Prerequisites and co-requisites |
None |
Language of instruction |
Turkish |
Type |
Required |
Level of Course |
Associate |
Lecturer |
Lec. Onur Cevdet ALTUN |
Mode of Delivery |
Face to Face |
Suggested Subject |
None |
Professional practise ( internship ) |
None |
Objectives of the Course |
As the continuation of the basic culinary education process, advanced cooking techniques combine the acquired kitchen knowledge and integrate the cooking prescriptions with the original ideas that have the ability to utilize the foodstuffs that require expertise, and the unique prescriptions contain the mastery information. |
Contents of the Course |
It includes the use of handcrafts and techniques more effectively, sauces, production techniques and varieties, unique prescriptions, food and menu synthesis, rice and its features, meat making techniques, potatoes and garnish varieties, sausages, chicken dishes and fish. |
# |
Subjects |
Teaching Methods and Technics |
1 |
National and international soup making techniques and applications |
Theoretical, practical |
2 |
Salad making techniques |
Theoretical, practical |
3 |
Cold hors d'oeuvre preparation techniques |
Theoretical, practical |
4 |
Hot hors d'oeuvre preparation techniques |
Theoretical, practical |
5 |
International basic sauces application |
Theoretical, practical |
6 |
Pasta making techniques and application |
Theoretical, practical |
7 |
Pasta making techniques and application |
Theoretical, practical |
8 |
Midterm exam |
Questions and answers |
9 |
National pot meals prepearing techniques and applications |
Theoretical, practical |
10 |
National baking meals prepearing techniques and applications |
Theoretical, practical |
11 |
Rice varieties making techniques and application |
Theoretical, practical |
12 |
Rice varieties making techniques and application |
Theoretical, practical |
13 |
Bakery products and bread making techniques |
Theoretical, practical |
14 |
General preparation studies |
Theoretical, practical |
15 |
|
|
16 |
Final Exam |
Questions and answers |