Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| A LA CARTE FOOD PRODUCTION | - | Fall Semester | 1+3 | 2,5 | 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) | Lect. Merih TATLI |
| Assistant(s) | |
| Aim | This course aims to provide Gastronomy and Culinary Arts students with the basic skills they will need when they will work in à la carte restaurants. It aims to provide students with information on à la carte restaurant operation, creating menu cards, task distribution and preparation of à la carte meals. |
| Course Content | This course contains; Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,A la Carte Restaurants and Menu Cards ,Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,Soups: Beans and mussels soup, Chestnuts, mushrooms and potato soup ,Snacks: Tomato and Ricotta, Mixed Land and Sea Frying, Sos Aioli, Burrata with Bresaola ,Starter dishes: Salmone Marinato, Grilled Asparagus with Parmesan, Tartare Di Tonno Con Salsa Tonnata, Beetroot, Orange, Goat Carpacio ,Pastas: Seafood Linguine, Asparagus Ravioli ,Risottos: Caramelized Onion and Mushroom Risotto, Dried Meat Risotto ,Pastas: Seafood Linguine ,Pastas: Asparagus Ravioli ,Chicken Confit Pear Chicken,Desserts: Pastry Cream, Choux Craquelin ,Technical tour ,Semester Review. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Develops practical skills in the preparation and presentation of à la carte meals. | 10, 11, 5, 6, 9 | |
| Understands and explains the operation of a la carte restaurant. | 5, 6 | A |
| Understands and implements the importance of task distribution. | 33, 9 |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 33: Station Technique , 5: Cooperative Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms | |
| 2 | A la Carte Restaurants and Menu Cards | |
| 3 | Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms | |
| 4 | Soups: Beans and mussels soup, Chestnuts, mushrooms and potato soup | |
| 5 | Snacks: Tomato and Ricotta, Mixed Land and Sea Frying, Sos Aioli, Burrata with Bresaola | |
| 6 | Starter dishes: Salmone Marinato, Grilled Asparagus with Parmesan, Tartare Di Tonno Con Salsa Tonnata, Beetroot, Orange, Goat Carpacio | |
| 7 | Pastas: Seafood Linguine, Asparagus Ravioli | |
| 8 | Risottos: Caramelized Onion and Mushroom Risotto, Dried Meat Risotto | |
| 9 | Pastas: Seafood Linguine | |
| 10 | Pastas: Asparagus Ravioli | |
| 11 | Chicken Confit Pear Chicken | |
| 12 | Desserts: Pastry Cream, Choux Craquelin | |
| 13 | Technical tour | |
| 14 | Semester Review |
| Resources |
| Five-star Hotel menus Restaurant menus |
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. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | |||||||
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 | 4 | 56 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 6 | 18 | |||
| Term Project | 2 | 4 | 8 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 7 | 2 | 14 | |||
| General Exam | 7 | 2 | 14 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 138 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(138/30) | 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 |
|---|---|---|---|---|---|
| A LA CARTE FOOD PRODUCTION | - | Fall Semester | 1+3 | 2,5 | 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) | Lect. Merih TATLI |
| Assistant(s) | |
| Aim | This course aims to provide Gastronomy and Culinary Arts students with the basic skills they will need when they will work in à la carte restaurants. It aims to provide students with information on à la carte restaurant operation, creating menu cards, task distribution and preparation of à la carte meals. |
| Course Content | This course contains; Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,A la Carte Restaurants and Menu Cards ,Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms ,Soups: Beans and mussels soup, Chestnuts, mushrooms and potato soup ,Snacks: Tomato and Ricotta, Mixed Land and Sea Frying, Sos Aioli, Burrata with Bresaola ,Starter dishes: Salmone Marinato, Grilled Asparagus with Parmesan, Tartare Di Tonno Con Salsa Tonnata, Beetroot, Orange, Goat Carpacio ,Pastas: Seafood Linguine, Asparagus Ravioli ,Risottos: Caramelized Onion and Mushroom Risotto, Dried Meat Risotto ,Pastas: Seafood Linguine ,Pastas: Asparagus Ravioli ,Chicken Confit Pear Chicken,Desserts: Pastry Cream, Choux Craquelin ,Technical tour ,Semester Review. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Develops practical skills in the preparation and presentation of à la carte meals. | 10, 11, 5, 6, 9 | |
| Understands and explains the operation of a la carte restaurant. | 5, 6 | A |
| Understands and implements the importance of task distribution. | 33, 9 |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 33: Station Technique , 5: Cooperative Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms | |
| 2 | A la Carte Restaurants and Menu Cards | |
| 3 | Explanation of the teaching plan, purpose and content of the course, gastronomy concept, basic terms | |
| 4 | Soups: Beans and mussels soup, Chestnuts, mushrooms and potato soup | |
| 5 | Snacks: Tomato and Ricotta, Mixed Land and Sea Frying, Sos Aioli, Burrata with Bresaola | |
| 6 | Starter dishes: Salmone Marinato, Grilled Asparagus with Parmesan, Tartare Di Tonno Con Salsa Tonnata, Beetroot, Orange, Goat Carpacio | |
| 7 | Pastas: Seafood Linguine, Asparagus Ravioli | |
| 8 | Risottos: Caramelized Onion and Mushroom Risotto, Dried Meat Risotto | |
| 9 | Pastas: Seafood Linguine | |
| 10 | Pastas: Asparagus Ravioli | |
| 11 | Chicken Confit Pear Chicken | |
| 12 | Desserts: Pastry Cream, Choux Craquelin | |
| 13 | Technical tour | |
| 14 | Semester Review |
| Resources |
| Five-star Hotel menus Restaurant menus |
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. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |