Kitchen Practices III
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 III | GMS401 | Compulsory | Bachelor's degree | 4 | Fall | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Understands and creates menus by considering art, design and managerial principles
2) Recognizes safety and hygiene in the kitchen environment
3) Understands how managerial constraints can influence the menu and the personnel.
4) Demonstrates the A la Carte service system in a practical environment.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Middle | High | Middle | Low | High | Middle | Low | High | Middle | |
| 2 | Middle | Middle | High | Middle | High | Low | Middle | High | Middle | Middle | |
| 3 | Middle | High | Middle | Low | Middle | High | Middle | Middle | Low | High | |
| 4 | High | Middle | High | Middle | Low | High | Middle | Middle | Low | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes the preparation of foods, selection of appropriate cooking techniques, cooking of foods and increasing the scope of current application skills with recipe development.
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