COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING II

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2012 FOOD PREPARATION AND COOKING II COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR UĞUR LOKMAN

Offered to

Gastronomy and Culinary Arts

Course Objective

Skills and knowledge about basic culinary techniques of students are developed in practice. All information required in industrial kitchens of accommodation facilities and restaurants is complemented by complementary kitchen practice.

Learning Outcomes of the Course Unit

1   To be able to comprehend the preparation of soups, egg cooking methods.
2   To be able to comprehend the properties of rice, pulses and vegetables.
3   To be able to prepare pasta, vegetables and fruits

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 Soups and Classification of Soups Explanation of soup types, production techniques and properties used in kitchens Application of soup types and production techniques used in kitchens
3 Soup Preparation Techniques Application of soup types and production techniques used in kitchens
4 Classification of Egg Cooking Methods (poached, fried, pancakes, etc.) Explanation of the types of egg dishes used in kitchens, production techniques and properties
5 Egg Food Preparation Techniques Application of the types of egg dishes used in the kitchens and their production techniques (poaching, pan-fry, etc.) (poaching, pan-fry, etc.)
6 Classification of Rice and Cereals Explaining the types, production techniques and properties of rice and cereals used in kitchens
7 Rice and Grain Preparation Techniques Application of the types of rice and cereal dishes used in kitchens (pilafs, dolmas, wraps, etc.) (stew-fry, braising, shallow poaching, etc.)
8 Classification of Pulses and Other Starchy Foods Explanation of the types, production techniques and properties of legumes and starchy foods used in kitchens
9 Pulses and Other Starchy Food Preparation Techniques Application of the types and production techniques of pulses and starchy foods used in kitchens (stewing, braising, etc.)
10 Classification of Pasta Types Explanation of pasta types, production techniques and properties used in kitchens
11 Pasta Preparation Techniques Application of pasta types and production techniques used in kitchens (boiling, steaming, stewing etc.)
12 Classification of Vegetables and Fruits Explanation of vegetable and fruit varieties, production techniques and properties used in kitchens
13 Vegetable and Fruit Preparation Techniques and Presentation Application of vegetable and fruit varieties and production techniques used in kitchens (stewing, braising, confit, deep-fry, pan-fry, gratin, wilting etc.)
14 Vegetable and Fruit Preparation Techniques and Presentation Application of vegetable and fruit varieties and production techniques used in kitchens (stewing, braising, confit, deep-fry, pan-fry, gratin, wilting etc.)
15 Final exam
16 Final exam

Recomended or Required Reading

Morgan J.L. (2006). Culinary Creation: An Introduction to Foodservice and World
Cuisine, Elsevier Inc.
Vega C., Ubbink J, van der Linden E., 2012. The Kitchen as Laboratory: Reflections on
the Science of Food and Cooking. Columbia University Press
McGee H., 2004. On Food and Cooking: The Science and Lore of the Kitchen. SCRIBNER

Planned Learning Activities and Teaching Methods

Lecture.
Presentation.
Aplications.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1st Midterm Exam: The midterm exam covers the topics in the course content, homework and application studies (40%).
2.Final Exam: The exam will cover all the topics in the course content. Students are also responsible for all topics in the course and application studies (60%).

Assessment Criteria

Midterm 40% + Final Exam 60%
The student will be measured by exams that he/she has mastered the subjects described in the course, realized the applications, understood the subjects and concepts, established a causal relationship between them, gave examples and used the relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Wednesday 13:00-15:00

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 7 7
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 86

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.3

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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