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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. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Basic Kitchen Techniques I
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 06/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ123 - Basic Kitchen Techniques I I. SEMESTER 2 +2 7.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. ŞAFAK YÜKSEL VURAL
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 Prerequisite or co-requisite for this course is not available.
Courses Recomended None
Recommended Resources Eryılmaz, Leman C. Yemek Pişirme. Remzi Kitabevi, Pişirme Yöntemleri ve Teknikleri I-II, Ayhan Gökdemir, Detay Yayıncılık.Gisslen, W. (2018). Profesyonel Aşçılık. Ankara: Nobel Akademik Yayıncılık.
Work Placement Some of the courses are practical.
Aims of the Course The aim of this course is to equip students with the knowledge and practical skills relating to the basic culinary techniques used in professional kitchens, the correct use of tools and equipment, food preparation, basic cooking methods, hygiene and sanitation, health and safety at work, and the efficient use of raw materials. The course aims to enable students to carry out basic kitchen tasks using the correct techniques, in accordance with the principles of safe, hygienic and sustainable working practices.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LO-1 LO-2 Basic kitchen information and cooking methods. Lecture Question & Answer Discussion
Week - 2 LO-1 LO-2 Chopping methods. Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 3 LO-1 LO-2 LO-3 LO-4 LO-5 LO-7 International culinary terms. Lecture Question & Answer
Week - 4 LO-1 LO-2 LO-3 LO-4 LO-5 Food processing and storage methods. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 5 LO-1 LO-5 Stocks. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 6 LO-1 LO-2 LO-5 LO-6 Sauces. Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 7 Midterm exams.
Week - 8 LO-1 LO-2 LO-3 LO-4 LO-5 Soups. Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 9 LO-1 LO-2 LO-3 LO-4 LO-5 LO-6 LO-7 Meat and meat products. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 10 LO-1 LO-2 LO-3 LO-4 LO-5 LO-6 LO-7 Grouping, preparation and storage of meat varieties. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 11 LO-1 LO-2 LO-3 LO-4 LO-5 LO-6 LO-7 Butcher animals. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 12 LO-1 LO-2 LO-3 LO-4 LO-5 LO-6 LO-7 Poultry and seafood. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 13 LO-1 LO-2 LO-3 LO-4 LO-5 LO-6 LO-7 Offal and hunting animals. Lecture Question & Answer Discussion Team/Group Work Demonstration and Practice
Week - 14 Final exams.

  • Health and Quality of Life Quality Education Decent Work and Economic Growth Responsible Production and Consumption

  • Agriculture, Food and Livestock

  • Open-Ended Test Performance Assessment (Individual/Panel-Based) Homework

Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 25
Final Exam 1 60
Practical Work 1 15
Toplam (%) 100

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