• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SEC 4063 R&D KITCHEN APPLICATIONS ELECTIVE 2 1 0 6

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

To enable students to plan and implement new food recipes and food presentations.

Learning Outcomes of the Course Unit

1   To able to recognize to concept of standard food recipe 2   To be able to plan a new standard food recipe 3   To be able to apply a new standard food recipe 4   To be able to present the designed new standard food recipe

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to the concept of food recipe 2 Food recipe and standar recipe 3 the place of standard recipe and importance in professional kitchens 4 standart food recipe writing rules 5 developing new standart soup recipe 6 developing new standart soup recipe 7 mid-term exam 8 mid-term exam 9 developing new standart hors'd oeuvre recipe 10 developing new standard recipe main course (chicken) 11 developing new standard recipe main course (red meat) 12 developing new standard recipe main course (fish) 13 developing new standard dessert recipe 14 developing new standard beverage recipe (non-alcohol recipe) 15 Final exam 16 Final exam

Recomended or Required Reading

Kutluay-Merdol, T.(2019). Toplu Beslenme Servisi Yapılan Kurumlar Için Standart Yemek Tarifleri. Hatiboğlu Yayınları. Ankara. Field, S.Q. (2011). Culinary Reactions: The Everyday Chemistry of Cooking, Chicago Review Press. Gibson, M. (2018). Food Science and the Culinary Arts. Academic Press. 528 pp

Planned Learning Activities and Teaching Methods

Lecture, Application presentation

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

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm exam Final exam Homeworks

Language of Instruction

Turkish

Course Policies and Rules

Attending at least %70 of lectures is mandatory. The instructor have to right to make pratical examinations. Lecturer have to right to give homework. The students are subject to the principles of faculty teaching and examinations principles

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Wednesday 10:00-11:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Tutorials 12 1 12 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 20 20 Preparation for final exam 1 20 20 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 140

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