TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS102 |
| Name | Basic Culinary Knowledge |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Sema Nur TECİMEN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
This course consists of a comprehensive theoretical and practical training process, starting from professional kitchen hierarchy, occupational safety, and basic knife skills, and covering stocks, basic sauces, soups, dry-heat and water-based cooking methods, processing techniques for red meat, poultry, and seafood, as well as applications of starchy products, fresh pasta, and basic yeast doughs.
Course Content
This course consists of a comprehensive theoretical and practical training process, starting from professional kitchen hierarchy, occupational safety, and basic knife skills, and covering stocks, basic sauces, soups, dry-heat and water-based cooking methods, processing techniques for red meat, poultry, and seafood, as well as applications of starchy products, fresh pasta, and basic yeast doughs.
Course Precondition
There are no prerequisites for this course.
Resources
1)The Professional Chef – The Culinary Institute of America 2)Professional Cooking – Wayne Gisslen 3)Uygulamalı Temel Mutfak Teknikleri – Komisyon / Akademik Yayınlar
Notes
Le Guide Culinaire – Auguste Escoffier
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the professional kitchen hierarchy, work discipline, and occupational safety principles, and uses industrial kitchen equipment in accordance with their intended purpose and HACCP standards. |
| LO02 | Applies basic knife skills and standard vegetable cutting techniques in accordance with international gastronomy terminology. |
| LO03 | Comprehends the preparation stages of basic stocks, thickening agents, and basic and derivative sauces. |
| LO04 | Differentiates the principles of cooking techniques and applies these techniques according to the correct standards. |
| LO05 | Carries out production by adhering to professional preparation and time management rules. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | 5 |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 5 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 5 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | 4 |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | 5 |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the professional kitchen, occupational safety, and hygiene. | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 2 | Knife anatomy, cutting techniques | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 3 | Basic stocks (fonds) | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 4 | Basic sauces | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 5 | Derivative sauces | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 6 | Thickening agents | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 7 | Soups | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Dry heat cooking techniques | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 10 | Water-based cooking techniques | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 11 | Poultry processing and cooking | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 12 | Red meat processing and cooking | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 13 | Seafood processing and cooking | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 14 | Starches, grains, and pastas | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 15 | Basic doughs | Review of lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 16 | Term Exams | Ölçme Yöntemleri: Performans Değerlendirmesi |
|
| 17 | Term Exams | Ölçme Yöntemleri: Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 7 | 98 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 3 | 3 |
| Final Exam | 1 | 3 | 3 |
| Total Workload (Hour) | 146 | ||
| Total Workload / 25 (h) | 5,84 | ||
| ECTS | 6 ECTS | ||