Akademik Dersler - Tanıtım

Last Updated: 21/10/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ113 - Kitchen Equipment	IV. SEMESTER	3 +0	2.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)	ÖĞR. GÖR. NAGEHAN SÖNMEZ GÖK
Mode of Delivery	Face to face
Place of Delivery	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	There are no prerequisites for this course.
Courses Recomended	There is not Recommended optional programme component
Recommended Resources	Kitchen Technology, Cemal TÜRKAN; Professional Kitchens: Planning, Design, Equipment, Dimension Group; Professional Cooking, Wayne Gisslen
Work Placement	This course does not include any internship.
Aims of the Course	The objective is to ensure that students of the Culinary Arts program manage an optimum food production process in every aspect by following current developments in their field and generating innovative and creative suggestions in their professional careers, while making conscious equipment selections focused on energy and water conservation in line with sustainability principles.

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1	LO-4	The historical development of kitchen equipment	Lecture Question & Answer
Week - 2	LO-4	Determination of Kitchen Equipment Needs	Lecture Question & Answer
Week - 3	LO-4	The Materials Used in Production Equipment and Related Standards	Lecture Question & Answer Brain Storming
Week - 4	LO-4	Introduction to Kitchen Remodeling-Equipments	Lecture Research and Inquiry
Week - 5	LO-4	Storage and Preparation Equipment	Lecture Question & Answer
Week - 6	LO-4 LO-5	Cooking Equipments	Lecture Question & Answer Discussion Problem Solving
Week - 7		Mid-term exam
Week - 8	LO-4 LO-7	Service and Distribution Equipment	Lecture Question & Answer
Week - 9	LO-4 LO-9	Kitchen Equipment to be Used in Different Food Production Businesses	Lecture Question & Answer Problem Solving Brain Storming Research and Inquiry
Week - 10	LO-4 LO-6	Kitchen Equipment Used in Hotel Kitchen Sections	Lecture Question & Answer Problem Solving Brain Storming Research and Inquiry
Week - 11	LO-4 LO-10	New Trends and New Technologies	Lecture Discussion Brain Storming Research and Inquiry
Week - 12	LO-4 LO-10	The Right Environmentally Friendly Equipment Selection Process	Lecture Question & Answer Discussion Problem Solving Research and Inquiry
Week - 13	LO-4 LO-8	Tools-Equipment, Utensils-Leakage and Accessories Used in Kitchens	Lecture Question & Answer
Week - 14		Final exam

Health and Quality of Life Clean Water and Sanitation Accessible and Clean Energy Decent Work and Economic Growth Industry, Innovation and Infrastructure Sustainable Cities and Communities Responsible Production and Consumption

Communication Technologies and the IoT Sustainability and Green Energy Agriculture, Food and Livestock Innovation Skills

Open-Ended Test Short-Answer Test True-False Test Fill-in-the-Blank Test

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