| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 5 |
| NAME OF LECTURER(S) | Instructor Şerife Umay Cicik
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Learns basic techniques and contents.
2) Learns the historical development and basics of French cuisine.
3) Learns the cooking techniques of French cuisine.
4) Learns the basic pastry products of French cuisine.
5) Learns the basic bakery products of French cuisine.
6) Learns to prepare a menu with products of French cuisine
|
| 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,Presentation |
| 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 | 5 | 70 | | Preparation for Final exam | 1 | 15 | 15 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 10 | 10 | | Laboratory (including preparation) | 14 | 3 | 42 | | Final exam | 1 | 1 | 1 | | Homework | 0 | 0 | 0 | | Total Workload | | | 181 |
|---|
| Total Workload / 30 | | | 6,03 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
