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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 | | 183318001103 | COOKING METHODS- I | Compulsory | 1 | 1 | 4 |
| | Level of Course Unit | | Short Cycle | | Objectives of the Course | | To make job descriptions of kitchen workers according to the hierarchical structure, to prepare various dishes using international chopping and cooking methods | | Name of Lecturer(s) | | Öğrt. Gör. Betül TAN | | Learning Outcomes | | 1 | CREATES THE JOB DESCRIPTIONS OF THE KITCHEN STAFF ACCORDING TO HIERARCHICAL STRUCTURE | | 2 | PRACTISES THE CHOPPING METHODS USED IN INTERNATIONAL KITCHENS | | 3 | PREPARES THE SAUCES AND BASIC STOCKS. | | 4 | Defines food groups. | | 5 | Applies the right chopping techniques and cooking methods according to food groups. |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | The management chart of the kitchen according to the hierarchical structure and the job and job descriptions of the employees in the kitchen departments, Entremetier (Garnish, soup, egg), Garde manger (Cold kitchen), Pastry (Pastry), Butcher, Local Cuisine, Chef Tournantine, Jülienne, Brunoise, Jardiniére, Making chopping in Macedoine forms, Mire poix, Paysanne, Batonnets, Vichy, and other ways of making chopping, Preparing flavoring mixtures, Basic White stock (Basic white broth) to prepare in stock, Basic brown (Basic brown broth) to prepare in stock, Food Water Preparation for blanching (pre-cooking / bleaching), cooking food in water as blanching, pre-preparation for cooking the food, boiling, cooking food in boiling, stewing food, boiling food Preparing for (Self-baking) operation, such as cooking food in Stewing The course consists of subjects. | | Weekly Detailed Course Contents | |
| 1 | The kitchen work and job deions of employees based on the hierarchical structure of Management scheme. | | | | 2 | The kitchen work and job deions of employees based on the hierarchical structure of Management scheme. Entremetier (side dish, soup, eggs, Garde manger (cold kitchen), Pastry (bakeries), slaughter houses, local cuisine, Chef Tournants) | | | | 3 | To make Julienne, Brunoise, Jardiniere, Macedon woodwork ways | | | | 4 | Mira poix, Paysanne, Make Batonnets, Vichy, and other structural shapes Prepare a mixture of flavoring | | | | 5 | Prepare a mixture of flavoring | | | | 6 | to prepare Basic White stock (basic white broth) stock | | | | 7 | To prepare Basic Brown (basic brown broth) in stock | | | | 8 | To prepare Basic Brown (basic brown broth) in stock | | | | 9 | Water blanching foods (pre-baking / Bleach) preparation for the cooking process | | | | 10 | Water blanching foods (pre-baking / Bleach) preparation for the cooking process | | | | 11 | Boiling food (plenty of cooking water) preparation for the cooking process | | | | 12 | Boiling food (plenty of cooking water) | | | | 13 | Stewing food (cooking in its own juices) preparation for operation | | | | 14 | Stewing food (cooking in its own juices) | | |
| | 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) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 7 | 8 | 56 | | Practice | 7 | 8 | 56 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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