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Course Code: 
CULA 221
Course Period: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
8
Course Language: 
İngilizce
Course Objectives: 
The aim of this course is to learn the use and making of stocks, sauces and soups. Introduce basic meat, fruits and vegetable cooking methods and techniques.
Course Content: 

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
  1. CIA. 2011. The Professional Chef 9th edition. John Wiley & Sons, Canada
  2. Labensky S., Hause A., Martel P. 2019. On Cooking : A Textbook of Culinary Fundamentals 6th edition. Pearson, USA
  3. Gisslen W. 2019. Professional Cooking 9th edition. John Wiley & Sons, Canada
  4. Institut Paul Bocuse Gastronomique. 2016. The Definitive Step-by-step Guide to Culinary Excellence. Hamlyn, UK.
  5.  
 
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

 

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