Vocatıonal School
Cookıng
Course Information
| FOOD PREPARATION AND COOKING TECHNIQUES II | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| AŞÇ122 | Spring | 2 | 5 | 4 | 7 |
| 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. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | |
| 2 | |
| 3 | |
| 4 | |
| 5 |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | National and international soup making techniques | Theoretical, practical |
| 2 | Salad making techniques | Theoretical, practical |
| 3 | Salad making techniques | Theoretical, practical |
| 4 | Hot and cold international sauces | Theoretical, practical |
| 5 | Hot and cold international sauces | Theoretical, practical |
| 6 | Olive oil production techniques and applications | Theoretical, practical |
| 7 | Zeytinyağlı yapım teknikleri ve uygulamaları | Theoretical, practical |
| 8 | Midterm exam | Questions and answers |
| 9 | Mushrooms and cooking features | Theoretical, practical |
| 10 | Mushrooms and cooking features | Theoretical, practical |
| 11 | Potato characteristics and use in kitchens | Theoretical, practical |
| 12 | Potato characteristics and use in kitchens | Theoretical, practical |
| 13 | General preparation studies | Theoretical, practical |
| 14 | General preparation studies | Theoretical, practical |
| 15 | ||
| 16 | Final Exam | Questions and answers |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Basic Kitchen Techniques, AÖF Publications, 2016 |
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 | 11͵12 | 1͵2 | |
| 2 | 11͵12 | 1͵2 | |
| 3 | 11͵12 | 1͵2 | |
| 4 | 11͵12 | 1͵2 | |
| 5 | 11͵12 | 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 | 4 | 56 |
| 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 | 0 | 0 | 0 |
| 14 | Final Exercise | 1 | 2 | 2 |
| 15 | Preparation for Final Exam | 1 | 2 | 2 |
| 16 | Final Exam | 1 | 2 | 2 |
| 164 | ||||