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  • English
Course Code: 
CULA 142
Course Period: 
Spring
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
8
Prerequisite Courses: 
Course Language: 
İngilizce
Course Objectives: 
Students learn the proper use of foodservice equipment, weighing and measuring of wet and dry food ingredients. Understand the theory and practice of basic cooking techniques. Develop basic knife skills.
Course Content: 

The use of primary foodservice equipment, basic knife skills, culinary terminology, basic cooking methods, weighing and measuring, and applying kitchen sanitation and safety. 

Vertical Tabs

Course Flow

COURSE CONTENT
Week Topics  
1 Introductions,
  • Class Objectives
  • Course outline
  • Kitchen Equipment and Utensils
  • Kitchen vocabulary
  • What is mise en place?
 
2
  • Know your ingredients
  • Introduction to emulsions mayonnaise making
 
3
  • Recipe reading
  • What is mise en place?
  • Types of knifes
  • DEMO: Introduction to basic knife safety and knife skills
 
4
  • Research techniques
  • Basic cutting techniques: Chopping
Assist.Prof.Dr. Arzu Durukan
5
  • Professionalism
  • Basic cutting techniques: Large, medium, and small dicing, Brunoise, Fine brunoise
 
6
  • Professionalism- Food and marketing
  • Basic cutting techniques: Rondelle: round cuts, varied diameter or thickness.
 
7
  • Professionalism- Food and culture
  • Basic cutting techniques: Paysanne
 
8
  • MID-TERM
 
9
  • Professionalism- Food in media

Basic cutting techniques: Batonnet, Julienne, Fine Julienne

 
10
  • Professionalism- Kitchen design
  • Basic cutting techniques: Tournéing potatoes and other root vegetables.
 
11
  • Professionalism- Menu definition
  • Types of stocks and sauces
 
12
  • Professionalism- Science in the kitchen
  • Types of stocks, sauces, and soups
 
13
  • Professionalism- Science in the kitchen
  • DEMO: Types of meats and meat preparation
 
14
  • Professionalism- Science in the kitchen
  • Vegetables and vegetable cooking techniques
 
15
  • Professionalism- Science in the kitchen
  • Eggs and egg products
 

 

Recommended Sources

Textbook  
  1. Cracknell H.L and Kaufmann R.J. 1999. Practical Professional Cookery. 3rd ed. Cengage Learning.
  2. Gisslen, W. 2007. The Professional Chef. 8th ed. John Wiley and Sons, USA.
  3. Ozilgen, S. 2014. Cooking as a Chemical Reaction. CRC Press, USA.
Additional Resources  

 

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Quizzes 1 10
Laboratory work   20
Attendance and participation   5
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100