COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING IV

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3010 FOOD PREPARATION AND COOKING IV COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

YELIZ DEMIR

Offered to

Gastronomy and Culinary Arts

Course Objective

It is aimed to give the students the theoretical and practical competences related to red meat and white meat preparation, chopping and cooking techniques and preparation of meat products, fruit and sweet preparation and cooking techniques.

Learning Outcomes of the Course Unit

1   To be able to define and apply red meat and white meat preparation, chopping and cooking techniques
2   To be able to prepare meat products
3   To be able to define and apply fruit chopping, preparation, cooking and storage techniques
4   To be able to define and apply dessert preparation techniques
5   To be able to define and apply sweet tasting techniques

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Red Meat Cutting Techniques
2 Red Meat Preparation and Cooking Techniques
3 Poultry-Meat CuttingTechniques
4 Poultry-Meat Preparation and Cooking Techniques
5 Seafood Preparation Techniques
6 Seafood Cooking Techniques
7 Mid-term exam
8 Mid-term exam
9 Seafood Cooking Techniques II
10 Meat Products Fermantation Techniques
11 Fruit Cutting and Preparation Techniques
12 Fruit Cooking and Storage Techniques
13 Dessert Preparation and Sweetening Techniques
14 Dessert Preparation and Sweetening Techniques
15 Final Exam
16 Final Exam

Recomended or Required Reading

Morgan J.L. (2006). Culinary Creation: An Introduction to Foodservice and World Cuisine, Elsevier Inc.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1. Midterm Exam
2. Final Exam
3. Homework and weekly practices

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

E-mail: yeliz.demir@deu.edu.tr

Office Hours

Thursday: 10:30-11:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 2 26
Tutorials 13 2 26
Preparation for final exam 1 8 8
Preparations before/after weekly lectures 13 1 13
Preparation for midterm exam 1 7 7
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555
LO.5555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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