At the end of this course, the students; 1) Knows, applies and manages the process for the implementation of occupational health and safety rules in the kitchen, 2) Knows the importance of personal hygiene and food hygiene concepts and is sensitive to risks, 3) Knows the color codes of the chopping boards and uses the right food by matching the right board against the risk of cross contamination, 4) Knows and applies international chopping and cooking methods, 5) Knows and applies international main sauces and soups, 6) Knows the chemical effects of heat on food and analyzes which cooking method to apply to which food, 7) Knows the types of spices and the effect of their use on the dishes and manages the process correctly,
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
40
Total(%)
40
Contribution of In-term Studies to Overall Grade(%)
40
Contribution of Final Examination to Overall Grade(%)
60
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
1
1
1
Preparation for Quiz
0
0
0
Individual or group work
14
3
42
Preparation for Final exam
1
20
20
Course hours
14
4
56
Preparation for Midterm exam
1
15
15
Laboratory (including preparation)
14
4
56
Final exam
1
2
2
Homework
Total Workload
192
Total Workload / 30
6,4
ECTS Credits of the Course
6
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)