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Cyprus International University
TR

CULINARY TECHNIQUES-I

Course
GACA105 - CULINARY TECHNIQUES-I
Department
Gastronomy and Culinary Arts - English - Undergraduate
Course Type
Course
Status
Required
Language
English
Credit
3
ECTS
6
T+P+L
3 + 0 + 0
Course Coordinator(s)
Instr. TARKAN NEVZAT
Prerequisite
-
Keywords

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)

Item Type Weight (%)
Final Practical Final 40
Project Project 30
Midterm Midterm 30
Total 100

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Week Topic
Week 1 cutting techniques (brunoise, mirepoix, caree, macedoine, julienne
Week 2 cutting techniques and stock making techniques
Week 3 beurre manie and cutting techniques from binders
Week 4 roux and cutting techniques from binders
Week 5 cutting unions, starch slurry, chicken bones
Week 6 cutting techniques, liasion
Week 7 cutting techniques, tying with egg yolk, beurre mounted
Week 8 Midterm
Week 9 cutting techniques, binding techniques and main sauces
Week 10 cutting techniques, binding techniques and main sauces
Week 11 cutting techniques, binding techniques, sauces, emulsion sauces
Week 12 cutting techniques, binding techniques, sauces, cooking techniques
Week 13 cutting techniques, binding techniques, sauces, cooking techniques
Week 14 cutting techniques, binding techniques, sauces, cooking techniques
Week 15 Final

Reference Books & Course Materials

  1. 01 Proffessional Cooking 6th edition.
  2. 02 Lecturer Notes.

Learning Outcomes

  1. L01 Clarify basic kitchen knowledge. SOLO 3
  2. L02 Define meat and meat products, vegetables and fruits SOLO 2
  3. L03 Explain the properties of food groups. SOLO 3
  4. L04 Distinguish cutting techniques. SOLO 4
  5. L05 Will be able to explain the differences between sauces and soups, vegetables and fruits. SOLO 4
  6. L06 Will be able to distinguish cooking techniques. SOLO 4
  7. L07 Apply binding techniques able to achieve sauce and soup. SOLO 5
  8. L08 Use legumes and cereals to create auxiliary dishes. SOLO 5
  9. L09 Kesim tekniklerini ayırt edebilecektir. 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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
  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

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 5 3 3 0 0 0 0 0 0 0 2 0 4 0 0 1.13
L02 0 0 0 5 0 4 0 0 0 0 0 5 0 0 0 0.93
L03 5 0 0 0 0 0 0 0 0 0 0 4 0 0 0 0.6
L04 5 3 1 0 5 0 0 0 0 0 0 0 0 0 0 0.93
L05 5 3 3 0 0 5 0 0 0 0 0 0 0 0 0 1.07
L06 5 1 0 0 5 0 0 0 0 0 0 0 0 0 0 0.73
L07 3 3 1 4 5 0 0 0 0 0 0 5 0 0 0 1.4
L08 1 1 1 0 0 5 0 0 4 0 0 0 0 0 0 0.8
L09 5 1 2 0 5 0 0 1 5 0 0 0 0 0 0 1.27