Information Package / Course Catalogue
Cuisine Knowledge
Course Code: HOM211
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of present-day Turkey Local cuisine features. Examine and investigate the important features of world cuisine.

Course Content

Theoretical and practical studies of classical and regional Turkish cuisine. The basic cooking techniques Turkish cuisine. Prescriptions in the spirit of the modern interpretation of the old kitchen. Practical studies of present-day Turkey Local cuisine features. Important features of the study and teaching of world cuisine

Name of Lecturer(s)
Learning Outcomes
1.To be able to recognize food and beverage industry
2.To be able to recognize food and beverage industry. Understands the structure and management of food and beverage industry
3.To be able to understand to analyze the feasibility of food and beverage operations.
4.To be able to understand the issue of menu types and preparation.
5.Understanding the evaluation of the menu as a management tool
Recommended or Required Reading
1.Dünya Mutfakları Atlası,Gilles FUMAY-Olivier ETCHEVERRIA
2.Tarih boyunca yemek kültürü Murat BELGE
Weekly Detailed Course Contents
Week 1 - Theoretical
Kitchen Science, settlements and arrangement to tke kitchen
Week 2 - Theoretical
system of air conditioning, lighting and water to the Kitchen
Week 3 - Theoretical
sections of the kitchen
Week 4 - Theoretical
sections of the kitchen
Week 5 - Theoretical
relationship between Kitchen and restaurant
Week 6 - Theoretical
Rules to be followed at the place of the food production
Week 7 - Theoretical
Kitchen sanitation
Week 8 - Theoretical
Kitchen organizational structure and staff attire
Week 9 - Intermediate Exam
Midterm exam
Week 10 - Theoretical
Kitchen accidents
Week 11 - Theoretical
Kitchen tools and utensils
Week 12 - Theoretical
menu planning
Week 13 - Theoretical
Food cost control
Week 14 - Theoretical
Calculation of food cos price
Week 15 - Theoretical
Calculation of food cos price
Week 16 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment60212
Midterm Examination1213
Final Examination1213
TOTAL WORKLOAD (hours)46
Contribution of Learning Outcomes to Programme Outcomes