COOKING TECHNIQUES

PEP163

Course Code: PEP163
Semester: -
Theory+Practice: 1 + 2
ECTS: 4

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;

will learn the determination of food and nutrient requirements of population for balanced diets
will examine the changes of nutrients and nonnutritive substances from purchasing to serving
Can comprehend cooking methods and techniques.
They will learn the types of cooking.
Can comprehend cooking techniques.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Yes (BES245 - PRİNCİPLES OF NUTRİTİON)

Course Description

This course aims to teach the principles of nutrition and food safety, also to practice the processes of food preparation and production with hygiene and sanitation principles, to review the operational structure of food and beverage services.

Course Contents

WEEK	TOPICS
1^st Week	Food and food groups
2^nd Week	Cooking Methods
3^rd Week	Cooking Methods
4^th Week	Cooking types
5^th Week	Cooking types
6^th Week	Special cooking methods
7^th Week	Special cooking techniques
8^th Week	midterm exam
9^th Week	Red meats, meat products, poultry, fish and seafood
10^th Week	Vegetables and fruits
11^th Week	Milk and dairy products
12^th Week	Meat and meat products
13^th Week	homework presentation
14^th Week	homework presentation
15^th Week
16^th Week

Recommended or Required Reading

1)Beslenme. Baysal A., Hatiboğlu Yayınevi, 12. Baskı, Ankara,2010.
2)Cisslen W. Professional Cooking. 3rd Edition, John Wiley and Sons Inc., USA, 1995.
3)Ceserani V., Kinton R., Foskett D. Practical Cookery. 8th Edition, Butler and Tanner Ltd., London, 1996.
4)Deirdre Donovan M. Cooking Essentials for The New Professional Chef. Van Nostrand Reinhold, New York, 1997.
5)Vieira E.R. Elementary Food Science. Wadswoth Thomson Learning Amy, USA, 1999.
6)Brown A. Understanding Food Principles and Preparation. West Publishing Company, USA, 2000.
7)www.eatright.com/
8)www.fao.org/
9)www.fda.gov/
10)www.usda.gov/

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Practice
Questions/Answers

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	10
Practice	1	20
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
Total(%)		100

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12