| 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;
- Gain knowledge and skills at the level of cutting techniques and cooking methods.
- Apply hygiene and sanitation rules.
- Gains the ability to set up a regular station and keep the station clean.
- Understands the importance of preparing "Mice en place".
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | In this course, hygiene rules, cutting and cooking techniques, how to manage the food and beverage station and the importance of pre-preparation in the food and beverage industry are taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction: Kitchen rules, unit rules, general information about the course operation |
|
2nd Week |
Cutting techniques |
|
3rd Week |
Cutting techniques, aromatics, bone waters |
|
4th Week |
Bone waters, vegetable garnishes |
|
5th Week |
Potatoes |
|
6th Week |
Frying: Frying Pan |
|
7th Week |
Frying: Fryer |
|
8th Week |
Midterm |
|
9th Week |
Bone juice, braise, stewing |
|
10th Week |
Cooking of pouch |
|
11th Week |
Steam cooking method |
|
12th Week |
Saute and stir-fry |
|
13th Week |
Baking and grilling |
|
14th Week |
Salad compositions |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
|
|---|
| 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 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
5 |
5 |
| Preparation for Final exam |
1 |
15 |
15 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
6 |
3 |
18 |
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
1 |
1 |
| Total Work Load | 93 |
| Total Work Load / 30 (h) | 3.1 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
