The fundamentals of stock making and specific stock making techniques. The fundamentals of making clear and thick soups. Fundamentals of meat, vegetable and fruit preparation and cooking methods.
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
|
Read and understand the recipe
|
5,7,12 | 1,2,3,4 | A,B,C |
| Choose the correct ingredient ,correct tools and utensils according to the recipe, measure and use. | 5,7,12,16 | 1,2,3,4 | A,B,C |
| Work according to the time allowed for phases of preparation cooking | 5,7,12,16 | 1,2,3,4 | A,B,C |
| Copy all the necessary information in the laboratory book | 5,7,12,16 | 1,2,3,4 | A,B,C |
| Choose the correct cooking method according to the cuts of meat, fish or chicken. | 5,7,12,16 | 1,2,3,4 | A,B,C |
Course Flow
| Week | Topics | Study Materials |
| 1 | Lecture: Soups - Consommé, Clear Soups, Cream soups, Puree Soups |
CIA. The Professional Chef, 2011, p: 301-361
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 255-291
Wayne Gisslen. Professional Cooking, 2019 -, p: 731 - 817 |
| 2 |
Lecture: Breakfast Cookery and Eggs
|
CIA. The Professional Chef, 2011, p: 847-879
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 551-585
Wayne Gisslen. Professional Cooking, 2019 -, p: 2071 - 2139 |
| 3 |
Lecture: Vegetable & Fruit Cookery
|
CIA. The Professional Chef, 2011, p: 647-713
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 585-653
Wayne Gisslen. Professional Cooking, 2019 -, p: 947 - 1020
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:416-490
|
| 4 |
Lecture: Starches and Grains
|
CIA. The Professional Chef, 2011, p: 713-807
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 653-705
Wayne Gisslen. Professional Cooking, 2019 -, p: 1078 - 1197
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:370-416
|
| 5 |
Lecture: Starches and Grains
|
CIA. The Professional Chef, 2011, p: 713-807
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 653-705
Wayne Gisslen. Professional Cooking, 2019 -, p: 1078 - 1197
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:370-416
|
| 6 | Lecture: Pasta & Dumpling |
CIA. The Professional Chef, 2011, p: 713-807
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 653-705
Wayne Gisslen. Professional Cooking, 2019 -, p: 1078 - 1197
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:370-416
|
| 7 |
Lecture: Meats, Poultry, Fish – Roasting & Baking
|
CIA. The Professional Chef, 2011, p: 423-487
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 291- 551
Wayne Gisslen. Professional Cooking, 2019 -, p: 1197 - 1327
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:134-268, 298-370
|
| 8 | Midterm | |
| 9 |
Lecture: Meats, Poultry, Fish - Sautéing, & Pan-Frying
|
CIA. The Professional Chef, 2011, p: 487-531
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 291- 551
Wayne Gisslen. Professional Cooking, 2019 -, p: 93 - 109
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:134-268, 298-370
|
| 10 |
Lecture: Meats, Poultry, Fish – Stir Fry & Deep fry
|
CIA. The Professional Chef, 2011, p: 487-531
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 291- 551
Wayne Gisslen. Professional Cooking, 2019 -, p: 93 - 109
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:134-268, 298-370 |
| 11 |
Lecture: Meats, Poultry, Fish – Steaming & Submersion Cooking |
CIA. The Professional Chef, 2011, p: 531-571
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 291- 551
Wayne Gisslen. Professional Cooking, 2019 -, p: 93 - 109
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:134-268, 298-370
|
| 12 | Lecture: Meats, Poultry, Fish - Stewing, Braising |
CIA. The Professional Chef, 2011, p: 571 - 617
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 291- 551
Wayne Gisslen. Professional Cooking, 2019 -, p: 93 - 109
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:134-268, 298-370 |
| 13 |
Lecture: Meats, Poultry, Fish - Grilling & Broiling |
CIA. The Professional Chef, 2011, p: 423-487
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 291- 551
Wayne Gisslen. Professional Cooking, 2019 -, p: 93 - 109
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p:134-268, 298-370
|
| 14 |
Lecture: Offal
|
CIA. The Professional Chef, 2011, p: 4-12
Sarah R. Labensky & Alan M. Hause & Priscilla A. Martel. On Cooking : A Textbook of Culinary Fundamentals, 2019, p: 773-809
Wayne Gisslen. Professional Cooking, 2019 -, p: 93 - 109
Institut Paul Bocuse Gastronomique. The Definitive Step-by-step Guide to Culinary Excellence, 2016, p: 268-286
|
Recommended Sources
| RECOMMENDED SOURCES | |
|
|
| Cracknell H.L and R.J Practical Professional Cookery Kaufmann) 3 th edition (ISBN 1-86152-873-6) | |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid-terms | 1 | 65 |
| Quizzes | ||
| Practice ,teamwork, attitude | 20 | |
| Assignment ,attendance | 15 | |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Students study food in the context of food history, geography, culture and nutritional sciences. | |||||
| 2 | Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | |||||
| 3 | Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues. | |||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | |||||
| 5 | Students know and apply the international standards of food hygiene and safety. | X | ||||
| 6 | Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context. | |||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them. | X | ||||
| 8 | They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. | |||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | |||||
| 10 | Students know the national and international regulations, professional standards and professional ethics around food and they apply them. | |||||
| 11 | Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. | |||||
| 12 | They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | X | ||||
| 13 | Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them. | |||||
| 14 | Students understand and manage food-related events. | |||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy. | |||||
| 16 | Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. | X | ||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 16x Total course hours) | 14 | 6 | 84 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 4 | 56 |
| Mid-terms | 1 | 6 | 6 |
| Assignments | 1 | 28 | 28 |
| Final examination | 1 | 6 | 6 |
| Total Work Load | 180 | ||
| Total Work Load / 30 (hours) | 6 | ||
| ECTS Credit of the Course | 8 | ||