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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3032 HANDS-ON TRAINING COMPULSORY 0 0 0 25

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR MUSTAFA ÜNÜVAR

Offered to

Gastronomy And Culinary Arts

Course Objective

The course aims to provide students with practical knowledge, competence and skills directly related to daily job activities.

Learning Outcomes of the Course Unit

1   Defining the main professional activities in gastronmy and food beverage sector 2   Working as a team member. 3   Observing and interpreting human relations and organizational structure at the work place 4   Performing tasks and responsibilities related to his/her job 5   Using communication tools effectively in an organizational setting

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to Application Workshop 2 Practice with the Saucier 3 Practice with the Poissonnier 4 Practice with the Rotisseur 5 Practice with the Entremetier 6 Practice with the Patissier 7 Practice with the Boucher 8 Practice with the Grillardin 9 Practice with the Legumier 10 Practice with the Garde manger 11 Practice with the Glacier 12 Practice with the Boulanger 13 Art of Food Decorating 14 Art of Chocolate Making 15 Coffee Culture 16 Kitchen Hygiene

Recomended or Required Reading

There is no course textbook for practice.

Planned Learning Activities and Teaching Methods

On the job training (Implementation)

Assessment Methods

Successful / Unsuccessful

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 16 12 192 Workshop products 16 12 192 Preparations before/after weekly lectures 16 7 112 Lab Exam Preparation 16 8 128 TOTAL WORKLOAD (hours) 624

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 5 LO.2 5 5 5 LO.3 5 5 5 LO.4 5 5 LO.5 5