| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000104101 | KITCHEN APPLICATIONS-II | Compulsory | 2 | 4 | 6 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Practical teaching of tools and utensils used in the kitchen, cutting techniques and general cooking methods. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Nilgün DEMİREL İLİ |
| Learning Outcomes |
| 1 | Recognize the tools and equipment used in the kitchen. | | 2 | Knows and applies cutting techniques for fruits, vegetables, meat, fish, poultry animals. | | 3 | Knows and applies various cooking methods. | | 4 | Knows and applies concepts, principles and theories in the field of Gastronomy and Culinary Arts. | | 5 | She/he recognizes, uses and protects the physical environment, tools and technologies related to its area by maintaining it. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Kitchen tools, cutting techniques, hand tools used in the kitchen, applied cooking methods. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to the kitchen and rules that must be followed in the kitchen | | | | 2 | Introduction to the kitchen and rules that must be followed in the kitchen | | | | 3 | Preparation of Fonds and Soups | | | | 4 | Cutting techniques for fruits and vegetables | | | | 5 | Cutting techniques for meat and poultry | | | | 6 | Cutting techniques for fish and shellfish | | | | 7 | Hand tools for measuring, mixing and baking techniques | | | | 8 | Midterm | | | | 9 | Applied cooking methods: Blanching | | | | 10 | Applied cooking methods: Stewing, light stewing | | | | 11 | Applied cooking methods: Grill | | | | 12 | Applied cooking methods: Steaming | | | | 13 | Applied cooking methods: Frying | | | | 14 | Practical cooking methods: Cooking in a pan | | | | 15 | Final exam | | |
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| Recommended or Required Reading |
| The Culinary Institute of America (2007). In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. New Jersey: John Wiley & Sons, Inc.
The Culinary Institute of America (2006). The Professional Chef. (8th ed.), New Jersey: John Wiley & Sons, Inc. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| 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) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 25 | 25 |
| Final Examination | 1 | 25 | 25 |
| Attending Lectures | 14 | 6 | 84 |
| Individual Study for Mid term Examination | 3 | 4 | 12 |
| Individual Study for Final Examination | 3 | 4 | 12 |
| Laboratory Midterm Examination | 3 | 3 | 9 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | | | | | | | | | | LO2 | | 5 | | | | | | | | | | | | | LO3 | | | 5 | | | | | | | | | | | | LO4 | | | | 5 | | | | | | | | | | | LO5 | | | | | 5 | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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