Kitchen Practices 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 |
|---|---|---|---|---|---|---|
| Kitchen Practices II | GMS302 | Compulsory | Bachelor's degree | 3 | Spring | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) It provides preparation for pre-preparation and pre-cooking processes in line with standard recipes.
2) Takes precautions for food safety
3) Have knowledge and skills related to processing, preparation, cooking, presentation and storage of foods.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Middle | High | Low | High | High | Middle | High | High | Middle | |
| 2 | Middle | Middle | High | High | Low | Middle | High | Middle | Middle | High | |
| 3 | Middle | Middle | High | Middle | High | Middle | High | Middle | Low | Middle | |
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 use of kitchen materials in practice and gain the practice of preparing food products that comply with the rules of healthy nutrition and hygiene.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required