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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2015 CULINARY APPLICATIONS I COMPULSORY 2 2 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To inform about Joinery techniques, cooking methods, meat sauce and cooking sauce

Learning Outcomes of the Course Unit

1   Kitchen and essential part of the learning planning 2   Have a basic knowledge of hygiene and sanitation in the kitchen 3   Having information about Joinery techniques 4   Having knowledge about cooking methods 5   Ability to apply basic information about the broth and sauces

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Kitchen planning and sections / types 2 Planning and organization of work in the kitchen 3 Kitchen hygiene, sanitation practices and security measures. 4 The functions and features of the kitchen equipment 5 Preparation of technical specifications and recipe 6 Cutting techniques and flavors 7 Midterm / Cutting techniques and flavors 8 Gravy and sauces 9 Gravy and sauces 10 Application; cutting techniques and cooking methods 11 Application; joinery techniques and basic cooking methods used in the kitchen 12 Application; preparation and storage of vegetables garnish 13 Application; White broth, brown meat sauce preparation 14 Application; Preparation of basic and derivative sauce 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 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

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 14 4 56 Preparations before/after weekly lectures 14 5 70 Preparation for midterm exam 1 3 3 Preparation for final exam 1 3 3 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 134

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 1 1 1 1 4 1 LO.2 1 1 1 1 1 5 LO.3 1 1 1 1 4 1 LO.4 1 1 1 1 1 1 LO.5 1 1 1 1 1 1