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
GMS 3013 FOOD PREPARATION AND COOKING III COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

EKIN AKBULUT

Offered to

Gastronomy and Culinary Arts

Course Objective

In the kitchens of food and beverage establishments; preparation, marinating, cooking and portioning of animal meats to gain the ability to prepare and present.

Learning Outcomes of the Course Unit

1   To be able to explain the hot kitchen department and department organization
2   To be able to comprehend the use of animal meats in menus
3   To be able to prepare large and small head meats
4   To be able to prepare poultry meat
5   To be able to prepare seafood

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Making the management chart of the kitchen according to the hierarchical structure and job and job descriptions in the kitchen departments Making students' work plans in the kitchen and cleaning the kitchen
2 Classification of Cattle Meat Explanation of the types, cutting techniques and properties of cattle and meat used in kitchens
3 Preparation and Cooking Techniques of Cattle Meat Preparation of bovine meat used in kitchens (cold chain, chopping technique, marinating etc.) and application of cooking techniques (grill, saute, larding, barding baking, basting etc.)
4 Preparation and Cooking Techniques of Cattle Meat Preparation of bovine meat used in kitchens (cold chain, chopping technique, marinating etc.) and application of cooking techniques (grill, saute, larding, barding baking, basting etc.)
5 Classification of Small Cattle Meat Explanation of the preparation and cooking techniques of small animal meats used in kitchens
6 Small Animal Meat Preparation and Cooking Techniques Preparation of small animal meats used in kitchens (cold chain, chopping technique, marinating, etc.) and application of cooking techniques (grill, saute, roasting, baking, basting, etc.)
7 Classification of Offal Explanation of the preparation and cooking techniques of offal used in kitchens
8 Offal Preparation and Cooking Techniques Preparation of offal used in kitchens (cold chain, chopping technique, marinating, etc.) and application of cooking techniques (grill, saute, etc.)
9 Classification of Poultry Meat Explanation of the preparation and cooking techniques of poultry meat used in kitchens
10 Poultry Meat Preparation and Cooking Techniques Preparation of small animal meat used in kitchens (cold chain, chopping technique, marinating, etc.) and application of cooking techniques (grill, saute, roasting, barbecue, broiling, sear & sealing, smoke, etc.)
11 Poultry Meat Preparation and Cooking Techniques Preparation of small animal meat used in kitchens (cold chain, chopping technique, marinating, etc.) and application of cooking techniques (grill, saute, roasting, barbecue, broiling, sear & sealing, smoke, etc.)
12 Classification of Seafood Explanation of the preparation and cooking techniques of seafood used in kitchens
13 Seafood Preparation and Cooking Techniques Preparation of seafood used in kitchens (cold chain, chopping technique, marinating, etc.) and cooking techniques (grill, en papillote, glaze, deglaze, smoke, soua-vide, etc.)
14 Seafood Preparation and Cooking Techniques Preparation of seafood used in kitchens (cold chain, chopping technique, marinating, etc.) and cooking techniques (grill, en papillote, glaze, deglaze, smoke, soua-vide, etc.)

Recomended or Required Reading

1. The Culinary Institute of America (2006). The Professional Chef. (8th ed.), New Jersey: John Wiley & Sons, Inc.
2. 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)

ekin.akbulut@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 14 2 28
Tutorials 14 2 28
Preparations before/after weekly lectures 14 1 14
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) 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.5

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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