Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS106

Course Name:

Classical Kitchen Techniques and Skills

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. FRANCK GERARD BRUWIER

Course Lecturer(s):

Öğr. Gör. ESRA KIRAÇ
Öğr. Gör. FRANCK GERARD BRUWIER

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, security in knife usage, international fenestration patterns, and basic knowledge of classic cooking techniques, main and derivatives of sauces used in the kitchen.

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)	Meeting, orientation (description of the course, studies planned throughout the year and general rules to be followed) Professionalism in the profession, related terminology and basic cutting techniques (what is professionalism? types of knives, anatomy of the chef's knife and safe knife use)
2)	Brunoise, macedoine, mirepoix, julienne, jardiniere, paysanne, chopping onions, slicing garlic, bouquet garni, citrus segmentation, tourne mushrooms, cocotte potatoes, chateau potatoes
3)	Glazed vegetables, mayonnaise and derivatives
4)	Eggs
5)	Red meat
6)	Pasta
7)	Stocks
8)	MIDTERM EXAM
9)	Soups
10)	Cold and hot starters & classic vegetable preparations
11)	Basic sauces
12)	Poultry-I
13)	Poultry-II
14)	Fish

Sources

Course Notes / Textbooks:

Çeşitli kaynaklardan derlenmiş ders kitapları kullanılacaktır.

References:

Chef, 2011. John Wiley & Sons, New Jersey
Chefs, Abrams & Chronicle Books, 1st edition, London
Cracknell, H. & Kaufmann, R. J., 1999. Practical Professional Cookery, Cengage Learning, Boston.
Cracknell, H. & Kaufmann, R. J., 2011, Escoffier (Le Guide Culinaire), John Wiley & Sons, New Jersey.
Donald, J., 2018. Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great
Institut Paul Bocuse Gastronomique: 2016. The definitive step-by-step guide to culinary excellence, Hamlyn, London.
The Culinary Institute of America (CIA) The Professional
Sebess, M., 2017. Professional Cooking Techniques Master Chef: Mausi Sebess.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	2
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	2
17)	Prepares meals of Turkish and different country cuisines.	3
18)	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	1	% 40
Midterms	1	% 20
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
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
Laboratory	56	1			56
Application	14	1			14
Study Hours Out of Class	14	1			14
Midterms	1	14			14
Final	1	14			14
Total Workload					126