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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. Creative Kitchen Practices
  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
GMS352 - Creative Kitchen Practices IV. SEMESTER 2 +2 6.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DİLEK ÜNLÜ
Mode of Delivery This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended GMS201 Basic Cooking Techniques I and GMS202 Basic Cooking Techniques IIcourses are recomended to take for the students who are taken/will be taken this course.
Recommended Resources Leonado da Vinci’nin Sofrası, Dave deWitt, Oğlak YayınlarıMutfak Sırları (Aşçılık Dünyasından Mahrem Maceralar) , Anthony Bourdain, Oğlak YayınlarıYaratıcılık Fabrikası, Jack Foster, Optimist YayınlarıYaratıcılık, Onur Yanık, Reklam Yaratıcıları DerneğiYaratıcılık, Halide S. Yavuz, Boğaziçi Üniversitesi MatbaasıYaratıcılık Aklın Sınırlarını Aşmak, ken Robinson, Kitap YayıneviKültür ve Yaratıcılık, Murat Meriç, Kazancı Kitap
Work Placement In this course, students practice a variety of applications with the perspectives of creativity and innovation.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Creative process stages of the cooks
Week - 2 Motivation
Week - 3 Job features
Week - 4 Satisfaction of he employee
Week - 5 Stress at work
Week - 6 Creativity in the kitchen
Week - 7 The first superstar chefs
Week - 8 Da Vinci Kitchen
Week - 9 Extraordinary banquets
Week - 10 "Şakşuka" [a kind of vegetable fries] and "barbunya pilaki" [a kind of kidney bean stewing] in the context of creativity
Week - 11 "Acılı ezme" [a kind of vegetable salad] and "cevizli kadayıf dolması" [a kind of special dessert with walnuts] in the context of creativity
Week - 12 "Sebze mücveri" [a kind of vegetable patties] and "mercimek köftesi" [a kind of lentil patties] in the context of creativity
Week - 13 "Patlıcan salatası" [Eggplant salad] and "sigara böreği" [a kind of pastry] in the context of creativity
Week - 14 "Yaprak sarması" [a kind of wrapping food] and "biber dolması" [a kind of suffed food] in the context of creativity

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
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