Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	This introductory course aims to know foreign terms and words used in professional kitchens, to know the food ingredients, equipment, cooking and preparation techniques, and tools used, and to provide a complete infrastructure for students to communicate effectively in the professional field.
Course Content	Basic foods, Taxonomy of foods, Commonly served foods, Restaurant types, Beverage types and classification, Basic tastes, Classification of professional kitchen equipment, Gastronorm containers, Knife, Serving utensils, Cooking tools and utensils, People in a professional kitchen, Commercial kitchen, Prep kitchen, Line kitchen, Kitchen measurement units, Dry cooking techniques, Wet and other cooking techniques, Cuttings, Beef cutting, chemical techniques, Food preparation terms, Vacuum cooking technique

The aim of the course

This introductory course aims to know foreign terms and words used in professional kitchens, to know the food ingredients, equipment, cooking and preparation techniques, and tools used, and to provide a complete infrastructure for students to communicate effectively in the professional field.

Course Content

Basic foods, Taxonomy of foods, Commonly served foods, Restaurant types, Beverage types and classification, Basic tastes, Classification of professional kitchen equipment, Gastronorm containers, Knife, Serving utensils, Cooking tools and utensils, People in a professional kitchen, Commercial kitchen, Prep kitchen, Line kitchen, Kitchen measurement units, Dry cooking techniques, Wet and other cooking techniques, Cuttings, Beef cutting, chemical techniques, Food preparation terms, Vacuum cooking technique

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Basic foods, Classification of foods (Taxonomy)
2	Commonly served foods, restaurant types, beverage types and classification
3	Basic tastes, Classification of professional kitchen equipment
4	Gastronorm containers, Knife
5	serving supplies
6	Cooking tools and kitchen utensils
7	People in a professional kitchen
8	Midterm
9	Commercial kitchen, Ready kitchen, Line kitchen, Kitchen measurement units
10	Dry cooking techniques
11	Wet and other cooking techniques
12	Cuts,Beef cuts, chemical techniques
13	Food preparation terms
14	Vacuum cooking technique

Resources

1-Necdet Koç. English forgastronomy students andprofessional chefs, Student book-I. Rdy & Venus Yayıncılık.2022
2-Necdet Koç. English forgastronomy students andprofessional chefs, Student book-II. Rdy & Venus Yayıncılık.2022

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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