| 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;
- Learn basic techniques and content.
- Learns the historical development and basics of French cuisine
- Learns cooking techniques of French cuisine
- Learns the basic pastry products of French cuisine.
- Learns the basic bakery products of French cuisine.
- Learns to prepare a menu with products of French cuisine
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | In this course, the basics of French cuisine, basic cooking techniques, cold and hot cuisines of French cuisine, pastry and bakery products are taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction/Orientation |
|
2nd Week |
History of French cuisine and basic cooking techniques |
|
3rd Week |
Cold cuisine: Salads and cold sauces |
|
4th Week |
Cold cuisine: Pate and terrines |
|
5th Week |
Menu preparation with pan cooking technique |
|
6th Week |
Menu preparation with slow fire cooking technique |
|
7th Week |
Menu preparation with fryer cooking technique |
|
8th Week |
Midterm Exam |
|
9th Week |
Menu preparation with oven cooking technique |
|
10th Week |
Menu preparation with steam cooking technique |
|
11th Week |
Menu preparation with grill cooking technique |
|
12th Week |
Menu preparation with boiling cooking technique |
|
13th Week |
Basic French Pastry Products |
|
14th Week |
Basic French Bakery Products |
|
15th Week |
Final |
|
| Recommended or Required Reading | C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: s. 1024
Freiberg, B. (2002). The Professional Pastry Chef. 4th Edition, Wiley&Sons, New Jersey
Gisslen, W. (2005). Professional Baking. 4th Edition, Wiley&Sons, New Jersey
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
30 |
| Total(%) |
|
60 |
| Contribution of In-term Studies to Overall Grade(%) |
|
60 |
| Contribution of Final Examination to Overall Grade(%) |
|
40 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
2 |
4 |
8 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
8 |
2 |
16 |
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
1 |
2 |
| Total Work Load | 102 |
| Total Work Load / 30 (h) | 3.4 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
