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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ113B | Cooking Methods | Compulsory | 1 | 1 | 5 |
| | Level of Course Unit | | Short Cycle | | Objectives of the Course | | According to the hierarchical structure, it is aimed to gain the competencies of making the job descriptions of kitchen workers and preparing various dishes by using international cooking methods. | | Name of Lecturer(s) | | Öğr. Gör. Miraç İlyas KIVANÇ | | Learning Outcomes | | 1 | According to the hierarchical structure of the kitchen and kitchen workers can define the job descriptions. | | 2 | Learns 8 different cooking techniques. (BLANCHING, BOILING, STEWING, GRILLING, STEAMING, SAUTING, SHALLOW FAT FRYING, DEEP FAT FRYING) | | 3 | Recognizes vegetables and legumes used in the kitchen. | | 4 | Knows the meat, fish and game poultry used in the kitchen. | | 5 | Knows the types of oils used in the kitchen. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | | Course Contents | | Preparing delicious blends, Preparing Basic White stock stock, Preparing Basic brown stock, Preparing food for Blanching in water, Preparing food for Blanching in water, Preparing food for Boiling cooking, Preparing food for Boiling, Preparing food for Stewing Cooking, Stewing Foods. | | Weekly Detailed Course Contents | |
| 1 | Management scheme according to the hierarchical structure of the kitchen | | | | 2 | Management scheme according to the hierarchical structure of the kitchen | | | | 3 | Definition of kitchen, basic concepts about kitchen | | | | 4 | Work and job descriptions of kitchen employees | | | | 5 | Kitchen health, cleaning, hygiene and food safety | | | | 6 | Cleaning and preparation of food ingredients | | | | 7 | Basic brown stock definition, importance, where they are used, preparation and storage | | | | 8 | Midterm | | | | 9 | | Basic white stock definition, importance, where they are used, preparation and storage | | | 10 | | Basic Fish Stock definition, importance, where they are used, preparation and storage | | | 11 | | Definition, importance, preparation and storage of Remulage | | | 12 | | Definition of boiling cooking process, importance of food processing, preparation and storage | | | 13 | | Definition of food stewing process, its importance, places of use, preparation and storage | | | 14 | | Definition of food blanching in water, importance, usage, preparation and storage | | | 15 | | Preparation of flavoring mixtures | |
| | Recommended or Required Reading | | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 3 | 42 | | Report Preparation | 14 | 2 | 28 | | Individual Study for Mid term Examination | 14 | 1 | 14 | | Individual Study for Final Examination | 14 | 1 | 14 | | Homework | 14 | 3 | 42 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 3 | 2 | 3 | 4 | 3 | 4 | 1 | 3 | 4 | | LO2 | 2 | 3 | 4 | 3 | 1 | 2 | 2 | 4 | 4 | 3 | | LO3 | 2 | 3 | 4 | 3 | 1 | 2 | 2 | 3 | 3 | 3 | | LO4 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 2 | | LO5 | 3 | 3 | 4 | 4 | 2 | 2 | 2 | 4 | 3 | 2 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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