Food Preparing and Cooking Tecniques I
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Preparing and Cooking Tecniques I | GMS205 | Compulsory | Bachelor's degree | 2 | Fall | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) To be able to comprehend standard recipe preparation techniques.
2) Knows the nutritional values of foodstuffs.
3) Can cook food according to their nutritional value.
4) Applies the cooking and chopping techniques effectively.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Middle | Low | Middle | Middle | Middle | High | Middle | High | High | |
| 2 | Middle | Low | Middle | Middle | Middle | Middle | Middle | Middle | High | Middle | |
| 3 | Middle | No relation | Low | No relation | Middle | Middle | Middle | Middle | Low | High | |
| 4 | Middle | Low | Middle | Middle | High | High | Middle | Middle | Middle | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes basic culinary knowledge, food processing and storage, chopping methods, cooking methods, main and derivative sauces, techniques of preparing and using soups, meats and vegetables, cooking techniques.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required