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Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
---|---|---|---|---|---|---|
Kitchen Practices I | GMS301 | Compulsory | Bachelor's degree | 3 | Fall | 4 |
Assistant Prof. Dr. Alican AKÇİÇEK
1) Understands product application requirements with all tools and materials in the kitchen.
2) It provides preparation for pre-preparation and pre-cooking processes in line with standard recipes.
3) Gets first aid ability for the viable kitchen accidents.
4) Takes precautions for food safety
Program Competencies | |||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
Learning Outcomes | |||||||||||
1 | No relation | High | Middle | Middle | High | High | Middle | High | Middle | High | |
2 | High | Middle | Low | Middle | Middle | High | High | Middle | Middle | High | |
3 | Middle | Middle | High | Middle | Low | Middle | Middle | Low | Middle | High | |
4 | Middle | High | High | Middle | Low | High | Middle | High | Middle | High |
Face to Face
None
Not Required
This course aims to teach the use of kitchen materials in practice and gain the practice of preparing food products that comply with the rules of healthy nutrition and hygiene.
Contribution of Midterm Examination to Course Grade |
30% |
---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Turkish
Not Required