At the end of this course, the students; 1) Gain knowledge and skills at the level of cutting techniques and cooking methods. 2) Apply hygiene and sanitation rules. 3) Gains the ability to set up a regular station and keep the station clean. 4) Understands the importance of preparing "Mice en place".
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
İn this course, hygiene rules, cutting and cooking techniques, how to manage the food and beverage station and the importance of pre-preparation in the food and beverage industry are taught.
COURSE CONTENTS
WEEK
TOPICS
1st Week
İntroduction: Kitchen rules, unit rules, general information about the course operation
2nd Week
Cutting techniques
3rd Week
Cutting techniques, aromatics, bone waters
4th Week
Bone waters, vegetable garnishes
5th Week
Potatoes
6th Week
Frying: Frying Pan
7th Week
Frying: Fryer
8th Week
Midterm
9th Week
Bone juice, braise, stewing
10th Week
Cooking of pouch
11th Week
Steam cooking method
12th Week
Saute and stir-fry
13th Week
Baking and grilling
14th Week
Salad compositions
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
1
1
Preparation for Quiz
Individual or group work
1
5
5
Preparation for Final exam
1
15
15
Course hours
14
3
42
Preparation for Midterm exam
1
10
10
Laboratory (including preparation)
6
3
18
Final exam
1
1
1
Homework
1
1
1
Total Workload
93
Total Workload / 30
3,1
ECTS Credits of the Course
3
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
