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:

GMS201

Course Name:

Sauces, Stocks and Soups

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

GMS106 - Klasik Mutfak Teknik ve Becerileri

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. FRANCK GERARD BRUWIER

Course Assistants:

Course Objective and Content

Course Objectives:	Teaching the basic sauces, stocks and soups and their usage areas in the field of gastronomy
Course Content:	Basic sauces used in gastronomy, stocks and soups, the use of sauces in different dishes, sauce, stock and soups applications

Learning Outcomes

The students who have succeeded in this course;
1) Knows and applies various cooking methods.
2) Can prepare basic sauces.
3) Can prepare various sauces.
4) Can prepare traditional and special soups.

Course Flow Plan

Week	Subject	Related Preparation
1)	White stok, Brown stok, Fish stok, Veloute Sos
2)	Espagnole Sos, Sos Chasseur, Sos Duxelle, Sos Poivrade
3)	Mayonez, Kokteyl sos, Tartare sos, Yeşil sos - Vincent sos
4)	Hollandez Sos, Paloise sos, Maltaise Sos, Choron Sos, Bearnaise Sos
5)	Mornay Sos, Nantua Sos, Soubise Sos
6)	Tavuk Jus, Et Jus, Kuzu Jus
7)	Bigarade soslu ördek, Patates Püresi, Portakal Segment
8)	MIDTERM EXAM
9)	Cerises sos, Kereviz Püresi
10)	Beef Burgundy sos Bourguignonne ile, Demi Glace Sos Dana Bonfile ile, Gratin Dauphinoise
11)	Et konsome brunoise, Potage Parmentier, Potage Juliene Darblay
12)	Cream Agnes Sorel, Cream Dieppoise, Cream Joinville
12)	Cream Agnes Sorel, Cream Dieppoise, Cream Joinville
13)	Bisque, Midye ve safran bisque, Bouillabaisse
14)	Gaspacho, Vichyssoise

Sources

Course Notes / Textbooks:	Ders notları
References:	Approach Using Traditional Techniques and No-Waste Methods. Gisslen, W. (2010). Professional Cooking. (7th Ed). New Jersey: John Wiley & Sons, Inc. Mamane, R. (2017). Mastering Stocks and Broths: A Comprehensive Culinary Stocks, Sauces & Garnishes (Escoffier Kitchen Handbooks). The Culinary Institute of America (2006). The Professional Chef. (8th ed.)

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this 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.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
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.	3
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.	2
18)	Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this 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
Application	1	20			20
Midterms	1	20			20
Final	1	40			40
Total Workload					80