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

General course introduction information

Course Code:

GST108

Course Name:

Fundamentals of Culinary Techniques 1

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

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 :

İBRAHİM ARSLANOĞLU

Course Lecturer(s):

Öğr.Gör. HAKAN ATAKAN

Course Assistants:

Course Objective and Content

Course Objectives:

Throughout the 14 weeks of education, the student is aimed to teach the basic operation of professional kitchen appliances, general hygiene approach and kitchen language with the help of systematically provided theoretical and practical information. This course provides students with the ability to follow, practice and present properly the student's prescription.
Culinary Techniques 1 gives information about how to use basic kitchen equipment and materials in a professional sense in general. The principles of using the knife, safe working in the kitchen, general sanitation and hygiene rules, making preparations necessary for the production process, and information on what will be encountered during cooking.

Course Content:

Learns and uses basic kitchen equipment and supplies effectively.
Learn kitchen parts and organization.
Applies cooking and preparation methods at the beginner level.
Knowledge and application of blade cutting and different cutting techniques,
Produce basic meat, vegetables and fish stock and prepare main and auxiliary sauces using these stocks. He uses these stocks again to make various sacks.
See the preparation processes and usage patterns of pasta, rice, garnish, dry legumes

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Discussion of the course content and determination of homework topics, conversation about the course.
2) Presentations of the homework given at the end of the course by the students.
2 - Skills
Cognitive - Practical
1) Cutting Techniques, Seasoning Bag, Meat, Chicken Juice and Vegetable Juice Preparation, preparing the concert, showing it practically.
2) Bone Water and Fish Water Preparation, simmering, roasting, fish sauce dressing and practical representation.
3) Demi Glace, hollandez, bernaz, espagnole sauce and court boullion preparation.
4) Preparation of binders, starch slurry, beurre manie, liaison, roux, souffle and bechamel sauce.
5) General rules for the preparation of soups and practical demonstration.
6) Explanation of rice and rice types, rice applications.
7) Making of pasta dough. Practical production after transferring information about classic pasta shapes.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Distribution of the course syllabus at the beginning of the course, Explaining the content of the course to students, acquaintance Sharing the expectations, Distribution of homework topics and selection by students	Examination of the lecture notes about the knife use and cutting techniques to be carried out next week
2)	Demonstration of cutting techniques. Julyen, schifonade, rat's tooth, cone, thick julien, mirepoix Onion, pumpkin, pepper, carrot sorting and slicing application Preparing a spice bag Demonstration and presentation of meat, chicken broth and vegetable broth preparations. Cleaning and draining of water prepared using egg whites	Reading in the textbook (page 43-50); stocking, thickening agents, glazes, binding agents.
3)	Demonstration of the preparation of brown bone broth. Boning of bones, plastering with paste, baking technique Simmering, cooking technique on low heat, mirepoix Fish broth preparation and expression. Practical explanation of sauces prepared from fish broth	Reading in the textbook (page 50-87) and preparation for next week
4)	Demonstration of making Espagnole sauce. Disclosure of court boullion preparation. Other buttered sauce productions Bernaz sauce making Hors d’ouvre dip sauce preparation	Reading in the textbook (page 87-109)
5)	Identification and explanation of binders. Starch slurry, beurre manie, Demonstration of liaison and roux preparations Egg white, mereng, soufflé preliminary preparation and knowledge transfer	No data .
6)	Sorting and explaining the main sauces. Bechamel sauce, Tomato sauce Hollandez sauce Explanation of making bolognese sauce	No data
7)	Veloute sauce, Demi glace sauce, Glace de viande, Glace de volaille Showing and explaining the preparation of red wine vinegar pulp and sauces.	No data
8)	Testing the competencies of the topics covered in the 7-week process with the midterm exam. It analyzes the midterm exam questions and reports its shortcomings.	No data
9)	Identification and explanation of emulsion sauces. Bernez sauce, Buerre rouge, Mayonnaise, Sabayon, beurre blance sauce preparation and expression.	No data
10)	Identification and classification of soups. Soups from broth Soups from chicken and vegetable juices Fish broth soups, mixed shell and sea food Preparation of onion soup and consomme.	Reading in the textbook (page 109-148)
11)	Explanation of egg dishes. French style omelette, American style omelette, Scramble egg, Hard boiled eggs Ouef chimnay, Preparation and explanation of Turkish style menemen.	Reading in the textbook ( page 148-163)
12)	Practical explanation of rice and rice. Risotto milanese Paella valanciana, Turkish pilaf with butter Curtain rice Preparation of Uzbek Pilaf.	Reading in the textbook ( page 163-181)
13)	Explanation of pasta, making pasta from semolina and flour, opening pasta Fettuchini with creamy pesto sauce Production of spinach ravioli Roasted eggplant tortellini Preparation and explanation of seafood spaghetti.	Preparation for presentations.
14)	Presentation of homework topics given to students at the beginning of the term Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
15)	Presentation of homework topics given to students at the beginning of the term. Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
16)	final week	No data

Sources

Course Notes / Textbooks:	Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999 Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
References:	Veri yok. No data.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	4	5	6	7	8	3	9
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	4
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	4
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	5
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	5

Learning Activity and Teaching Methods

Expression
Individual study and homework
Group study and homework
Homework
Q&A / Discussion
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 15
Midterms	1	% 25
Final	1	% 40
Kanaat Notu	1	% 10
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	64
Application	16	64
Homework Assignments	1	1
Midterms	1	1
Final	1	4
Total Workload		134