Information Package / Course Catalogue
Basic Culinary Techniques I
Course Code: CUL111
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

This course aims at determining the job definition of kitchen staff hierarchically and gaining the proficiency of cooking several dishes by using international cutting and cooking methods.

Course Content

Several dishes are cooked in this course by using international cutting and cooking methods.

Name of Lecturer(s)
Learning Outcomes
1.Determining the job definiton hierarchically.
2.Practicing slicing and cutting methods used at international kitchens.
3.Preparing basic broth and sauces.
4.Practicing slicing and cutting methods used at international kitchens
5.Preparing basic broth and sauces.
Recommended or Required Reading
1.Labensky R. S., Hause M. A., Martel A. P., (2015).On Cooking . A Textbook Culinary Fundamental, United State of America.
2.Myhrvold N., Young C., Bilet M., (2011). Modernist Cuisine The Art and Science of Cooking ,Vol 1. History and fundamental,United State of America.
3.Institut Paul Bocuse Gastronomique. (2020). Fransa.
4.Pişirme Yöntemleri ve Teknikleri 1-2, Yazar: Ayhan Gökdemir Yayınevi : Detay Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Job definitions of organizational chart and parts of the kitchen hierarchically.
Week 2 - Theoretical & Practice
Job definitions of organizational chart and parts of the kitchen hierarchically.
Week 3 - Theoretical & Practice
Introducing the equipment and other instruments to be used in the kitchen, explaining the cooking principles
Week 4 - Theoretical & Practice
Knife Attitude Technique and knife sharpening techniques, general information about uniform Mice en place (Information about preparation techniques of preliminary preparations
Week 5 - Theoretical & Practice
International Cutting techniques
Week 6 - Theoretical & Practice
International Cutting techniques
Week 7 - Theoretical & Practice
Informing and explaining about flavoring mixtures and fresh spices
Week 8 - Theoretical & Practice
Informing and explaining about flavoring mixtures and fresh spices / exam
Week 9 - Theoretical & Practice
Informing and explaining about flavoring mixtures and fresh spices
Week 10 - Theoretical & Practice
Thickeners and Techniques to Increase Binding (Viscosity)
Week 11 - Theoretical & Practice
Preparation for Boiling.
Week 12 - Theoretical & Practice
Stock Preparation Techniques and Stocks
Week 13 - Theoretical & Practice
Preparation and practice of White Stocks
Week 14 - Theoretical & Practice
Preparation and practice of Brown Stocks
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Quiz2%10
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Midterm Examination1101
Final Examination1112
TOTAL WORKLOAD (hours)73
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
2
3
4
5
5
5
5
OÇ-2
5
1
2
5
5
5
5
OÇ-3
1
2
2
5
5
5
5
OÇ-4
1
2
2
5
5
5
5
OÇ-5
1
2
2
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026