COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING III

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

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

In kitchens in food and beverage establishments; To provide students with the skills of preparing and presenting cold foods such as salads, appetizers, cold sauces, olive oil dishes.

Learning Outcomes of the Course Unit

1   to be able to explain the garde manger department and department organization
2   to be able to understant the use of garde manger produts in menus
3   to be able to understant the rules for setting up a cold buffet
4   to be able to prepare cold soups
5   to be able to prepare cold sauces
6   to be able to prepare Hors d'oeuvres, sandwich and appetizer
7   to be able to prepare olive oil melas
8   to be able to prepare marinades
9   to be able to prepare types of salads

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 garde manger
2 Garde manger department, organizational structure
3 Status of garde manger products in menus, rules for setting up a cold buffet
4 Cold soups and cold sauces theoretical explanation
5 Preparing types of cold soups and cold sauces
6 Preparing salads
7 Mid-term exam
8 Mid-term exam
9 Preparing Hors d'oeuvres
10 Preparing sandwich
11 Olive oil meals theoritical explanation
12 Terrins, Pates and Galantines
13 Terrins, Pates and Galantines
14 Cold Buffet Decoration Art
15 Final Exam
16 Final Exam

Recomended or Required Reading

1. Garde Manger-The Art and Craft of the Cold Kitchen 4e, Culinary Institute of America (CIA), John Wiley & Sons. Inc
2. The Culinary Institute of America (2006). The Professional Chef. (8th ed.), New Jersey: John Wiley & Sons, Inc.
3. Professional Cooking. (6th ed.), W.Gisslen, New Jersey: John Wiley & Sons, Inc, 2006.

Planned Learning Activities and Teaching Methods

Lecture, In Class Activities, 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


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. Weekly performance

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations.
Lecturers have the right to give homework and weekly app review.
The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Monday: 10:30-11:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 2 24
Preparations before/after weekly lectures 12 1 12
Preparation for midterm exam 1 7 7
Preparation for final exam 1 8 8
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 77

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.5
LO.6
LO.7
LO.8
LO.9

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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