Vocatıonal School
Cookıng

Course Information

BASIC KITCHEN INFORMATION
Code Semester Theoretical Practice National Credit ECTS Credit
Hour / Week
AŞÇ115 Fall 2 0 2 2

Prerequisites and co-requisites None
Language of instruction Turkish
Type Required
Level of Course Associate
Lecturer Lec. Onur Cevdet ALTUN
Mode of Delivery Face to Face
Suggested Subject None
Professional practise ( internship ) None
Objectives of the Course In this lesson, it is aimed to plan kitchen parts, to recognize kitchen parts, kitchen management, equipments in kitchen, basic products used in kitchen.
Contents of the Course It includes kitchen utensils, kitchen equipment, kitchen workers, basic products used in kitchens.

Learning Outcomes of Course

# Learning Outcomes
1 They explain the importance of the kitchen plan.
2 They explain position and physical structure of kitchen
3 He / she will be able to apply techniques for the conscious use of kitchen equipment.
4 They explain basic products used in kitchen and usage areas.
5 They open the cooking section in the kitchen.

Course Syllabus

# Subjects Teaching Methods and Technics
1 Basic safety rules Discussion, question-answer and lecture, case study
2 Main Features of Kitchen / Main Kitchen / Hot Kitchen Production Area Planning Vegetable Preparation Department Planning Discussion, question-answer and lecture, case study
3 Mutfağın sections Discussion, question-answer and lecture, case study
4 Common working principles of mutfağın sections Discussion, question-answer and lecture, case study
5 Kitchen workers and tasks Discussion, question-answer and lecture, case study
6 Kitchen equipment Discussion, question-answer and lecture, case study
7 Maintenance and cleaning of kitchen utensils Discussion, question-answer and lecture, case study
8 Midterm exam Question and Answers
9 Regular progress in kitchen Discussion, question-answer and lecture, case study
10 Meat, Eggs, Sea Food Dried Legumes Discussion, question-answer and lecture, case study
11 Oil Seeds Milk & Derivatives Cereals Vegetables & Fruits Oils & Sugars Discussion, question-answer and lecture, case study
12 Depot and storage methods used in kitchen Discussion, question-answer and lecture, case study
13 General Preparation Studies Discussion, question-answer and lecture, case study
14 General Preparation Studies Discussion, question-answer and lecture, case study
15
16 Final Exam Question and Answers

Course Syllabus

# Material / Resources Information About Resources Reference / Recommended Resources
1 Kitchen Management in Hotel Establishments,Prof. Dr. Ahmet Aktaş, Ass. Doç. Dr. Bahattin Özdemir,Detay Publishin, Ankara, 2007
2 Kitchen Technology, Cemal Türkan, Cemal Türkan Publishing, 2010

Method of Assessment

# Weight Work Type Work Title
1 40% Mid-Term Exam Mid-Term Exam
2 60% Final Exam Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

# Learning Outcomes Program Outcomes Method of Assessment
1 They explain the importance of the kitchen plan. 2͵12 1͵2
2 They explain position and physical structure of kitchen 2͵11 1͵2
3 He / she will be able to apply techniques for the conscious use of kitchen equipment. 3͵11͵12 1͵2
4 They explain basic products used in kitchen and usage areas. 5͵8 1͵2
5 They open the cooking section in the kitchen. 2͵12 1͵2
PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

# Type of Work Quantity Time (Hour) Work Load
1 Course Duration 14 2 28
2 Course Duration Except Class (Preliminary Study, Enhancement) 14 2 28
3 Presentation and Seminar Preparation 0 0 0
4 Web Research, Library and Archival Work 0 0 0
5 Document/Information Listing 0 0 0
6 Workshop 0 0 0
7 Preparation for Midterm Exam 1 1 1
8 Midterm Exam 1 1 1
9 Quiz 0 0 0
10 Homework 0 0 0
11 Midterm Project 0 0 0
12 Midterm Exercise 0 0 0
13 Final Project 0 0 0
14 Final Exercise 0 0 0
15 Preparation for Final Exam 1 1 1
16 Final Exam 1 1 1
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