Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC103

Course Name:

Cutting and Cooking Techniques

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MEHMET SARIÇİÇEK

Course Lecturer(s):

Mehmet Sarıçiçek

Course Assistants:

Course Objective and Content

Course Objectives:	Take the first step towards professionalism by learning the cutting and cooking techniques, which is the important point of culinary profession. Develop manual skills of students with applications. It is intended for students to prepare different products by learning the details and techniques about cutting vegetables and meats as well as all materials.
Course Content:	Introduction of kitchen equipment and features. Sorts of knives. Anatomy of chef’s knife. Secure knife usage. International fenestration patterns, and preparation of various dishes. Dec and main sauces used in the kitchen and General cooking techniques. Sautering, boiling, deep fry, shallow fry cooking methods.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the work that will be made within the year, prepares himself and behaves according to rules that must be followed in the kitchen.
2) Understands the relationship of the profession with professionalism, knows kitchen-related terms and the types of blade, gives information about the safe usage of the knife.
3) Knows the equipment that comprises the kitchen, gives information about the technical characteristics of cooking and prepares flavoring mixtures.
4) Knows the ways of chopping in the kitchen, prepares different products and gives an idea about production techniques.
5) Gives an idea about white meats and seafood, teaches different cooking techniques by preparing different products and prepares sauces.
6) By classifying the sauces, gives an idea about their use in the kitchen, their characteristics as well as their preparation.

Course Flow Plan

Week	Subject	Related Preparation
1)	Getting acquainted, orientation, course description, planned studies and general rules to be followed throughout the year.
2)	Professionalism in profession, related terminology and basic cutting techniques (what is professionalism, types of knives, anatomy of chef’s knife, secure knife usage.
3)	Kitchen equipment and features, basic principles and techniques of cooking, aromatic stocks.
4)	Baton, batonette, julienne cutting techniques. Boiling and Sauteing, Vegetable stock.
5)	Minestrone with baton, bayonetta, julienne and dice cutting techniques.
6)	Review of baton, bayonetta, julienne, deep fry (deep-fat frying) and mashed vegetables.
7)	Paysanne, fermiére, diamond/lozange Oblique/rondalles, chiffonade cutting techniques (deep freeze) and poached egg.
8)	Midterm
9)	Cooking (deep freezed) brown stock with the vegetables of the 7th week, mayonnaise
10)	Fine juienne, julienne, batonnet, fine brunoise, brunoise Small dice, paysanne, fermiére, diamond/lozange Shallow fry (low-fat frying) with Oblique/rondalles, chiffonade, tourné.
11)	Tomatoes concasse, Salsa sauce, clarified butter method, hollandaise sauce.
12)	Fabricating chicken, chicken stock, veloute sauce.
13)	Fish fillet, fish stock (smoked).
14)	General definition of main sauces and its derivatives, the review of course applications.

Sources

Course Notes / Textbooks:	Çeşitli kaynaklardan derlenmiş ders kitapları kullanılacaktır.
References:	Professional Cooking Wayne Gisslen

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Define / explain general concepts in culinary profession.	1	3	3	3	3	3
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.		2	2	2	2	2
3) Have knowledge about regulations, professional standards and practices in the field of culinary.		2	3	3	3	3
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.			2	2	2	2
5) Dominates the terminology of food and beverage.		3	3	3	3	3
6) Organize all kinds of organizations in the field of culinary.	1		2	2	2	2
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	2		2	2	2	2
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3		1	1	1	1
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.			3	3
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.	3
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.	1
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	2
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3
5)	Dominates the terminology of food and beverage.	3
6)	Organize all kinds of organizations in the field of culinary.	2
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	1
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	1
11)	Follow current developments in the field and profession.	2
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	1

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	14	% 30
Midterms	1	% 20
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	1			14
Application	56	1			56
Study Hours Out of Class	14	2			28
Midterms	1	14			14
Final	1	14			14
Total Workload					126