| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 183318002202 | KITCHEN APPLIANCES AND TECHNIQUES-II | Compulsory | 1 | 2 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To provide students with basic professional kitchen production techniques. |
| Name of Lecturer(s) |
| Öğrt. Gör. Arzu ODUNKIRAN |
| Learning Outcomes |
| 1 | Hiyerarşik yapıya göre mutfak çalışanlarının iş tanımlarını yapar | | 2 | Uluslararası mutfaklarda kullanılan doğrama kesme işlemlerini yapar | | 3 | Blanching (pişirme) işlemini yapar | | 4 | Boiling(bol suda pişirme) pişen yemekeleri hazırlar | | 5 | Farklı pişirme yöntemlerini kullanarak yeni tarifler uygular | | 6 | Knows and applies Basic Joinery Techniques. | | 7 | Knows and applies Basic Cooking Methods. | | 8 | Knowledge of how food is stored in the kitchen | | 9 | General and local Know and apply basic recipes in the kitchen. | | 10 | General and local Know and apply the basic dessert recipes in the kitchen. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Preparing / preparing the basic stock (meat juices) and sauces Preparing / preparing the boiling dishes Boiling / preparing the dishes cooked in Stewing. The aim of the course is to complete the course by making individual applications in order to enable the students to acquire the necessary intermediate and advanced knowledge and skills in industrial kitchens in the international hotel and restaurant sector. |
| Weekly Detailed Course Contents |
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| 1 | Meat dishes applications | Meat dishes applications | | | 2 | Meat dishes applications | Meat dishes applications | | | 3 | An example application from world cuisine applications | An example application from world cuisine applications | | | 4 | Examples of Dessert Applications | Examples of Dessert Applications | | | 5 | Cereal products applications | Cereal products applications | | | 6 | Vichy cutting | | | | 7 | Basic white stock | | | | 8 | Basic brown stock | | | | 9 | Basic fish stock | | | | 10 | Blanching | | | | 11 | Boiling | | | | 12 | Stewing | | | | 13 | Poché | | | | 14 | topic again | | | | 15 | | | | | 16 | | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 40 | | Team/Group Work | 1 | 60 | | SUM | 100 | |
| Individual Study for 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 |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 3 | 8 | 24 |
| Practice | 11 | 8 | 88 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | 5 | | | | | | | | | | | | | LO2 | | 4 | | | | | | | | | | | | | LO3 | | 4 | | | | | | | | | | | | | LO4 | | 5 | | | | | | | | | | | | | LO5 | | 4 | | | | | | | | | | | | | LO6 | | 5 | | | | | | | | | | | | | LO7 | | 4 | | | | | | | | | | | | | LO8 | | 4 | | | | | | | | | | | | | LO9 | | 5 | | | | | | | | | | | | | LO10 | | 4 | | | | | | | | | | | |
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| * 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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