Language of Instruction |
Türkçe |
Course Type |
Required Courses |
Course Instructor(s) |
ÖĞR. GÖR. ESRA ZIVALI BİLGİN |
Mode of Delivery |
This course is taught through face-to-face teaching and practice. |
Prerequisites |
Students who take this course should have basic Nutrition and Hygiene knowledge. |
Courses Recomended |
It is suggested for students to take Basic Nutrition and Hygiene and Sanitation courses. |
Recommended Reading List |
Temel Mutfak Teknikleri. (2016). Anadolu Üniversitesi Açıköğretim Yayınları.Halıcı, Nevin. (2013). Açıklamalı Yemek ve Mutfak Terimleri Sözlüğü, İstanbul: Oğlak Yayıncılık: 140.Robuchon, J. (2005). Larousse Gastronomique. Paris, İstanbul: Oğlak YayınlarıSinclair, C. (2005). Dictionary of Food International Food and Cooking Terms from A to Z. (2th Edition), London: A & C Black PublishersThe Culinary Institute of America. Techniques of Healthy Cooking. (4th Edition). America: Johnson & Wales |
Assessment methods and criteria |
1 Midterm Exam (30), 1 Homework (30), 1 Final (40)Midterm Exam is conducted with multiple choice, gap-filling and matching questions.Within the scope of the homework, an evaluation is made in line with the report prepared by the student for the Basic Kitchen practice.In the final, a semester course evaluation about culinary studies is made. |
Work Placement |
Various applications are made in line with the basics of kitchen techniques. |
Catalog Content |
Introduction to Basic Culinary Techniques, Kitchen Tools and Equipment, Basic Knife Cutting Techniques, Cooking Methods and Techniques, Broths and Stocks, Vegetables and Fruits, Meat, Poultry and Seafood, Legumes and Cereals, Eggs and Garnishes, Potato Garnishes, Basic Dough Types, Basic Kitchen Service. |