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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4067 CULINARY APPLICATIONS III 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   Having knowledge about the classification of soups and soup 2   Eggs learn cooking techniques and apply 3   learning cooking techniques and applying brass 4   Pulses and other starchy foods and cooking techniques of learning to apply 5   To prepare vegetable dishes

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Classification of soups and soup 2 Breakfast, sofa, sandwiches, hors d'oeuvres, cheese platter preparation 3 Cooking techniques eggs (poached in oil, pancakes, pan cakes etc.). 4 Rice cooking techniques, rice, dolma and sarma 5 cooking techniques with pulses and other starchy foods 6 preparing vegetable dishes 7 Midterm 8 Midterm 9 Application; Methods for preparing soup 10 Application; Egg dishes and pancakes preparation 11 Application; Sandwiches, toast, sofa and preparing hors d'oeuvres 12 Application; Rice cooking methods 13 Application; Pulses cooking 14 Application; Vegetable food 15 Final Exam 16 Final Exam

Recomended or Required Reading

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

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 5 LO.2 4 LO.3 4 LO.4 4 LO.5 4