8					X
K9					X
K10	X
K11		X		X
K12			X	X	X

	LO1	LO2	LO3	LO4	LO5
K1	X
K2	X		X	X
K3			X
K4		X
K5		X
K6					X
K7			X	X
K8					X
K9					X
K10	X
K11		X		X
K12			X	X	X

	LO1	LO2	LO3	LO4	LO5
K1	X
K2	X		X	X
K3			X
K4		X
K5		X
K6					X
K7			X	X
K8					X
K9					X
K10	X
K11		X		X
K12			X	X	X

	LO1	LO2	LO3	LO4	LO5
K1	X
K2	X		X	X
K3			X
K4		X
K5		X
K6					X
K7			X	X
K8					X
K9					X
K10	X
K11		X		X
K12			X	X	X