At the end of this course, the students; 1) Learns kitchen planning, departments and work organization. 2) Learn hygiene, sanitation practices and safety precautions in the kitchen. 3) Learns to prepare technical specifications and develop standard tariffs. 4) Learns the functions and features of kitchen equipment. 5) Learns chopping techniques and flavors. 6) Learns cooking methods. 7) Learns the preparation of broth and sauces. 8) Learns international cooking methods. 9)
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
According to the hierarchical structure of the kitchen, the management scheme and job descriptions of the employees in the kitchen departments are taught. The students are expected to know the concept of kitchen, to explain the parts of the kitchen and to know the tools and equipment used in the kitchen. General information about kitchen, kitchen organization, kitchen culture, kitchen staff, kitchen layout, kitchen equipment, security in kitchen, kitchen organization, purchase and storage, business process planning, kitchen planning, determination of basic factors in kitchen planning relations, kitchen features, physical properties of the kitchen are taught.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Meet/Orientation
2nd Week
Basic kitchen concepts
3rd Week
Basic cutting techniques-I
4th Week
Basic cutting techniques-II
5th Week
Basic cutting techniques-III
6th Week
Stocks and flavorings
7th Week
Soups and Basic Binders
8th Week
Midterm
9th Week
Basic and Derivative Sauces I
10th Week
Basic and Derivative Sauces II
11th Week
Egg properties and egg products
12th Week
Breakfast
13th Week
Cooking techniques-I
14th Week
Cooking techniques-II
15th Week
final examination
RECOMENDED OR REQUIRED READING
1. Amy, B. (2000). Understanding Food Belmont: Wadsworth Thomson Learning. 2. Türkan C. (2010). Mutfak Teknolojisi. Cemal Türkkan Yayınları. 3. Türkan C. (2010). Aşçılık. Cemal Türkkan Yayınları. 4. Ders notları.
