Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN PRACTICES II | - | Spring 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. Ateş ÖZPOLAT |
| Assistant(s) | |
| Aim | This course is a continuation of Kitchen Practices I and to reinforce the basics with the existing practice, to increase the kitchen practice through new recipes. Likewise, in the kitchen, to comprehend the use of all kitchen materials and to gain the practice of preparing food products in accordance with the rules of healthy nutrition and hygiene. |
| Course Content | This course contains; General information about the curriculum, kitchen equipment usage and work safety,Poultry Slaughtering and Cooking Techniques,Beef Cutting and Cooking Techniques -Kuzu kol tandır -Kuzu pirzola -Kuzu incik Marinating and finishing techniques,Lamb Meat Cutting and Cooking Techniques -Lamb arm tandoor -Lamb chops -Lamb's shank -Cutting and processing techniques -Marinating and finishing techniques,-Fish Types and Cutting and Cooking Techniques -Perch processing and filleting -Flounder processing and filleting -gravlax -Fish broth and soup extraction -Shellfish lobster cooking and serving,Chicken processing shredding techniques,MIDTERM EXAM,Answering and discussing exam question. ,Egg Dishes,Cloud egg türüf Japon omlet Bulut omlet ,Roma usulü sezar salatası ve sosu Ballı balzamik soslu kinoa salatası ,Cold and hot snacks Risotto aranchi Kabak kuşkonmaz carpaccio Domates tartar Karides sebze tempura ,Cold and hot snacks,Risotto arancini Pumpkin asparagus carpaccio Tomato tartar Shrimp vegetable tempura ,FINAL EXAM. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students can prepare healthy, basic nutritional products and practical menu using their technical knowledge. | 5, 8 | H |
| Students can provide preparation for pre-preparation and pre-cooking processes in line with standard recipes | 8, 9 | H |
| Students comprehend product application requirements with all tools and materials in the kitchen. | 8, 9 | H |
| Teaching Methods: | 5: Cooperative Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | General information about the curriculum, kitchen equipment usage and work safety | |
| 2 | Poultry Slaughtering and Cooking Techniques | |
| 3 | Beef Cutting and Cooking Techniques -Kuzu kol tandır -Kuzu pirzola -Kuzu incik Marinating and finishing techniques | |
| 4 | Lamb Meat Cutting and Cooking Techniques -Lamb arm tandoor -Lamb chops -Lamb's shank -Cutting and processing techniques -Marinating and finishing techniques | |
| 5 | -Fish Types and Cutting and Cooking Techniques -Perch processing and filleting -Flounder processing and filleting -gravlax -Fish broth and soup extraction -Shellfish lobster cooking and serving | |
| 6 | Chicken processing shredding techniques | |
| 7 | MIDTERM EXAM | |
| 8 | Answering and discussing exam question. | |
| 9 | Egg Dishes | |
| 10 | Cloud egg türüf Japon omlet Bulut omlet | |
| 11 | Roma usulü sezar salatası ve sosu Ballı balzamik soslu kinoa salatası | |
| 12 | Cold and hot snacks Risotto aranchi Kabak kuşkonmaz carpaccio Domates tartar Karides sebze tempura | |
| 13 | Cold and hot snacks | |
| 14 | Risotto arancini Pumpkin asparagus carpaccio Tomato tartar Shrimp vegetable tempura | |
| 15 | FINAL EXAM |
| Resources |
| To be distributed by the lecturer |
| Sibel Önçel, Osman Güldemir, Önder Yayla. 2018. Mutfak Uygulamaları DETAY YAYINCILIK 9786052540763 |
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 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 7 | 4 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 6 | 18 | |||
| Term Project | 6 | 6 | 36 | |||
| Presentation of Project / Seminar | 2 | 6 | 12 | |||
| Quiz | 2 | 5 | 10 | |||
| Midterm Exam | 1 | 9 | 9 | |||
| General Exam | 1 | 10 | 10 | |||
| Performance Task, Maintenance Plan | 3 | 6 | 18 | |||
| Total Workload(Hour) | 225 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(225/30) | 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 II | - | Spring 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. Ateş ÖZPOLAT |
| Assistant(s) | |
| Aim | This course is a continuation of Kitchen Practices I and to reinforce the basics with the existing practice, to increase the kitchen practice through new recipes. Likewise, in the kitchen, to comprehend the use of all kitchen materials and to gain the practice of preparing food products in accordance with the rules of healthy nutrition and hygiene. |
| Course Content | This course contains; General information about the curriculum, kitchen equipment usage and work safety,Poultry Slaughtering and Cooking Techniques,Beef Cutting and Cooking Techniques -Kuzu kol tandır -Kuzu pirzola -Kuzu incik Marinating and finishing techniques,Lamb Meat Cutting and Cooking Techniques -Lamb arm tandoor -Lamb chops -Lamb's shank -Cutting and processing techniques -Marinating and finishing techniques,-Fish Types and Cutting and Cooking Techniques -Perch processing and filleting -Flounder processing and filleting -gravlax -Fish broth and soup extraction -Shellfish lobster cooking and serving,Chicken processing shredding techniques,MIDTERM EXAM,Answering and discussing exam question. ,Egg Dishes,Cloud egg türüf Japon omlet Bulut omlet ,Roma usulü sezar salatası ve sosu Ballı balzamik soslu kinoa salatası ,Cold and hot snacks Risotto aranchi Kabak kuşkonmaz carpaccio Domates tartar Karides sebze tempura ,Cold and hot snacks,Risotto arancini Pumpkin asparagus carpaccio Tomato tartar Shrimp vegetable tempura ,FINAL EXAM. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students can prepare healthy, basic nutritional products and practical menu using their technical knowledge. | 5, 8 | H |
| Students can provide preparation for pre-preparation and pre-cooking processes in line with standard recipes | 8, 9 | H |
| Students comprehend product application requirements with all tools and materials in the kitchen. | 8, 9 | H |
| Teaching Methods: | 5: Cooperative Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | General information about the curriculum, kitchen equipment usage and work safety | |
| 2 | Poultry Slaughtering and Cooking Techniques | |
| 3 | Beef Cutting and Cooking Techniques -Kuzu kol tandır -Kuzu pirzola -Kuzu incik Marinating and finishing techniques | |
| 4 | Lamb Meat Cutting and Cooking Techniques -Lamb arm tandoor -Lamb chops -Lamb's shank -Cutting and processing techniques -Marinating and finishing techniques | |
| 5 | -Fish Types and Cutting and Cooking Techniques -Perch processing and filleting -Flounder processing and filleting -gravlax -Fish broth and soup extraction -Shellfish lobster cooking and serving | |
| 6 | Chicken processing shredding techniques | |
| 7 | MIDTERM EXAM | |
| 8 | Answering and discussing exam question. | |
| 9 | Egg Dishes | |
| 10 | Cloud egg türüf Japon omlet Bulut omlet | |
| 11 | Roma usulü sezar salatası ve sosu Ballı balzamik soslu kinoa salatası | |
| 12 | Cold and hot snacks Risotto aranchi Kabak kuşkonmaz carpaccio Domates tartar Karides sebze tempura | |
| 13 | Cold and hot snacks | |
| 14 | Risotto arancini Pumpkin asparagus carpaccio Tomato tartar Shrimp vegetable tempura | |
| 15 | FINAL EXAM |
| Resources |
| To be distributed by the lecturer |
| Sibel Önçel, Osman Güldemir, Önder Yayla. 2018. Mutfak Uygulamaları DETAY YAYINCILIK 9786052540763 |
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 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |