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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3006 FOOD PREPARATION AND COOKING IV COMPULSORY 2 2 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

It is aimed to give the students the theoretical and practical competences related to red meat and white meat preparation, chopping and cooking techniques and preparation of meat products, fruit and sweet preparation and cooking techniques.

Learning Outcomes of the Course Unit

1   To be able to define and apply red meat and white meat preparation, chopping and cooking techniques 2   To be able to prepare meat products 3   To be able to define and apply fruit chopping, preparation, cooking and storage techniques 4   To be able to define and apply dessert preparation techniques 5   To be able to define and apply sweet tasting techniques

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Red Meat Cutting Techniques 2 Red Meat Preparation and Cooking Techniques 3 Poultry-Meat CuttingTechniques 4 Poultry-Meat Preparation and Cooking Techniques 5 Seafood Preparation Techniques 6 Seafood Cooking Techniques 7 Mid-term exam 8 Mid-term exam 9 Meat Products Preparation-Fermentation and Salting 10 Meat Products Preparation-Smoke 11 Fruit Cutting and Preparation Techniques 12 Fruit Cooking and Storage Techniques 13 Dessert Preparation and Sweetening Techniques 14 Dessert Preparation and Sweetening Techniques 15 Final Exam 16 Final Exam

Recomended or Required Reading

Morgan J.L. (2006). Culinary Creation: An Introduction to Foodservice and World Cuisine, Elsevier Inc.

Planned Learning Activities and Teaching Methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60 4 RST RESIT 5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60 *** 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) Lectures 12 2 24 Tutorials 12 2 24 Preparation for final exam 1 8 8 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 7 7 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 89

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 5 LO.5 5 5 5