TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns basic soups. 2) Learns clear and thick soups 3) Learns Grain Soups 4) Learns about national soups 5) Learns the basic sauces 6) Learns the preservation and derivatives of sauces 7) Learns the usage areas of sauces 8) Learns sauce and product pairings
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	All applied courses
COURSE DEFINITION	The aim of this course is to teach students how to make various soups and sauces and how to use these sauces together with which dishes.
COURSE CONTENTS	WEEK TOPICS 1st Week Getting acquainted, giving information about the course 2nd Week Soup types 3rd Week International soups and their features 4th Week National soups 5th Week Clear soups and their properties 6th Week Grain Soups 7th Week Basic Sauce Types 8th Week Midterm 9th Week Derivative Sauce Types 10th Week Preparation of butter-based sauces 11th Week Preparation of stock-based sauces 12th Week Usage areas and storage of sauces 13th Week Sauces and product pairings 14th Week Cold kitchen sauces 15th Week Final Exam
RECOMENDED OR REQUIRED READING	C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: Gisslen, W. (2011). Professional Cooking. Seventh Edition, Wiley&Sons, New Jersey
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 2 2 4 Individual or group work 2 2 4 Preparation for Final exam 1 8 8 Course hours 14 3 42 Preparation for Midterm exam 1 4 4 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework 2 1 2 Total Workload 96 Total Workload / 30 3,2 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No