COURSE UNIT TITLE

: RECIPE DEVELOPMENT AND PRESENTATION TECHNIQUES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0004 RECIPE DEVELOPMENT AND PRESENTATION TECHNIQUES ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Civil Aviation Management

Course Objective

The aim of this course is to acquire general cuisine techniques, information about traditional and world cuisines, their techniques and features, cooking techniques, the creation of new products and recipe development by using their imagination, making original flavours and presentations in order to gain professional skills.

Learning Outcomes of the Course Unit

1   Give information about recipe development and presentation techniques.
2   Inform about the service of meat dishes.
3   Clarify the harmony of meat, garniture and sauce with the service.
4   Describe the service of bare vegetable dishes or with other components
5   Give information about pasta dough, its sauces and service.
6   Give information about the harmony and ranking of menu by using original ingredients.
7   Improve original recipes and buffets by combining the knowledge of Turkish and World cuisines.
8   Describe the original presentation of dessert.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Recipe development, presentation features and cooking techniques.
2 Recipe development of soups and presentation techniques.
3 Recipe development of meat dishes and presentation techniques.
4 Recipe development of vegetable dishes and presentation techniques.
5 The development of meatball and pastry and presentation techniques.
6 The development of pasta and presentation features.
7 MIDTERM EXAM
8 Recipe development with original ingredients, presentation features, black box model.
9 Recipe development with original ingredients, presentation features, black box model.
10 Having original recipes in Turkish cuisine, and presentation techniques.
11 Having original recipes in Turkish cuisine, and presentation techniques. Open buffet cooking techniques.
12 Having original recipes in Turkish cuisine, and presentation techniques. Open buffet cooking techniques.
13 Recipe development of desserts and presentation techniques.

Recomended or Required Reading

Akdeniz Mutfakları ;Alfa yayınları 2010
Dünya Mutfakları sarah Aınley Türkiye Iş bank.Yayınları
Loftus, D. (2012). Around the World in 80 Dishes : Classic Recipes from the World's Favourite Chefs. Atlantic Books, New York. Lang, Harvey, J. (2006). Larousse Gastronomique : World's Greatest Culinary Encyclopedia. Potter, Paris.
Dünya Mutfakları Atlası;NTV Yayınları
Yemek tadının Tarihi,Oğlak Yayınları

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) 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)

selale.glaue@deu.edu.tr

Office Hours

To be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparations before/after weekly lectures 12 2 24
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16
LO.14
LO.22
LO.33
LO.44
LO.52
LO.63
LO.75
LO.83

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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