CULINARY TECHNIQUES-I

Course Description

Within the scope of the course, the student learns many cutting techniques and measures such as rondell, peysanne, brunoise, macedoine, julienne created at world standards. In stock varieties, it is ensured that the content and technical information of meat, fish, vegetables and chicken stocks are mastered. It is aimed for the students to learn why and how the spices such as sachet d'epices and bouquet garni are used as aroma and flavoring agents. It is aimed to convey the appropriate equipment and tools, binder products and emulsifiers used in sauce and soup making, and correct usage technical information. The stages of making the main sauces and their derivatives are transferred to the student.

CULINARY TECHNIQUES-I

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -
8. 08 -

Course Syllabus

Reference Books & Course Materials

1. 01 Öğretim Görevlisinin notları

Learning Outcomes

1. L01 This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, sharp , safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry. Combining classic techniques with acontemporary approach, you’ll get hands-on practical experience in each and every class. Learn to cook by expanding your knowledge, honing new techniques, perfecting your timing and developing and refining your sense of taste - all in our professional kitchens. SOLO 3
2. L02 Will be able to clarify basic kitchen knowledge. SOLO 3
3. L03 Define meat and meat products, vegetables and fruits SOLO 3
4. L04 Explain the properties of food groups. SOLO 3
5. L05 Will be able to explain the differences between sauces and soups, vegetables and fruits. SOLO 3
6. L06 Will be able to apply binding techniques and obtain sauce and soup. SOLO 4
7. L07 Will be able to analyze cooking techniques. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix