Graduate Education Institute · Food Nutrition · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi İsmail Hakkı TEKİNER
Course Objective
The aim of this course is to provide students with the opportunity to reinforce their culinary knowledge and to observe the information they have obtained during the application.
Course Content
Contents of the course are; kitchen knowledge, kitchen parts, kitchen-hall relationship, food storage, purchasing, food cost control, kitchen workers, equipment, clothes, basic food products, basic cooking and decorating techniques, aquaculture, prey animals, fresh vegetables and fruits, carbohydrate foods, fats, spices and herbs.
Required Resources
Türkan, C. (2016). Mutfak Teknolojisi, Cemalturkan Yayınları.
Recommended Resources
Türkan, C. (2016). Mutfak Teknolojisi, Cemalturkan Yayınları.
Course Learning Outcomes
- Know the kitchen parts and the kitchen-restaurant relationship.
- Observe the use of kitchen clothes and equipment.
- Produce ideas for sanitation in the food factory kitchens.
- Discuss the rules in the kitchen.
Core Area Distribution
(44) Physical Sciences%30 (52) Engineering and Engineering Trades%35 (72) Health%35
Teaching Methods
ExpressionQuestion-AnswerDiscussion
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Kitchen Information, Kitchen Sections | - |
| 2 | Kitchen-Lounge (Restaurant) Relation | Reading |
| 3 | Food Factory Cuisine | Reading |
| 4 | Kitchen Sanitation, Observed Rules | Preparing homework |
| 5 | Food Storage | Reading |
| 6 | Purchase, Food Cost Control | Literature research |
| 7 | Kitchen Staff, Clothes, Equipment | Literature research |
| 8 | Mid-term Exam | |
| 9 | Menu Planning | Reading |
| 10 | Milk and Dairy Products, Meats, Poultry, Eggs | Reading |
| 11 | Overview of Cooking and Decorating Techniques | Reading |
| 12 | Seafood, Prey Animals | Preparing homework |
| 13 | Fresh Vegetables and Fruits | Preparing homework |
| 14 | Carbohydrate Foods, Oils | Preparing homework |
| 15 | Seasoning - Herbs and Spices | Reading |
| 16 | Final Exam | - |