Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES III | - | Fall Semester | 2+4 | 4 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Onur Semen ÖNER |
| Assistant(s) | |
| Aim | increasing the scope of current practice skills of students with more recipes of starters, snacks, main course, dessert and salads |
| Course Content | This course contains; Hamburger buns, hamburger sauces, quick pickles, french fries, chocolate chip cookies,Fried chicken, hot sauce, biscuit bread, icebox cake,Arancini, Spaghetti Alla Norma, Biancomangiare,Bruschetta, Lazanya, Tiramisu,French Onion Soup, coq au vin, Chocolate mousse,Niçoise salad, Bouillabaisse, Poached Pear,clams, Basque stew, Crema Catalana,Midterm Exam,Cretan Salad, Grilled Calamari, Fish in Paper, Poached Quince Dessert,Lebanese lentil soup, stuffed dry, tandoori, halwa,Samosa, rogan josh, steamed rice, suji ka halwa,Spring roll, beef stir fry, fried rice, fried ice cream,Corn soup, enchilada, Mexican chocolate pudding.,Ajiaco, Moqueca da peixe, Coconut cake,Final Exam. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students will have the knowledge and skills for processing, preparing, cooking, presenting and preserving foods commonly used in the kitchen sector. | 5, 8 | A, H |
| Students are ready to become interns in professional kitchens by completing the basic knowledge of cookery. | 14, 6, 9 | A |
| Teaching Methods: | 14: Self Study Method, 5: Cooperative Learning, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Hamburger buns, hamburger sauces, quick pickles, french fries, chocolate chip cookies | |
| 2 | Fried chicken, hot sauce, biscuit bread, icebox cake | |
| 3 | Arancini, Spaghetti Alla Norma, Biancomangiare | |
| 4 | Bruschetta, Lazanya, Tiramisu | |
| 5 | French Onion Soup, coq au vin, Chocolate mousse | |
| 6 | Niçoise salad, Bouillabaisse, Poached Pear | |
| 7 | clams, Basque stew, Crema Catalana | |
| 8 | Midterm Exam | |
| 9 | Cretan Salad, Grilled Calamari, Fish in Paper, Poached Quince Dessert | |
| 10 | Lebanese lentil soup, stuffed dry, tandoori, halwa | |
| 11 | Samosa, rogan josh, steamed rice, suji ka halwa | |
| 12 | Spring roll, beef stir fry, fried rice, fried ice cream | |
| 13 | Corn soup, enchilada, Mexican chocolate pudding. | |
| 14 | Ajiaco, Moqueca da peixe, Coconut cake | |
| 15 | Final Exam |
| Resources |
| To be distributed by the lecturer |
| Güldemir, O. (2018). Bir Osmanlı Yemek Yazması Kitabüt Tabbahin. Önçel , S., Güldemir, O. ve Yayla, Ö. (2019). Mutfak Uygulamaları: İşletme Ve Eğitim Rehberi. Detay Yayıncılık; 1. baskı (3 Eylül 2019) ISBN: 6052540761 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 6 | 6 | 36 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 4 | 6 | 24 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 6 | 7 | 42 | |||
| General Exam | 6 | 7 | 42 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES III | - | Fall Semester | 2+4 | 4 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Onur Semen ÖNER |
| Assistant(s) | |
| Aim | increasing the scope of current practice skills of students with more recipes of starters, snacks, main course, dessert and salads |
| Course Content | This course contains; Hamburger buns, hamburger sauces, quick pickles, french fries, chocolate chip cookies,Fried chicken, hot sauce, biscuit bread, icebox cake,Arancini, Spaghetti Alla Norma, Biancomangiare,Bruschetta, Lazanya, Tiramisu,French Onion Soup, coq au vin, Chocolate mousse,Niçoise salad, Bouillabaisse, Poached Pear,clams, Basque stew, Crema Catalana,Midterm Exam,Cretan Salad, Grilled Calamari, Fish in Paper, Poached Quince Dessert,Lebanese lentil soup, stuffed dry, tandoori, halwa,Samosa, rogan josh, steamed rice, suji ka halwa,Spring roll, beef stir fry, fried rice, fried ice cream,Corn soup, enchilada, Mexican chocolate pudding.,Ajiaco, Moqueca da peixe, Coconut cake,Final Exam. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students will have the knowledge and skills for processing, preparing, cooking, presenting and preserving foods commonly used in the kitchen sector. | 5, 8 | A, H |
| Students are ready to become interns in professional kitchens by completing the basic knowledge of cookery. | 14, 6, 9 | A |
| Teaching Methods: | 14: Self Study Method, 5: Cooperative Learning, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Hamburger buns, hamburger sauces, quick pickles, french fries, chocolate chip cookies | |
| 2 | Fried chicken, hot sauce, biscuit bread, icebox cake | |
| 3 | Arancini, Spaghetti Alla Norma, Biancomangiare | |
| 4 | Bruschetta, Lazanya, Tiramisu | |
| 5 | French Onion Soup, coq au vin, Chocolate mousse | |
| 6 | Niçoise salad, Bouillabaisse, Poached Pear | |
| 7 | clams, Basque stew, Crema Catalana | |
| 8 | Midterm Exam | |
| 9 | Cretan Salad, Grilled Calamari, Fish in Paper, Poached Quince Dessert | |
| 10 | Lebanese lentil soup, stuffed dry, tandoori, halwa | |
| 11 | Samosa, rogan josh, steamed rice, suji ka halwa | |
| 12 | Spring roll, beef stir fry, fried rice, fried ice cream | |
| 13 | Corn soup, enchilada, Mexican chocolate pudding. | |
| 14 | Ajiaco, Moqueca da peixe, Coconut cake | |
| 15 | Final Exam |
| Resources |
| To be distributed by the lecturer |
| Güldemir, O. (2018). Bir Osmanlı Yemek Yazması Kitabüt Tabbahin. Önçel , S., Güldemir, O. ve Yayla, Ö. (2019). Mutfak Uygulamaları: İşletme Ve Eğitim Rehberi. Detay Yayıncılık; 1. baskı (3 Eylül 2019) ISBN: 6052540761 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |