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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3006 BASIC COOKING TECNIQUES II COMPULSORY 0 4 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

have knowledge about meat and meat products processing with the recognition and cooking methods

Learning Outcomes of the Course Unit

1   Identification of bovine animals and to have information about the processing 2   Recognition of poultry and to have information about the processing 3   Recognition of the seafood and have information about the processing 4   To understand the cooking method and apply 5   Having knowledge about modern cooking methods

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Development and identification of cattle meat 2 the processing of poultry and game animals and meat recognition 3 recognition and processing of marine products 4 Understanding the general recognition and blanching and boiling method of cooking methods used in international cuisine 5 Stewing, sautéing and methods of preparation and implementation of learning 6 Brasing, steaming and poaching method of learning preparation and implementation 7 Midterm 8 Midterm 9 Grilling methods and learning Pot Pan Roasting Method of preparation and implementation 10 Learning preparation and implementation of the roasting method 11 To learn baking oven cooking methods of preparation and implementation 12 Learning preparation and implementation of pressure cooking method 13 Learning the application and the use of modern cooking methods 14 Learning the application and the use of modern cooking methods 15 Final Exam 16 Final Exam

Recomended or Required Reading

Türkan C. (2009) Yemek Repertuarı, Ankara: Sistem Ofset Türkan C. (2009) Yemek Repertuarı, Ankara: Sistem Ofset Coller M. Colin S.(2004) Success in Principles of Catering, London: John Murray MSA Profesyonel Aşçılık Reçeteleri(2011), M.S.A. Yayınları Willams C.(2011) Mutfak Sırları, Istanbul : Ntv Yayınları

Planned Learning Activities and Teaching Methods

Expression, Practice

Assessment Methods

Successful / Unsuccessful *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Tutorials 12 4 48 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 7 7 Preparation for final exam 1 8 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 LO.2 5 5 LO.3 5 LO.4 5 5 LO.5 5 5 5