Language of Instruction |
Türkçe |
Course Type |
Required Courses |
Course Instructor(s) |
İSMAİL KONUK, 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 with the perspectives of creativity and innovation. |
Catalog Content |
Meat Composition: Structure and basic quality factors; Aged Meat; Basics of Beef, Lamb, Veal Cutting (Beef Rib, Beef Loin, Beef TBone Steak); Preparations for Cooking (Marinating, Flavor, and Tenderness); Poultry: Preparations for Cooking (Marinating, Flavor, and Tenderness); Summer Vegetables and Herbs: Picking out, Washing, Chopping; Cooking Winter Vegetables; Garnishing; Flavoring, Seasoning and Spices; Plate Portioning and Menu Planning. |