| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
ÖĞR. GÖR. ESRA ZIVALI BİLGİN |
| Mode of Delivery |
This course is delivered face-to-face only. |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
There is no different recommended course for this course. |
| Recommended Reading List |
Bode, W.K.H. & Leto, M.J. (1984). Classical Food Preparation and Presentation. London: Batsford Academic and Educational.Dornenburg, Andrew; Page, Karen (1996): Culinary Artistry: New York, NY: John Wiley &Eryılmaz, Leman C. Yemek Pişirme. Remzi KitabeviForrest, Beth, Zhen, Willa ve Costura, Maureen. (2015). Introduction to Gastronomy. University Readers.Güldemir, Osman ve Akarçay, Erhan. (1-3 Aralık 2016). Koca Ustadan Issız Adama Aşçılık Mesleğinin Değişimi. VIII Ulusal Sosyoloji Kongresi. ODTÜ, Ankara.Gürman, Ülker. Yemek Pişirme Teknikleri ve Uygulaması. MEB Yayınları.Halıcı, Nevin. Türk Mutfağı, Oğlak Yayıncılık.Larousse Gastronomique. Oğlak Yayınları.Mutfak Sırları-Dünya Mutfaklarından Tecrübeler-Doğru Araç Gereç Seçimi-Tarifler, Chuck Williams (Editör), NTV Yayınları.Page, E. & Kingsford, P.(1971). The Master Chefs. London: Edward Arnold.Pişirme Yöntemleri ve Teknikleri I-II, Ayhan Gökdemir, Detay Yayıncılık. Pişirme Yöntemleri, Nevzat Eraslan, Detay Yayıncılık.Symons, M. (2001). A History of Cooks and Cooking. Devon: Prospect Books. The Professional Chef 9e, Culinary Institute of America (CIA), John Wiley & Sons. Inc.Usta, Necip. Türk Mutfak Sanatı, Remzi Kitabevi, İstanbul.Yemek Pişirme - Teknikleri. Leman Cılızoğlu Eryılmaz. Remzi Kitabevi.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 & WalesBaysal, Ayşe. Beslenme Kültürümüz. Ankara: Kültür ve Turizm Bakanlığı Yayınları.Baysal, Ayşe. Beslenme. Ankara: Hatiboğlu Basım ve Yayım. |
| Assessment methods and criteria |
1 Midterm Exam (30), 1 Homework (30), 1 Final (40)Mid-term and Final exams are 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 theoretical part of Basic Kitchen Techniques. |
| Work Placement |
Within the scope of this course, basic theoretical information about culinary studies is given to students. |
| Catalog Content |
General Introduction of the Kitchen and Techniques Used in the Kitchen, Kitchen tools and materials, Kitchen Rules, Dress, Dress, Communication Individual and Organizational Features Must Have, Mice en place (Preparation) in the Kitchen, Basic Knife Cutting Techniques, Cooking Methods and Techniques, Broths and Stocks, Vegetables and Fruits, Meat, Poultry and Seafood, Legumes and Cereals, Egg and Potato Garnishes, Basic Dough Types, Basics of Kitchen Service |
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