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 the basic 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 medium-level kitchen applications.
COURSE CONTENTS	WEEK TOPICS 1st Week Meeting, kitchen rules, course processing principles 2nd Week Pasta dough manufacturing 3rd Week Winter salads 4th Week İntroduction to Cooking Techniques: Pan 5th Week İntroduction to Cooking Techniques: Fryer 6th Week İntroduction to Cooking Techniques: Poşe 7th Week İntroduction to Cooking Techniques: Braising 8th Week Midterm 9th Week İntroduction to Cooking Techniques: Stew 10th Week İntroduction to Cooking Techniques: Saute 11th Week İntroduction to Cooking Techniques: Stir-fry 12th Week İntroduction to Cooking Techniques: Baking 13th Week İntroduction to Cooking Techniques: Grilling 14th Week İntroduction to Cooking Techniques: Steam cooking 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 1 1 1 Individual or group work Preparation for Final exam 3 5 15 Course hours 14 3 42 Preparation for Midterm exam 1 5 5 Laboratory (including preparation) 14 2 28 Final exam 1 2 2 Homework 1 1 1 Total Workload 96 Total Workload / 30 3,2 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No