BASIC CULINARY APPLICATIONS

PEP171

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Knows, applies and manages the process for the implementation of occupational health and safety rules in the kitchen,
Knows the importance of personal hygiene and food hygiene concepts and is sensitive to risks,
Knows the color codes of the chopping boards and uses the right food by matching the right board against the risk of cross contamination,
Knows and applies international chopping and cooking methods,
Knows and applies international main sauces and soups,

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Equipment information, product introduction
2^nd Week	Food safety, Cooking Details, Risks, Emergencies
3^rd Week	International Cooking Methods
4^th Week	Mise en Place, Stocks, Cutting Techniques
5^th Week	Binders, Soups
6^th Week	eggs
7^th Week	Basic Sauces, Vegetables, Pastas
8^th Week	Basic Sauces, International Soups, Salads
9^th Week	Midterm Exam
10^th Week	Poultry
11^th Week	Poultry, Side Dishes
12^th Week	Derivative Sauces and International Salads
13^th Week	Seafood and Accompaniments
14^th Week	Local Menu Example
15^th Week	International Menu Example