Language of Instruction |
Türkçe |
Course Type |
Required Courses |
Course Instructor(s) |
ÖĞR. GÖR. ŞEYDA YAYLA |
Mode of Delivery |
This course is conducted only in the form of face to face teaching. |
Prerequisites |
There is no prerequisite or co-requisite for this course. |
Courses Recomended |
GMS201 Basic Cooking Techniques I and GMS202 Basic Cooking Techniques IIcourses are recomended to take for the students who are taken/will be taken this course. |
Recommended Reading List |
Halıcı, Nevin. Siniden Tepsiye Klasik Türk Mutfağı, Numune Matbaacılık Ltd. Şti. İstanbul.Oğuz, Burhan.Türkiye Halkının Kültür Kökenleri 1, Beslenme Teknikleri, İstanbul Matbaası, İstanbul.Baysal, Ayşe. Beslenme Kültürümüz, Kültür Bakanlığı: 1230, Kültür Eserleri Dizisi: 157, Ankara.Ögel, Bahattin. Türk Kültür Tarihine Giriş IV. “Türklerde Yemek ve Beslenme Kültürü”, Kültür Bakanlı Yayınları, Ankara.Belge, Murat. Tarih Boyunca Yemek Kültürü. İletişim Yayınları, İstanbul. |
Assessment methods and criteria |
Midterm Exam 30%Practice 30%Final 40%In the exams, there are multiple choice, gap filling, matching, and open-ended questions.In practice, evaluation is done with the perspective of creativity. |
Work Placement |
In this course, students practice a variety of applications. |
Catalog Content |
Winter Vegetables (Leeks, Onion, Carrots, Broccoli, Cauliflower, Cabbage, Celery): Mise en Place: Picking out, Washing, Chopping; Winter Vegetable Cooking; Garnishing; Fish and Shellfish: Dressing and Filleting, Cutting; Coking Fish and Shellfish: Grilling, Broiling, Moist-heating, Cooking methods; Soups; Desserts; Artistic Plate Presentation. |