FRENCH CUISINE APPLICATIONS

APR158

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Apply the fundamental products, terminology, and cooking techniques of French cuisine.
Prepare starters, soups, sauces, main courses, and garnishes in accordance with classical French recipes.
Correctly utilise French sauce-making techniques, including roux and thickening methods.
Perform appropriate pre-preparation and cooking techniques for meat, poultry, fish, and vegetables according to French culinary standards.
Produce dishes in compliance with specified measurements, portioning, and presentation criteria.
Work in accordance with kitchen hygiene standards and occupational health and safety regulations during practical sessions.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Meeting/Orientation
2^nd Week	History of French cuisine and basic cooking techniques
3^rd Week	Cold cuisine: Salads and cold sauces
4^th Week	Cold cuisine: Pate and terrines
5^th Week	Preparing a menu using the pan cooking technique
6^th Week	Preparing a menu using slow cooking technique
7^th Week	Preparing a menu using the fryer cooking technique
8^th Week	Midterm Exam
9^th Week	Preparing a menu using oven cooking technique
10^th Week	Preparing a menu using steam cooking technique
11^th Week	Preparing a menu using the grill cooking technique
12^th Week	Preparing a menu using boiling cooking technique
13^th Week	Essential French Pastry Products
14^th Week	Essential French Baking Products

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	0	0	0
Individual or group work	14	5	70
Preparation for Final exam	1	15	15
Course hours	15	3	45
Preparation for Midterm exam	1	10	10
Laboratory (including preparation)	10	3	30
Final exam	1	1	1
Homework	0	0	0
Total Work Load			172
Total Work Load / 30 (h)			5.73
ECTS Credit of the Course			4