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Week
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Topics
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Corse Outcomes
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1
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Introduction to the Course, General Content Information and Evaluation Criterias
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I
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2
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Basic Cutting And Chopping Techniques (Introducing Kitchen Tools / Equipment And Mise En Place Process, Learning And Applying International Cutting And Chopping Techniques)
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II, VI
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3
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Stocks (Veal Stock, Chicken Stock, Vegetable Stock, Fish Stock, Game Stock and The Use of Stocks in Some Basic Dishes)
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IV, VI, VII
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4
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Sauces (5 Mother Sauces and Their Making Techniques / Using in Dishes)
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IV, VI VII
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5
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Soups (Classification of Soups and International Soup Making Techniques)
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IV,VI, VII
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6
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Introduction to Garde Manger, General Information About Cold Sauces
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VI, VII, XI
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7
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Using Potatoes in the Kitchen (Structural Characteristics of Potatoes, Types, Processing and Use in Various Forms of Food, International Potato Garnishes, Potato Foods and Various Cooking Techniques)
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III,IV,VI, VIII, X
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8
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Midterm Exam
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I, II, III, IV, V,VI, VII, VIII, X, XI
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9
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Egg Dishes and Use in Kitchen Egg Selection, Various Egg Cooking Techniques (Boiling, Poaching, Baking, Shallow-Frying, Deep Frying, Scrambling, Omelet, Crepe, Souffle Making)
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I, VI, X
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10
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Preparation and Cooking Methods of Red Meat (Application of Cooking Techniques Such As Red Meat Structure / Properties / Quality Control / Classification, Processing, Varieties and Application of Roasting, Grilling, Sautéing, Pan-Frying, Simmering, Braising)
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IV, VI, VIII, IX, X
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11
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Preparation and Cooking Methods of Poultry (Poultry Structure / Properties / Quality Control / Classification, Processing, Application of Varieties And Cooking Techniques)
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IV, VI, VIII, IX, X
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12
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Preparation and Cooking Methods of Fish (Fish Structure / Properties / Quality Control / Classification, Processing, Application of Varieties and Cooking Techniques)
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IV, VI, VIII, IX, X
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13
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Cooking of Various Vegetables And Use In the Kitchen (Application of Cooking Techniques Such as Selection, Variety, Preservation, Processing, Properties and Classification of Vegetables, Boiling, Steaming, Sautéing, Pan-Frying, Braising, Broiling, Deep-Frying, Grilling)
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III, IV, VI, VIII, X
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14
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The Use of Cereals and Legumes (The Characteristics of Various Cereals Such as Rice, Wheat, Corn and Oats and Kinoa And Their Use In The Kitchen, Sample Dishes Made With These Cereals (Risotto And Pasta Etc.), Features of Various Grains Such as Beans, Chickpeas, Lentils, Pods, Peas And Use In the Kitchen, Sample Dishes Made With These Legumes.
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IV, VI, VIII, X
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15
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Final Exam
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I, II, III, IV, V,VI, VII, VIII, IX,X, XI
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