Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
213318001102	KITCHEN APPLICATIONS AND TECHNIQUES -I	Compulsory	1	1	4

Level of Course Unit

Short Cycle

Objectives of the Course

The aim of this course; It is to teach the preparation of vegetables, meat, chicken and fish by applying basic cooking and cutting techniques, and the making of basic stocks, soups and sauces.

Name of Lecturer(s)

Dr. Öğr. Üyesi Ayşe Burcu ATALAY

Learning Outcomes

1	Kitchen Planning and Management; Kitchen Equipment and Features
2	Basic cooking methods ; International cutting techniques
3	Food processing and storage methods
4	Basic recipes and cooking methods in General and local Cuisine
5	Meat/vegetable broth (Fond) types and Soups
6	A preliminary application is made for any of the world cuisines; Sauces and Soups
7	Knows and applies Basic Cooking Methods.
8	Knowledge of how food is stored in the kitchen
9	General and local Know and apply basic recipes in the kitchen.
10	General 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

Week	Theoretical	Practice	Laboratory
1	Kitchen Planning and Management
2	Kitchen Planning and Management	Application of theoretical knowledge in practice kitchen
3	Kitchen Equipment and Features
4	Food processing and storage methods	Kitchen Application / Milk jam production
5	International Cutting Techniques	Kitchen Application
6	Vegetable juice (Fond) production	Kitchen Appliances
7	Midterm
8	International basic sauces	Kitchen Practice / Bechamel sauces production
9	Types of soups	Kitchen Application /
10	Traditional food or dessert selection, production processes, history /Homework
11	Traditional food or dessert selection, production processes, history /Homework	Kitchen Application /
12	Flavor and thickeners	Kitchen Application
13	Cooking using learned sauces and binders
14	An overview	Kitchen Application /
15
16

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	2	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Individual Study for Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	4	56
Practice	14	3	42
Homework	1	14	14
TOTAL WORKLOAD (hours)			114

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High