Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
GMS110 - Basic Kitchen Practices	II. SEMESTER	2 +2	6.0

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.
Place of Delivery
Used Educational Platforms
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 Resources	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
Work Placement	Various applications are made in line with the basics of kitchen techniques.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Introduction to Basic Kitchen Techniques
Week - 2		Kitchen tools and materials
Week - 3		Basic Knife Cutting Techniques
Week - 4		Cooking Methods and Techniques
Week - 5		Broths and Stocks
Week - 6		Vegetables and Fruits
Week - 7		Meat, Poultry and Seafood
Week - 8		Meat, Poultry and Seafood
Week - 9		Legumes and Cereals
Week - 10		Egg and Garnishes
Week - 11		Potato Garnishes
Week - 12		Basic Dough Types
Week - 13		Basic Dough Types
Week - 14		Basics of kitchen service

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Assessment Method and Passing Requirements
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