• 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 GMS 2034 COLD CULINARY ELECTIVE 3 0 0 3

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

Fluency in the cold cuisine and catering services

Learning Outcomes of the Course Unit

1   Have information about cold cuisine 2   Having knowledge about practices in the Turkish kitchen 3   To learn the usage of cold cuisine products 4   Cold cuisine product range, having about preparation techniques and necessary equipment 5   To provide examples on the cold cuisine applications

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Cold cuisine concept and features 2 The development of cold cuisine and cold cuisine place in the Turkish cuisine products 3 Uses of cold kitchen products (Field Research) 4 Cold cuisine product range, preparation techniques and the necessary equipment 5 Application 6 Application 7 Midterm / Application 8 Application 9 Application 10 Application 11 Application 12 Application 13 Application 14 Application 15 Final Exam 16 Final Exam

Recomended or Required Reading

ÖNDER ÖZCAN, MUSTAFA ŞAHIN, AHMET DEMIR, SOS HAZIRLAMA VE PIŞIRME TEKNIKLERI ,ISBN 9786058637900, Mutfak Kitap Yay., 2013 Fahir TELLI, Mutfakta Sanat: Dekor ve Örnek Sunuşları, ISBN 9789757054146, DÖNENCE YAYINCILIK

Planned Learning Activities and Teaching Methods

Expression

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) Lectures 14 3 42 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 1 1 Preparation for final exam 1 1 1 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 74

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 1 1 LO.2 1 1 1 1 1 4 LO.3 1 1 1 1 1 4 LO.4 1 1 1 1 1 4 LO.5 1 1 1 1 1 1