Food Preparing and Cooking Tecniques II
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 II | GMS206 | Compulsory | Bachelor's degree | 2 | Spring | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Assistant Prof. Dr. Nihan AKDEMİR
Learning Outcomes of the Course Unit
1) Learns the basics about being a chef.
2) Improves skills with the use of kitchen tools and equipments.
3) Recognizes the basics of cooking methods.
4) Learns in detail the applications of hot and cold meals and their presentation.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | High | Low | Low | Middle | Middle | Middle | Middle | High | Middle | High | |
| 2 | High | Low | Low | High | Middle | Middle | High | High | Middle | High | |
| 3 | High | Low | Low | High | Middle | High | High | High | High | High | |
| 4 | High | Low | Low | High | Middle | High | Middle | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course aims to teach the preparation of foods, selection of appropriate cooking techniques and cooking of foods, with an emphasis on effective use of prescriptions in terms of timing.
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