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

UĞUR LOKMAN

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 Classification and uses of meat
2 Dry Heat Cooking Techniques (Roasting, Baking, Sear&Seal, Grilling)
3 Dry Heat Cooking Techniques (Smoke, Saute, Glaze, Gratin)
4 Cooking Techniques with Water Heat (Boiling, Poaching, Blanching)
5 Cooking Techniques with Water Heat (Steaming, Braising, Stewing)
6 Oil Cooking Techniques (Shallow Fry, Deep Fry, Confit)
7 Acid Cooking and Curing Techniques
8 Bovine Meat Preparation and Cooking Methods / Garnish Applications
9 Ovine Meat Preparation and Cooking Methods / Side Dish Applications
10 Poultry Preparation and Cooking Methods / Side Dish Applications
11 Fish and Seafood Preparation and Cooking Methods / Side Dish Applications
12 Preparing a dessert plate
13 Ways to create new products and tanning with garnish
14 Ways to create new products and tanning with garnish

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 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*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

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: ugur.lokman@deu.edu.tr

Office Hours

Thursday: 14:30-15:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparation for final exam 1 8 8
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 7 7
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 87

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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