1. FIRST CYCLE - BACHELOR'S DEGREE
  2. TOURISM FACULTY
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 605 GASTRONOMY AND CULINARY ARTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 201BASIC CULINARY SKILLS I2 + 33rd Semester7

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective The aim of this course is to teach basic cooking, cutting and saving techniques which are used in national and international cuisines.
Course Content Basic cooking, cutting and saving techniques which are used in national and international cuisines.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learns the sections of the kitchen.
2Learns the hierarchical structure, duties and responsibilities of the kitchen staff.
3Gets first aid ability for the viable kitchen accidents.
4Takes precautions for food safety
5Gets ability for cutting techniques which are used in national and international cuisines.
6Gets ability for cooking techniques which are used in national and international cuisines.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00145355345345345345
LO 002                 
LO 003                 
LO 004                 
LO 005                 
LO 006                 
Sub Total45355345345345345
Contribution11111111111111111

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14684
Hours for off-the-classroom study (Pre-study, practice)14342
Assignments3412
Mid-terms3412
Final examination2918
Internet Searching/ Library Study2714
Total Work Load

ECTS Credit of the Course





182

7
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1HANDE MUTLU ÖZTÜRK
Details 2020-2021 Fall2HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 201 BASIC CULINARY SKILLS I 2 + 3 1 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr TUR AB110 %80
Goals The aim of this course is to teach basic cooking, cutting and saving techniques which are used in national and international cuisines.
Content Basic cooking, cutting and saving techniques which are used in national and international cuisines.
Topics
WeeksTopics
1 Historical Development of cuisine
2 Organization of Kitchen Department
3 Kitchen Personnel
4 Kitchen Equipment
5 Main Nutrients and Nutrition
6 Standart Recipes
7 Workflow and Hygiene in Kitchen
8 MID-TERM EXAM
9 Cooking Methods, Pre-preparing of foods
10 Bouillon and Sauces
11 Salads, Hors d’oeuvres
12 Soups
13 Garnishes of Potato
14 Purchasing, Stocking and Control
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes