| 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) | Instructor Gamze Ege
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Learns advanced processing techniques related to beef and lamb butchery.
2) Learns advanced processing techniques in poultry.
3) Aquires skills pertaining to different cooking and preservation techniques applied to beef, lamb and poultry.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | Students acquire theoretical and practical knowledge pertaining to professional butchery techniques most commonly used in Turkish culinary culture. Students are also instructed on how to identify traditional and popular cuts of beef, lamb and poultry. This course also provides students with basic culinary techniques used in cooking various kinds of meats. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Syllabus introduction, course evaluation, review of in-class rules | | 2nd Week | Theoretical introduction: animal husbandry and butchery in Turkey | | 3rd Week | Professional butcher's shop field trip | | 4th Week | Beef butchery and identification of popular cuts | | 5th Week | Popular beef cuts and cooking techniques | | 6th Week | Basic butchery of lamb, identification of popular cuts and related cooking techniques | | 7th Week | Poultry and game butchery and popular cut identification | | 8th Week | Midterm Exam | | 9th Week | Poultry and game cooking techniques | | 10th Week | Köfte and Sucuk Production | | 11th Week | Offal identification and preparation | | 12th Week | Hamburger production and beef based sauce tasting | | 13th Week | Homemade popular meat sauces and appiled cooking techniques | | 14th Week | Applied meat cooking techniques | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Project |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Total(%) | | 30 | | Contribution of In-term Studies to Overall Grade(%) | | 30 | | Contribution of Final Examination to Overall Grade(%) | | 70 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | | | | | Preparation for Final exam | 1 | 15 | 15 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 10 | 10 | | Laboratory (including preparation) | 7 | 3 | 21 | | Final exam | 1 | 2 | 2 | | Homework | | | | | Total Workload | | | 91 |
|---|
| Total Workload / 30 | | | 3,03 |
|---|
| ECTS Credits of the Course | | | 3 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
