COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING II

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

Skills and knowledge about basic culinary techniques of students are developed in practice. All information required in industrial kitchens of accommodation facilities and restaurants is complemented by complementary kitchen practice.

Learning Outcomes of the Course Unit

1   Comprehension of functions and qualifications of egg, rice,legumes and vegatables.
2   Preparing soups, dish, salads, rice, sandwiches, crepe etc.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Classification of soups and soup
2 Methods of preparing the soup
3 Preparing breakfast,sandwich, hors d'oeuvres, cheese plate
4 Egg cooking techniques
5 Preparation of egg dishes and crape
6 Rice cooking techniques, rice, stuffed
7 Rice cooking techniques, rice, stuffed
8 Mid-term exam
9 Rice cooking methods
10 Cooking techniques Legumes and other starchy foods and
11 Cooking techniques Legumes and other starchy foods and
12 Preparing vegetable dishes
13 Preparing vegetable dishes
14 Classification of the preparation of salads and salad dressings.
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.
Vega C., Ubbink J, van der Linden E., 2012. The Kitchen as Laboratory: Reflections on
the Science of Food and Cooking. Columbia University Press
McGee H., 2004. On Food and Cooking: The Science and Lore of the Kitchen. SCRIBNER

Planned Learning Activities and Teaching Methods

Lectures and practice

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

Midterm (40%) + Final (60 %)

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr

Office Hours

Monday 09:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 2 26
Tutorials 13 2 26
Preparations before/after weekly lectures 13 1 13
Preparation for midterm exam 1 7 7
Preparation for final exam 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 86

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255

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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