COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Cooking and Baking Techniques
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 213
Fall
1
4
3
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Application: Experiment / Laboratory / Workshop
Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is to enable students to master basic and advanced cooking techniques, to recognize materials suitable for different techniques, and to gain competence and knowledge about cooking methodologies.
Learning Outcomes The students who succeeded in this course;
  • Discuss the standard recipes used in cooking techniques.
  • Compare heat transfer and differences in cooking techniques.
  • Use basic tools, equipment and equipment used in cooking techniques in place and correctly.
  • Discuss food products and food preparation techniques suitable for different cooking techniques.
  • Prepare a plate presentation by matching different cooking techniques.
Course Description In this course, basic tools, equipment and materials used in cooking and heat transfer methods are explained; cooking techniques and cooking times according to different products are taught. Basic plate presentation techniques suitable for cooking methods are discussed comparatively.
Related Sustainable Development Goals

 



Course Category

 Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to the Course
2 Theoretical: Heat Transfer Methods and Cooking Techniques / Professional Kitchen Tools, Equipment and Their Areas of Use Wayne Gisslen, “Professional Cooking”, Chap. 3, Tools and Equipment, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 37-58. / Wayne Gisslen, “Professional Cooking”, Chap. 6, Basic Principles of Cooking and Food Science, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 106-134.
3 Application: Cooking Vegetables Wayne Gisslen, “Professional Cooking”, Chap. 11, Cooking Vegetables, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 305-344.
4 Application: Cooking Potatoes Wayne Gisslen, “Professional Cooking”, Chap. 12, Potatoes, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 345-366.
5 Application: Cooking Legumes and Grains I Wayne Gisslen, “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 367-412.
6 Application: Cooking Legumes and Grains II Wayne Gisslen, “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 367-412.
7 Application: Cooking Pasta and Dumplings Wayne Gisslen, “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 367-412.
8 Midterm Exam
9 Application: Cooking Meats and Game I Wayne Gisslen, “Professional Cooking”, Chap. 16, Cooking Meats and Game, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 485-522.
10 Application: Cooking Meats and Game II Wayne Gisslen, “Professional Cooking”, Chap. 16, Cooking Meats and Game, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 485-522.
11 Application: Cooking Poultry and Game Birds I Wayne Gisslen, “Professional Cooking”, Chap. 18, Cooking Poultry and Game Birds, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 537-584.
12 Application: Cooking Poultry and Game Birds II Wayne Gisslen, “Professional Cooking”, Chap. 18, Cooking Poultry and Game Birds, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 537-584.
13 Application: Cooking Fish and Shellfish Wayne Gisslen, “Professional Cooking”, Chap. 20, Cooking Fish and Shellfish, 8th edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2015, 615-656.
14 Review of the Semester
15 Review of the Semester
16 Final Exam
Course Notes/Textbooks
  • Course notes, slides and recipes
  • Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015. ISBN: 978-1-1186-3672-5
Suggested Readings/Materials
  • The Culinary Institute of America, “The Professional Chef”,  9th edn., New York: John Wiley & Sons Inc., 2011. ISBN: 978-0-7645-5734-7
  • Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, 5th edn., Edinburgh: Pearson Education International, 2015. ISBN: 978-0-1370-7021-3

 

EVALUATION SYSTEM

Semester Activities Number Weighting
Participation
Laboratory / Application
1
35
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
2
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
1
16
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
4
Study Hours Out of Class
14
2
28
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
20
Final Exams
1
22
    Total
150

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

 X
2

Carries best practices in terms of work and food security, safety and hygiene in food production

 X
3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

 X
4

Recognizes and evaluates the impact of gastronomy on culture and society
5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member
6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.
7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts
8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

 X
9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach
10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)
11

Speaks a second foreign at a medium level of fluency efficiently
12

Relates the knowledge gained through the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest