Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ124 - Basic Kitchen Techniques II	II. 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
Used Educational Platforms
Prerequisites	To be successful in basic kitchen techniques l course.
Courses Recomended	None.
Recommended Resources
Work Placement	Some of the courses are practical.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Cooking of meat and meat products.
Week - 2		Definition and structure of vegetables and fruits.
Week - 3		Preparation and cooking of vegetables and fruits.
Week - 4		Snacks.
Week - 5		Garnutures.
Week - 6		Olive oil products.
Week - 7		Midterm exams.
Week - 8		Definition of dried legumes and their importance in nutrition.
Week - 9		Definition of cereals and their importance in nutrition.
Week - 10		Products prepared with dried legumes and cereals.
Week - 11		Bakery products and their ingredients.
Week - 12		Importance of dough types in nutrition.
Week - 13		Preparing products with different dough types.
Week - 14		Final exams.

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)