To provide the recognition of universal culinary terminology, to teach it, and to improve its use.
Course Content
This course contains; Intıroduction ,
General kitchen terminology ,Cutting technics, menu listings, numbers, time measures, adjectives,Pastry terminology ,
Drinks terminology ,Bread making terminology ,Vegetables- Fruits,Fresh herbs- Nuts ,Fish terminology ,
Poultry terminology ,Dairy terminology ,Meat and Meat products terminology ,Equipment- utensils terminology ,Ingredients- general terminology- summary of the term .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understands the basic kitchen terminology in french
1, 9
C
Recognises the basic kitchen terminology in french
Cutting technics, menu listings, numbers, time measures, adjectives
4
Pastry terminology
5
Drinks terminology
6
Bread making terminology
7
Vegetables- Fruits
8
Fresh herbs- Nuts
9
Fish terminology
10
Poultry terminology
11
Dairy terminology
12
Meat and Meat products terminology
Learn about the types of meat used in the world
13
Equipment- utensils terminology
14
Ingredients- general terminology- summary of the term
Resources
Öğretim görevlisinin ders notları
ISBN2035948053, Le Grand Larousse Gastronomique (French Edition), Jol Robuchon Comit 2017
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
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
X
7
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
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
8
112
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
3
6
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
4
4
16
General Exam
5
5
25
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
159
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(159/30)
5
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
PROFESSIONAL FRENCH TERMINOLOGY
-
Spring Semester
2+0
2
5
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assistant(s)
Aim
To provide the recognition of universal culinary terminology, to teach it, and to improve its use.
Course Content
This course contains; Intıroduction ,
General kitchen terminology ,Cutting technics, menu listings, numbers, time measures, adjectives,Pastry terminology ,
Drinks terminology ,Bread making terminology ,Vegetables- Fruits,Fresh herbs- Nuts ,Fish terminology ,
Poultry terminology ,Dairy terminology ,Meat and Meat products terminology ,Equipment- utensils terminology ,Ingredients- general terminology- summary of the term .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Understands the basic kitchen terminology in french
1, 9
C
Recognises the basic kitchen terminology in french
Cutting technics, menu listings, numbers, time measures, adjectives
4
Pastry terminology
5
Drinks terminology
6
Bread making terminology
7
Vegetables- Fruits
8
Fresh herbs- Nuts
9
Fish terminology
10
Poultry terminology
11
Dairy terminology
12
Meat and Meat products terminology
Learn about the types of meat used in the world
13
Equipment- utensils terminology
14
Ingredients- general terminology- summary of the term
Resources
Öğretim görevlisinin ders notları
ISBN2035948053, Le Grand Larousse Gastronomique (French Edition), Jol Robuchon Comit 2017
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
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
