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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Open Education Faculty
  2. Culinary Arts
  3. Course Structure Diagram with Credits
  4. Basic Cooking Techniques
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 10/11/2025

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
AŞÇ205U - Basic Cooking Techniques I. SEMESTER 0 +0 6.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) LECTURER DR. EMRAH YILDIZ
Mode of Delivery Distance Education
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There are no prerequisites and co-requisites for this course.
Recommended Resources Zencir, E. (2016). Temel Mutfak Teknikleri. Eskişehir: Anadolu Üniversitesi Yayınları
Work Placement There is no work placement or application for this course.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Basic Culinary Information
Week - 2 Chopping and Cooking Methods
Week - 3 Nutrient Processing and Storage Methods
Week - 4 Sauces
Week - 5 Soups
Week - 6 Meat and Meat Products
Week - 7 Midterm Exam
Week - 8 Vegetables
Week - 9 Fruits
Week - 10 Snacks
Week - 11 Garnets
Week - 12 Dry Legumes and Cereals
Week - 13 Bread and Bakery Products
Week - 14 Final Exam

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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