Description of Individual Course Units
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Offered By |
Efes Vocational School |
Level of Course Unit |
Short Cycle Programmes (Associate's Degree) |
Course Coordinator |
Offered to |
Efes Vocational School |
Course Objective |
Hygiene sanitation practices, to gain proficiency of food items resources selection and kitchen planning. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
The Culinary Institute of America (2006). Introduction to Culinary Arts. New Jersey: Pearson Prentice Hall. |
Planned Learning Activities and Teaching Methods |
face to face teaching and question-answer |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
None |
Assessment Criteria |
to be anounced. |
Language of Instruction |
Turkish |
Course Policies and Rules |
To be announced. |
Contact Details for the Lecturer(s) |
nihan.gogus@deu.edu.tr |
Office Hours |
to be anounced. |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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