Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS261

ADVANCED MEAT PRODUCTION

Course Code
GMS261
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learns advanced processing techniques related to beef and lamb butchery.
  2. Learns advanced processing techniques in poultry.
  3. Aquires skills pertaining to different cooking and preservation techniques applied to beef, lamb and poultry.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionStudents acquire theoretical and practical knowledge pertaining to professional butchery techniques most commonly used in Turkish culinary culture. Students are also instructed on how to identify traditional and popular cuts of beef, lamb and poultry. This course also provides students with basic culinary techniques used in cooking various kinds of meats.
Course Contents
WEEK TOPICS
1st Week Syllabus introduction, course evaluation, review of in-class rules
2nd Week Theoretical introduction: animal husbandry and butchery in Turkey
3rd Week Professional butcher's shop field trip
4th Week Beef butchery and identification of popular cuts
5th Week Popular beef cuts and cooking techniques
6th Week Basic butchery of lamb, identification of popular cuts and related cooking techniques
7th Week Poultry and game butchery and popular cut identification
8th Week Midterm Exam
9th Week Poultry and game cooking techniques
10th Week Köfte and Sucuk Production
11th Week Offal identification and preparation
12th Week Hamburger production and beef based sauce tasting
13th Week Homemade popular meat sauces and appiled cooking techniques
14th Week Applied meat cooking techniques
15th Week Final Exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Total(%) 30
Contribution of In-term Studies to Overall Grade(%) 30
Contribution of Final Examination to Overall Grade(%) 70
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
Preparation for Final exam 1 15 15
Course hours 14 3 42
Preparation for Midterm exam 1 10 10
Laboratory (including preparation) 7 3 21
Final exam 1 2 2
Homework
Total Work Load91
Total Work Load / 30 (h)3.03
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3
K1
K2
K3
K4
K5
K6 X X X
K7
K8
K9
K10
K11
K12 X X X
K13
K14
K15
K16
K17
K18
K19
K20
K21
K22
K23