COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING III

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

GÖRKEM GIRGIN

Offered to

Gastronomy and Culinary Arts

Course Objective

This course, intended to manage the students to prepare food in a cold kitchen.

Learning Outcomes of the Course Unit

1   to be able to prepare salad and salad dressings
2   to be able to prepare Hors d'oeuvres, appetizers and sandwiches
3   to be able to prepare cold soup and olive oil meals
4   to be able to prepare cold dishes and decor

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Preparing cold sauces and marinades.
2 Preparing salads.
3 Preparing appetizers.
4 Preparing appetizers.
5 Preparing types of hors d'oeuvres.
6 Preparing cold and hot toast and sandwiches.
7 Mid-term exam
8 Mid-term exam
9 Preparing cold soups.
10 Preparing olive oil meals.
11 Preparing olive oil meals.
12 Preparing a cold buffet dishes.
13 Preparing a cold buffet dishes.
14 Preparing plates and buffet decor.
15 Final Exam
16 Final Exam

Recomended or Required Reading

Garde Manger-The Art and Craft of the Cold Kitchen 4e, Culinary Institute of America (CIA), John Wiley & Sons. Inc
The Professional Chef 9e, Culinary Institute of America (CIA), John Wiley & Sons. Inc

Planned Learning Activities and Teaching Methods

Lecture, In Class Activities, Case Studies

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

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final: Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm exam
2. Final exam
3. Homeworks Presentations

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory.
The instructor have the right to make practical examinations.
Lecturers have the right to give homework.
The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

E-mail: demet.bagiran@deu.edu.tr

Office Hours

Monday: 10:30-11:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 2 24
Preparations before/after weekly lectures 12 1 12
Preparation for midterm exam 1 7 7
Preparation for final exam 1 8 8
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 77

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555

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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