Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
183318001102KITCHEN APPLIANCES AND TECHNIQUES-ICompulsory114
Level of Course Unit
Short Cycle
Objectives of the Course
The aim of this course is; The aim of this course is to provide the students with all the salads, salad dressings, appetizers, canapes, cold start, preparation and presentation techniques, and binding agents.
Name of Lecturer(s)
Dr. Öğr. Üyesi Ayşe Burcu ATALAY
Learning Outcomes
1Kitchen Planning and Management; Kitchen Equipment and Features
2Basic cooking methods ; International cutting techniques
3Food processing and storage methods
4Basic recipes and cooking methods in General and local Cuisine
5Meat/vegetable broth (Fond) types and Soups
6A preliminary application is made for any of the world cuisines; Sauces and Soups
7Knows and applies Basic Cooking Methods.
8Knowledge of how food is stored in the kitchen
9General and local Know and apply basic recipes in the kitchen.
10General and local Know and apply the basic dessert recipes in the kitchen.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Use and organization of kitchen equipment, knife usage and cutting techniques are introduced. In the kitchen, equipment, environment and worker hygiene issues are explained. Students' skills and knowledge about basic kitchen techniques are developed in practice. All necessary information in the industrial kitchens of accommodation and restaurants is supplemented by complementary kitchen applications. Using basic cooking and cutting techniques; poultry, meat and fish applications, soup, vegetables, stock, sauces and pasta preparation and construction will learn in detail.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1 Kitchen Appliance / Basic Joinery Techniques
2Kitchen Appliance / Basic Joinery TechniquesApplication of theoretical knowledge in practice kitchen
3Kitchen Appliance / Basic Cooking Techniques (Boil, Light Boil)Kitchen Appliance / Basic Cooking Techniques (Boil, Light Boil)
4Kitchen Application / Basic Cooking Techniques (Bleaching, Buharda Cooking)Kitchen Application / Basic Cooking Techniques (Bleaching, Buharda Cooking)
5Kitchen Application / Basic Cooking Techniques (Frying, Baking, Grilling)Kitchen Application / Basic Cooking Techniques (Frying, Baking, Grilling)
6Kitchen Appliances / Product Storage TechniquesKitchen Appliances / Product Storage Techniques
7Kitchen Practice / General The basic principles of cuisine; Simple menu application with 4 contentsKitchen Practice / General The basic principles of cuisine; Simple menu application with 4 contents
8Kitchen Practice / General The basic principles of cuisine; Simple menu application with 4 contentsKitchen Practice / General The basic principles of cuisine; Simple menu application with 4 contents
9Kitchen Application / Fish Cutting Techniques and Application, simple menu application with 3 contentsKitchen Application / Fish Cutting Techniques and Application, simple menu application with 3 contents
10Kitchen Application / Cutting Techniques and Application of Meat, Chicken and Some Hunting Animals, simple menu application with 3 contentsKitchen Application / Cutting Techniques and Application of Meat, Chicken and Some Hunting Animals, simple menu application with 3 contents
11Kitchen Application / Lunch Service / 3 content menu applicationKitchen Application / Lunch Service / 3 content menu application
12Banquet and finger food applicationsBanquet and finger food applications
13Kitchen Application / Plate presentation techniques / Application on simple menu with 3 contentsKitchen Application / Plate presentation techniques / Application on simple menu with 3 contents
14Kitchen Application / Plate presentation techniques / Application on simple menu with 3 contentsKitchen Application / Plate presentation techniques / Application on simple menu with 3 contents
15
16
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination2100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Individual Study for Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures3618
Practice11999
TOTAL WORKLOAD (hours)119
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
LO1             
LO2 5 4         
LO3             
LO4 5 4         
LO5             
LO6 5 5         
LO7             
LO8 5 4  5      
LO9             
LO10      5     3
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr