| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 213318002103 | | Compulsory | 1 | 2 | 6 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of this course is; general food preparation and cooking techniques, cooking and preparation techniques of vegetable dishes accepted in national and international cuisines, general characteristics of soups and soup making techniques, food purchasing, storage and storage conditions, dough making and dough preparation techniques, rice; and to be able to comprehend and apply starch usage areas and menu creation stages. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Ayşe Burcu ATALAY |
| Learning Outcomes |
| 1 | Internationally accepted culinary techniques and dishes are known. | | 2 | Understands the importance of professional and personal development in the field of cuisine and gains self-criticism skills. | | 3 | Food processing and storage methods | | 4 | Basic recipes and cooking methods in General and local Cuisine | | 5 | Meat/vegetable broth (Fond) types and Soups | | 6 | A preliminary application is made for any of the world cuisines; Sauces and Soups | | 7 | Preparation of the dough; learn and apply internationally accepted dough types. | | 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 |
| This course is practical and is a continuation of the kitchen practice I course. Students learn the applications, cooking methods and preparation techniques of internationally accepted recipes. The aim of this course is to prepare students for the professional kitchen. |
| Weekly Detailed Course Contents |
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| 1 | Brown and white fond; material selection, preparation steps, storage and use of fonds | Production of brown and white fond | | | 2 | The place of soups in Turkish and World cuisines; Types of soup; Preparation methods; International specialty soups | Application of theoretical knowledge in practice kitchen | | | 3 | How to clean fish? How to remove the fillet? | Kitchen Appliance / | | | 4 | How is chicken shredded? | Kitchen Application | | | 5 | How to clean and portion the beef tenderloin? | Kitchen Application | | | 6 | Food processing and Product Storage Techniques | Kitchen Appliances | | | 7 | Midterm | | | | 8 | International sauces and derivatives | Kitchen appliances | | | 9 | Vegetable dishes applications; different preparation and cooking techniques. | Kitchen Application / | | | 10 | Preparation of dough and internationally accepted dough types | Kitchen Application / | | | 11 | Garnish application that can be served with pastries and dough dishes | Kitchen Application / | | | 12 | Rice varieties and dishes that can be made with rice and their applications | food applications | | | 13 | Legumes and their importance | Kitchen Application / | | | 14 | Sample menü work | Kitchen Application / | | | 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 | 2 | 100 | | 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 | 11 | 6 | 66 |
| Practice | 11 | 9 | 99 |
| Self Study | 14 | 2 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | | | | | | | | | | | | | LO2 | | 5 | | 5 | | | 5 | | | | | | | | LO3 | | | | | | | | | | | | | | | LO4 | 5 | 5 | | 5 | | | 5 | | | | | | | | LO5 | | | | | | | | | | | | | | | LO6 | | 5 | | 5 | | | | | | | | | | | LO7 | | | | | | | | | | | | | | | LO8 | | 5 | | 5 | | | | | | | | | | | LO9 | | | | | | | | | | | | | | | LO10 | | | | | | | | | | | | | |
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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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