GMS 1002 - Introduction to Kitchen Practices

Basic Information

Course Code:

GMS 1002

Course Name:

Introduction to Kitchen Practices

Language of Instruction:

English

Course Type:

Class

Course Level:

Bachelor

ECTS:

6.00

Instructor:

Doç. Dr. OĞUZ DOĞAN

Course Objectives

Defining catering and food production systems. Learning the differences between catering, and food production systems. Learning personal and kitchen hygiene, learning the use of kitchen equipment and organization. Introduction to knives and cutting techniques.

Course Content

Introduction to catering and food production systems. Basic kitchen techniques, equipment use, cutting techniques and theoretical courses and complementary laboratory applications.

Prerequisites / Corequisites

GMS 1005 Food Safety and Hygiene

Learning Outcomes

Code	Description
LO1	Recognizes and knows the differences between catering and food production systems.
LO2	Knows the importance of personal hygiene and applies it in the kitchen. Recognizes the kitchen equipment and implements the knowledge.
LO3	Knows how to use knives and applies cutting techniques.
LO4	Knows mis-en-place and knows how to prepare a station.
LO5	Knows the basic cooking techniques and knows how to prepare stocks.
LO6	Gets involved in team work.

Weekly Course Content

Week	Content
1	Orientation
2	Catering industry, business types, kitchen orientation
3	Hygiene, the brigade system, knives, mise en place, knife techniques
4	Professionalism, teamwork, mise en place, spices, introduction to
5	Mise en place, time management, writing recepies to laboratory
6	Mise en place, time management, recipes, lab notebook, introduction to vegetables, mashed potatoes
7	Heat and food relationship, oils, cooking techniques, vegetable stock, making clarified oil
8	Cooking techniques, cooking eggs, Hollandaise Sauce
9	Midterm Exam
10	Recipe reading and comprehension, cutting techniques, concasse tomatoes, salsa sauce
11	Kitchen design, cutting techniques, fruit salad
12	Menu definition, chicken cutting techniques and making chicken stock
13	Removing fish fillets, fish stock preparation, preparing vinegratte
14	Kitchen preparations, clarified butter, croutons, whisking egg whites
15	End-of-Term Evaluation

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	15	4.00	60.00
Practice	15	4.00	60.00
Midterm Exam/Preparation	6	1.50	9.00
Final Exam/Preparation	15	1.00	15.00
Other	15	2.00	30.00
Total Workload (Hours)			174
ECTS Credit (Workload / 25)			6

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5	LO6
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12
PO-13
PO-14

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Group Work	Students determine the slope and cross-sectional geometric characteristics of a parabolic irrigation canal on campus, plot the flow rate curve at different sections of the canal, and submit a report.	Land surveying instruments
2	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
3	Demonstration	Listening and comprehension, processing observations/situations	Presentation content

Academic Integrity and Artificial Intelligence

Academic integrity is a fundamental principle of this course. Students are expected to produce original work in all assignments and academic activities. Plagiarism, fabrication or falsification of data, the use of others’ ideas, thoughts, or texts without proper citation, and presenting a work while concealing the contribution of others are considered ethical violations. Within the scope of this course, artificial intelligence tools may be used as supportive resources in the learning process. Such use requires responsibility and transparency. Artificial intelligence may be utilized for idea development, clarification of concepts, language editing, or technical support. However, content generated by artificial intelligence may not be copied and presented as the student’s own academic work. Any use of artificial intelligence must be clearly acknowledged, and the final work must reflect the student’s own ideas, reasoning, academic knowledge, and effort. Failure to disclose the use of artificial intelligence or the detection of ethical violations will be evaluated in accordance with the relevant university regulations.

Sustainable Development Goals