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

General course introduction information

Course Code:

GST411

Course Name:

French Cusine and Techniques

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

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 :

Öğr.Gör. SEBAHAT ELIF TAPAN

Course Lecturer(s):

Öğr.Gör. SEBAHAT ELIF TAPAN

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to provide the basic functioning, general hygiene approach and kitchen language teaching of the professional kitchen applications with the help of the theoretical and practical information provided systematically during the 14 weeks of education. This course gives the ability to follow properly the prescriptions given to the students.

Course Content:

Course Outline, Discussion of course content and determination of homework issues
• The historical development of the French cuisine and its effects on the modern gastronomic world
• Basic French inventories, preparation of stocks, properties and usage places, aspics, preparations and application
• French Meatballs and binding agents and binding agents
• warm beginnings of the French cuisine; , Tartlar
Cold beginnings of the French kitchen; Salads, Salmon, Seafood
• Terrin and its varieties; Vegetables / Vegetables, Seafood, Meat / Poultry
• Introduction, preparation and cooking of French garnishes
• Main courses; Fish dishes from different regions
• Varieties from French Sweets
• Southern France Menu
• Presentations

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Historical development of French cuisine and its effects on today's gastronomic world Hierarchical structure of the kitchen, discussion of materials- equipment & tools.
2 - Skills
Cognitive - Practical
1) Basic French stocks, Preparation of inventories, properties and usage areas, Aspics, preliminary preparations and application White Fond Brown Meat Stock Poultry Stock Aspic Hot and Cold Sauces
2) Soups of French Cuisine and binding agents and binding agents Viennese Consume Farmhouse Soup French Onion Soup Lobster bisque Argenteuil cream Cherry soup
3) Tarts Millefeuille pulp Bresse dough Tomato confit
4) Introducing, preparing and cooking ways of French garnishes Potato garnish Vegetable garnish
5) Terrin and its types; Vegetable / Vegetarian, Seafood, Meat / Chicken Stuffed Chicken Hunting Animal Terrine Beef Pate Terrine's Croute Conch Terrine Terrine de Saumon Salmon Terrine
6) Variations from French Desserts Cognac and Peach Flambee Profiteroles with caramel sauce Lemon Souffle Creme Brullée
3 - Competences
Communication and Social Competence
1) Presentation of research topics
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Distribution of the course syllabus • Transferring the course content to the students • Introduction of French Kitchen terms and kitchen jargon • Introduction of equipment and tools. • Determination of homework topics	Check out the Lecture Syllabus
2)	• The historical development of French cuisine and its effects on today's gastronomic world	Research on French Cuisine Periods and Famous French Chef.
3)	• The pies • Millefeuille Pate • Bresse pasta • Tomato confit	Review from the course book 121-134
4)	• White background • Estouffade • Poultry ice cream • Aspic ordiniere • Hot & cold Sauces	Review from the course book page 43-47
5)	• Viennese consumption • Farmhouse Soup • French Onion Soup • Lobster bisque • Argenteuil cream • Cherry soup	Review from the course book page 112-132
6)	• Salads, Salmon, Seafood	Review from the course book 522-526
7)	• Galantine de Caneton • Wild Animal terrine • Veal Times Pate • Terrine in Crust • Salmon terrine	No data
8)	• To test the competencies of the topics covered in the 7-week process with the midterm exam. • Resolves midterm exam questions and reports their shortcomings.	No data
9)	• Potato garnishes • Garnished with vegetables	Review from the course book page 596-603
10)	• Main dishes; Buyabeyz - Fish dishes from different regions	No data
11)	• Cheese flambée au Cognac • Profiterol au Caramel sauce • Soufflée au Citron • Creme Brullée	No data
12)	• Quenelles Daurade Poché • Supplement de Saumon • Suzette crêpes	No data
13)	• Presentation of research topics	No data
14)	• Presentation of research topics	No data
15)	• Presentation of research topics	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	Europe’s Master Chefs, Le Meilleurs des Chefs The Professional Chef, KONEMAN. Publisher: Wiley Press USA 2000, Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5 Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
References:	Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	4	5	6	7	3	8
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.	3
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
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

Individual study and homework
Lesson
Group study and homework
Homework
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
Individual Project
Group project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	64
Application	15	60
Quizzes	1	0
Midterms	1	1
Final	1	4
Total Workload		129