TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Fourth Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	8
NAME OF LECTURER(S)	Instructor Bekir Talha Erol Instructor Arda Er
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Eggs, rice, legumes and vegetables to gain the ability to comprehend and cook them. 2) Soup, food, salad, sandwich, pancake wins the ability to prepare. 3) Gains theoretical and applied information about rice varieties, their properties and basic pilaf making techniques. Gains theoretical and applied information about potato varieties, their properties and applications. Gains theoretical and applied information about legumes, their properties and cooking practices. and practical knowledge, obtains theoretical and applied knowledge about cheese, yoghurt, jam and pickle productions. 4) Gains general information about poultry, sections of poultry, cutting into pieces and cooking methods of poultry, both theoretical and practical. 5) Gains general information about red meats, parts of carcass and methods of cooking meat, both theoretically and practically. 6) Gains general information about fish products, types and parts of fish, and theoretical and applied information about fish cooking methods. 7) Gains theoretical and applied information about general information about salads, learning of offal types and cooking of offal. 8) General information about street food in Turkey and the world and can make practical examples of street food.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	Yes(GMS201)
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The course aims to teach students how to control the quality of food in the kitchen, hygiene in food preparation and cooking, sampling of food, evaluating the quality of kitchen services, points to be considered for foodstuffs in and out of warehouses, physical properties of warehouses, temperature control of warehouses and how to store unprocessed foods.
COURSE CONTENTS	WEEK TOPICS 1st Week Meet/Orientation 2nd Week Culinary Chemistry 3rd Week Salads and dressings 4th Week Rice types, characteristics and pilaf making techniques 5th Week Potato varieties, characteristics, applications 6th Week Legumes, their properties and cooking applications 7th Week Olive Oils 8th Week Midterm 9th Week Cheese, yoghurt, jam and pickle making 10th Week Poultry 11th Week red meats 12th Week fish products 13th Week cripples 14th Week street food 15th Week final examination
RECOMENDED OR REQUIRED READING	1. Amy, B. (2000). Understanding Food Belmont: Wadsworth Thomson Learning. 2. Türkan, C. (2010). Mutfak Teknolojisi. Cemal Türkkan Yayınları. 3. Türkan, C. (2010). Aşçılık. Cemal Türkkan Yayınları. 4. Ders notları.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 25 Practice 1 25 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 1 1 Preparation for Quiz Individual or group work 14 3 42 Preparation for Final exam 1 13 13 Course hours 14 6 84 Preparation for Midterm exam 1 5 5 Laboratory (including preparation) 14 6 84 Final exam 1 1 1 Homework 1 10 10 Total Workload 240 Total Workload / 30 8 ECTS Credits of the Course 8
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No