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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3066 CULINARY APPLICATIONS II COMPULSORY 2 2 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

GÖRKEM GIRGIN

Offered to

Gastronomy And Culinary Arts

Course Objective

Having information about food products and applications.

Learning Outcomes of the Course Unit

1   Dairy products and applications of learning 2   Learning practices and products containing eggs 3   Learning preparation and cooking varieties and varieties of vegetable 4   Practical ability to transfer about sauces 5   Having knowledge about Meat / fish waters

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to Dairy products 2 Basic recipe of Dairy products 3 Student applications 4 Basic egg handling and storage conditions 5 Egg-based recipes and basic applications 6 Student applications 7 Midterm 8 Midterm 9 Preparation and cooking varieties of vegetables and varieties 10 Student applications 11 Sauces 12 Sauces - continued 13 Applied sauce made 14 Meat / fish waters 15 Final Exam 16 Final Exam

Recomended or Required Reading

Mutfak Teknolojisi. Cemal Türkkan yayınları Türkan C. (2010) Aşçılık. Cemal Türkkan yayınları Ders notları Brown Amy (2000). Understanding food Belmont: Wadsworth Thomson Learning. Türkan C. (2010)

Planned Learning Activities and Teaching Methods

Expression, Practice

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCG FINAL COURSE GRADE MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Tutorials 12 4 48 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 7 7 Preparation for final exam 1 8 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 4 LO.3 4 LO.4 4 LO.5 4