| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ108B | Cooking Methods II | Compulsory | 1 | 2 | 5 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| It is aimed to gain competence in preparing various dishes by using international cooking methods. |
| Name of Lecturer(s) |
| Öğr. Gör. Miraç İlyas KIVANÇ |
| Learning Outcomes |
| 1 | Learns 7 different cooking techniques. (POACHING, BRAISING, KIPPERING, GRATINATING, ROASTING, GLAZING, BAKING) | | 2 | Learns alternative cooking methods. | | 3 | Can prepare broths and basic sauces. | | 4 | Prepares flavorful mixtures. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Steaming cooking, Sauting products, Shallow fat frying products, Deep fat frying products, poaching food (80-90) cooking in hot water) cooking, braising food, smoked meat cooking, gratinating food cooking, roti baking |
| Weekly Detailed Course Contents |
|
| 1 | Grille cooking method application | Grille cooking method sample application | | | 2 | Sample applications of steaming | Sample applications of steaming | | | 3 | Sauteed (cooked in low oil) cooking method | Sample applications of sauting products | | | 4 | Shallow frying (shallow oil) cooking method | Shallow frying sample applications | | | 5 | Deep frying cooking method | Deep frying (deep fat-abundant fat) cooking practices | | | 6 | Poaching cooking method | Poaching cooking practices | | | 7 | Braising cooking method | Braising cooking practices | | | 8 | Midterm | | | | 9 | Smoked cooking method | Sample applications in accordance with fume cooking method | | | 10 | Roti cooking method in the oven | Roti Cooking practices | | | 11 | Basic white sauces | Preparation of basic white sauces | | | 12 | Basic brown sauces | Preparation of basic brown sauces | | | 13 | Essential oil (oil/butter) sauces | Preparation of essential oil (liquid / butter) sauces | | | 14 | Other basic sauces | Preparation of other basic sauces | | | 15 | Alternative cooking methods | Applying alternative cooking methods | |
|
| Recommended or Required Reading |
| ERASLAN, Nevzat, (2012), Pişirme Yöntemleri. Ankara: Detay Yayıncılık.
GÖKDEMİR, Ayhan, (2012), Pişirme Yöntemleri I-II. Ankara: Detay Yayıncılık. |
| 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 | 1 | 1 |
| Attending Lectures | 14 | 3 | 42 |
| Report Preparation | 14 | 3 | 42 |
| 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 | 2 | 4 | 3 | 3 | 4 | 4 | 2 | 4 | 2 | 2 | | LO2 | 1 | 1 | 1 | 3 | 4 | 3 | 3 | 1 | 2 | 1 | | LO3 | 2 | 4 | 4 | 4 | 4 | 3 | 2 | 3 | 2 | 2 | | LO4 | 2 | 3 | 3 | 4 | 4 | 2 | 1 | 3 | 1 | 1 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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