| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
|
| 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 |
Food and Beverage Industry; Kitchen Organization and Job Descriptions; Equipment Used in the Kitchen; Tools and Equipment Used in the Kitchen; Pots and Pans Used in the Kitchen; Measuring Tools Used in the Kitchen; Knives and Hand Tools Used in the Kitchen; Preparation in the Kitchen; Cooking Equipment Used in the Kitchen; Processing of Materials Used in the Kitchen; Preservation and Storage Equipment. |
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