Vocatıonal School
Food Technology
Course Information
| FOOD PREPARATION AND COOKING TECHNIQUES I | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE121 | Fall | 2 | 5 | 4 | 5 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lec. Uğurcan METİN |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | In this lesson, it is aimed to plan kitchen parts, to recognize kitchen parts, kitchen management, equipments in kitchen, basic products used in kitchen. |
| Contents of the Course | It includes kitchen utensils, kitchen equipment, kitchen workers, basic products used in kitchens. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | |
| 2 | |
| 3 | |
| 4 | |
| 5 |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Basic safety rules | |
| 2 | Main Features of Kitchen / Main Kitchen / Hot Kitchen Production Area Planning Vegetable Preparation Department Planning | |
| 3 | Mutfağın sections | |
| 4 | Common working principles of mutfağın sections | |
| 5 | Kitchen workers and tasks | |
| 6 | Kitchen equipment | |
| 7 | Maintenance and cleaning of kitchen utensils | |
| 8 | Midterm exam | |
| 9 | Regular progress in kitchen | |
| 10 | Meat, Eggs, Sea Food Dried Legumes | |
| 11 | Oil Seeds Milk & Derivatives Cereals Vegetables & Fruits Oils & Sugars | |
| 12 | Depot and storage methods used in kitchen | |
| 13 | General Preparation Studies | |
| 14 | General Preparation Studies | |
| 15 | ||
| 16 | Final Exam |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | |||
| 2 |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | 3 | 1͵2 | |
| 2 | 1 | 1͵2 | |
| 3 | 3 | 1͵2 | |
| 4 | 1͵5 | 1͵2 | |
| 5 | 1͵3 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 7 | 98 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 2 | 28 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 2 | 2 |
| 8 | Midterm Exam | 1 | 2 | 2 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 1 | 2 | 2 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 0 | 0 | 0 |
| 16 | Final Exam | 0 | 0 | 0 |
| 132 | ||||