| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns basic soups.
- Learns clear and thick soups
- Learns Grain Soups
- Learns about national soups
- Learns the basic sauces
- Learns the preservation and derivatives of sauces
- Learns the usage areas of sauces
- Learns sauce and product pairings
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The aim of this course is to teach students how to make various soups and sauces and how to use these sauces together with which dishes. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Getting acquainted, giving information about the course |
|
2nd Week |
Soup types |
|
3rd Week |
International soups and their features |
|
4th Week |
National soups |
|
5th Week |
Clear soups and their properties |
|
6th Week |
Grain Soups |
|
7th Week |
Basic Sauce Types |
|
8th Week |
Midterm |
|
9th Week |
Derivative Sauce Types |
|
10th Week |
Preparation of butter-based sauces |
|
11th Week |
Preparation of stock-based sauces |
|
12th Week |
Usage areas and storage of sauces |
|
13th Week |
Sauces and product pairings |
|
14th Week |
Cold kitchen sauces |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey:
Gisslen, W. (2011). Professional Cooking. Seventh Edition, Wiley&Sons, New Jersey
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
2 |
2 |
4 |
| Individual or group work |
2 |
2 |
4 |
| Preparation for Final exam |
1 |
8 |
8 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
4 |
4 |
| Laboratory (including preparation) |
14 |
2 |
28 |
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
1 |
2 |
| Total Work Load | 96 |
| Total Work Load / 30 (h) | 3.2 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
