Akademik Dersler - Tanıtım

Last Updated: 21/10/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ117 - Introduction to Cookery	I. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)	ÖĞR. GÖR. DR. EMRAH YILDIZ
Mode of Delivery	This course is conducted only in the form of face to face teaching.
Place of Delivery	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	---
Recommended Resources	Kozak, N., Kozak, M. ve Akoğlan Kozak, M. (2019). Genel Turizm. Ankara: Detay Yayıncılık Dornenburg, Andrew; Page, Karen (1996): Culinary Artistry: New York, NY: John Wiley Eren, Serdar ve Güldemir, Osman. (2017). Factors affecting the success of internationally awarded Turkish chefs. Journal of Human Sciences, 14(3), 2409-2416. doi: 10.14687/jhs.v14i3.4655 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.Güldemir, Osman ve Yıldız, Emrah. (2016). “Ulusal ve Uluslararası Gastronomi Kurumları”. Yiyecek Endüstrisinde Trendler. Ankara: Detay Yayıncılık, ISBN: 978-605-9440-31-8, ss. 83-96.Güldemir, Osman. (2017). “Mengen, Aşçılık ve Eğitim”. Kamp’ın Kitabı [I-II. Ulusal Aşçılık Kampı]. Ankara: Detay Yayıncılık. ISBN: 978-605-9440-67-7, ss. 27-33.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.
Work Placement	---
Aims of the Course	To enable students to understand the fundamental concepts of the culinary profession, the operation of professional kitchens, kitchen tools and equipment, basic hygiene and sanitation rules, and occupational health and safety principles, and to acquire the fundamental knowledge and skills required for professional culinary practices.

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1	LO-1 LO-2 LO-3	Introduction to Tourism, Concepts, Types, Businesses, Features and Effects	Lecture Discussion Case Study Problem Solving Brain Storming
Week - 2	LO-1 LO-2 LO-3	Basic Kitchen and Cookery Information	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 3	LO-1 LO-2 LO-3	Kitchen Rules, Cloths, Communication	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 4	LO-1 LO-2 LO-3	Individually Owned Features for a Cook	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 5	LO-1 LO-2 LO-3	Organizational Capabilities for the Kitchen	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 6	LO-1 LO-2 LO-3	Kitchen Tools and Materials	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 7	LO-1 LO-2 LO-3	Preparation in Kitchen	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 8	LO-1 LO-2 LO-3	Kitchen Types and Departments	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 9	LO-1 LO-2 LO-3	Kitchen Organization	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 10	LO-1 LO-2 LO-3	Kitchen Management, Planning, Organizing, Coordination, Execution, Control	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 11	LO-1 LO-2 LO-3	Purchasing, Receiving, Production, Procedures, Controls, Measuring, Packaging, Protection, Sales and Distribution	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 12	LO-1 LO-2 LO-3	Occupational Health and Safety for Cookery	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 13	LO-1 LO-2 LO-3	First Aid	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming
Week - 14	LO-1 LO-2 LO-3	Food Safety	Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming

Quality Education Decent Work and Economic Growth Responsible Production and Consumption

Entrepreneurship Agriculture, Food and Livestock Innovation Skills

Multiple Choice Test True-False Test

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
1.Midterm Exam	1	40
Final Exam	1	60
Toplam (%)		100