PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 202	BASIC CULINARY SKILLS II	2 + 3	4th Semester	6,5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	The aim of this course is to teach prepairing basic fonds, basic sauces, several soups, several salads, several main courses and basic desserts.
Course Content	Basic fonds, basic sauces, basic soups, basic salads, basic main courses and basic desserts.
Prerequisites	GMS 201 BASIC CULINARY SKILLS I
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Prepares basic fonds.
2	Prepares basic sauces.
3	Prepares several soups.
4	Prepares several salads.
5	Prepares several main courses.
6	Prepares basic desserts.

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	5	70
Assignments	3	7	21
Mid-terms	3	6	18
Final examination	2	8	16
Internet Searching/ Library Study	2	8	16
Total Work Load ECTS Credit of the Course			169 6,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 202	BASIC CULINARY SKILLS II	2 + 3	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. EZGİ ATİK	easar@pau.edu.tr		TUR AB110	%70

Goals		The aim of this course is to teach prepairing basic fonds, basic sauces, several soups, several salads, several main courses and basic desserts.
Content		Basic fonds, basic sauces, basic soups, basic salads, basic main courses and basic desserts.

Topics

Weeks	Topics
1	Cooking Methods
2	Cooking Methods
3	Food Processing and Storage Methods
4	Meat Products
5	Meat Products
6	Vegetables and Fruits
7	Snacks and Garnishes
8	Snacks and Garnishes
9	Legumes
10	Cereal Types
11	Bakery Products and Breads
12	Occupational Health and Safety in the Kitchen
13	Presentation and Decoration in the Kitchen
14	Creative Culinary Practices

Materials

Materials are not specified.

Resources

Resources	Resources Language
Zencir, E. (2018). Temel Mutfak Teknikleri. Eskişehir: Anadolu Üniversitesi Yayınları. Yayın No: 3239	Türkçe

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student