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FIRST CYCLE - BACHELOR'S DEGREE
TOURISM FACULTY
GASTRONOMY AND CULINARY ARTS DEPARTMENT
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 Code
Course Title
L+P Hour
Semester
ECTS
GMS 202
BASIC CULINARY SKILLS II
2 + 3
4th Semester
7
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
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
PO 14
PO 15
PO 16
PO 17
LO 001
3
5
4
3
5
4
3
5
4
3
5
4
3
5
4
3
5
LO 002
LO 003
LO 004
LO 005
LO 006
Sub Total
3
5
4
3
5
4
3
5
4
3
5
4
3
5
4
3
5
Contribution
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Hours for off-the-classroom study (Pre-study, practice)
14
5
70
Mid-terms
3
6
18
Final examination
2
8
16
Report / Project
2
8
16
Midterm
1
4
4
Midterm (Student)
1
3
3
Exam
1
5
5
Presentation (Student)
2
10
20
Internet Searching/ Library Study
2
8
16
Field Work (Student)
1
14
14
Total Work Load
ECTS Credit of the Course
182
7
COURSE DETAILS
Select Year
All Years
2023-2024 Spring
2022-2023 Spring
2021-2022 Spring
2020-2021 Spring
2019-2020 Spring
2018-2019 Spring
2017-2018 Spring
2016-2017 Spring
2015-2016 Spring
Course Term
No
Instructors
Details
2023-2024 Spring
1
EZGİ ATİK
Details
2023-2024 Spring
2
EZGİ ATİK
Details
2022-2023 Spring
1
EZGİ ATİK
Details
2022-2023 Spring
2
EZGİ ATİK
Details
2021-2022 Spring
1
EZGİ ATİK
Details
2021-2022 Spring
2
EZGİ ATİK
Details
2020-2021 Spring
1
HANDE MUTLU ÖZTÜRK
Details
2019-2020 Spring
1
HANDE MUTLU ÖZTÜRK
Details
2019-2020 Spring
2
HANDE MUTLU ÖZTÜRK
Details
2018-2019 Spring
1
HANDE MUTLU ÖZTÜRK
Details
2018-2019 Spring
2
HANDE MUTLU ÖZTÜRK
Details
2017-2018 Spring
1
HANDE MUTLU ÖZTÜRK
Details
2017-2018 Spring
2
HANDE MUTLU ÖZTÜRK
Details
2016-2017 Spring
1
HANDE MUTLU ÖZTÜRK
Details
2016-2017 Spring
2
HANDE MUTLU ÖZTÜRK
Details
2016-2017 Spring
3
ÜMMÜHAN BAYRAM
Details
2016-2017 Spring
4
ÜMMÜHAN BAYRAM
Details
2015-2016 Spring
1
HANDE MUTLU ÖZTÜRK
Details
2015-2016 Spring
2
HANDE MUTLU ÖZTÜRK
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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
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
50
Final Exam
Midterm Exam
30
Midterm Exam
Homework
20
Homework
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes