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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. Kitchen Equipment
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

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
Used Educational Platforms
Prerequisites There are no prerequisites for this course.
Courses Recomended There is not Recommended optional programme component
Recommended Resources Mutfak Teknolojisi, Cemal TÜRKAN
Work Placement This course does not include any internship.
Aims of the Course

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

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

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