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 cooking techniques. 2) Learns basic cutting techniques. 3) Learns sauces.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	In this course, students are doing a variety of basic kitchen applications.
COURSE CONTENTS	WEEK TOPICS 1st Week Basic cutting techniques, definition and examples of "aromatic", cooking exercises 2nd Week Basic cutting techniques, bone juice production: chicken broth, main sauce: tomato 3rd Week Basic cutting techniques, puree soups 4th Week Basic cutting techniques, main sauce: Veloute (chicken), soups: granular and creamy 5th Week Bone juice production: fish broth, main sauce: Veloute (fish) soup: fish 6th Week Main sauce: Bechamel, vegetable and ready-made pasta cooking 7th Week Basic cutting techniques, potato garnishes 8th Week Midterm 9th Week Basic cutting techniques, vegetable garnishes 10th Week Main sauce: Hollandaise, salad dressings 11th Week Bone juice production: brown and white beef 12th Week Main sauce: Espagnole, soup: onion soup 13th Week Egg cooking techniques 14th Week General review 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
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 Individual or group work 1 4 4 Preparation for Final exam 1 12 12 Course hours 14 3 42 Preparation for Midterm exam 1 6 6 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework Total Workload 96 Total Workload / 30 3,2 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No