Information Of Programmes

FACULTY OF TOURISM / GM203 - GASTRONOMY AND CULINARY ARTS

Code: GM203

Course Title: KITCHEN PRACTICES I

Theoretical+Practice: 2+1

ECTS: 4

Year/Semester of Study

2 / Fall Semester

Level of Course

1st Cycle Degree Programme

Type of Course

Compulsory

Department

GASTRONOMY AND CULINARY ARTS

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

DURMUŞ ALİ AYDEMİR (durmusaliaydemir@nevsehir.edu.tr)

Name of Lecturer(s)

DURMUŞ ALİ AYDEMİR,

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

Practical teaching of kitchen tools, cutting techniques and general cooking methods.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Recognize the tools and equipments used in the kitchen.	PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts.	Laboratory Exam
LO-2	Know and practice cutting techniques for vegetables, fruits, meat, poultry, fish and shellfish.	PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts.	Laboratory Exam
LO-3	Know and practice various cooking methods.	PO-6 Identify and practice a variety of culinary cooking methods.	Laboratory Exam
LO-4	Know and apply the concepts, principles and theories in the field of gastronomy and culinary arts	PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts.	Laboratory Exam
LO-5	Recognizes, uses and maintains the physical environment, tools and technologies related to the field.	PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts.	Laboratory Exam
LO-6	Knows and applies various cooking methods.	PO-6 Identify and practice a variety of culinary cooking methods.	Laboratory Exam
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Kitchen tools and equipments; cutting techniques for vegetables, fruits, meat, poultry, fish and shellfish; hand tools for measuring, mixing and baking; applied cooking methods.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Inradaction to the kitchen and the rules to be followed in the kitchen	Lecturing
2	Inradaction to the kitchen and the rules to be followed in the kitchen	Lecturing
3	Cooking Fonds and Soups	Practice
4	Cutting techniques for vegetables and fruits	Practice
5	Cutting techniques for meat and poultry	Practice
6	Cutting techniques for fish and shellfish	Practice
7	Hand tools for measuring, mixing and baking	Practice
8	mid-term exam
9	Applied cooking methods: Blanching	Practice
10	Applied cooking methods: Boling, simmering and poaching	Practice
11	Applied cooking methods: Broiling and grilling	Practice
12	Applied cooking methods: Steaming	Practice
13	Applied cooking methods: Frying, deep fat frying, shallow fat frying	Practice
14	Applied cooking methods: Sauteing	Practice
15	Applied cooking methods: Roasting and baking	Practice
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	The Culinary Institute of America (2007). In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. New Jersey: John Wiley & Sons, Inc.
2	The Culinary Institute of America (2006). The Professional Chef. (8th ed.), New Jersey: John Wiley & Sons, Inc.
3	Şahingöz Akar, S., Süren T. (2020). Mutfak Uygulamaları, Detay Yayıncılık.
Required Course instruments and materials
Laboratory materials and textbooks

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	8	1	40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam	16	1	60

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	3	14	42
Outside Class
a) Reading			0
b) Search in internet/Library	3	12	36
c) Performance Project			0
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project			0
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	3	4	12
mid-term exam	1	1	1
Own study for final exam	4	7	28
final exam	1	1	1
			0
			0
Total work load;			120