| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 213318002104 | | Compulsory | 1 | 2 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| In this course, it is aimed to gain the ability of preparing various dishes using international chopping and cooking methods. |
| Name of Lecturer(s) |
| Öğr. Gör. Betül TAN |
| Learning Outcomes |
| 1 | Being able to preparing meals cooked with the grill | | 2 | Being able to preparing meals cooked with the steam | | 3 | Being able to preparing meals cooked with the roti | | 4 | Poaching (80-90 derecede ısınmış suda pişirme) yemekleri hazırlar/hazırlatır | | 5 | Braising pişen et yemeklerini hazırlar/hazırlatır |
|
| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Food steaming, sauting, shallow fat frying products, deep fat frying products, food poaching (heated in 80-90 degrees water) cooking, braising baking foods, cooking meats smoked, cooking gratinating foods, cooking baking (roti) are discussed. |
| Weekly Detailed Course Contents |
|
| 1 | Grilled meat dishes Cooking | Cuisine application | | | 2 | Steaming food (steamed) Cooking | Cuisine application | | | 3 | Sauting (cooked in a little oil) cooked products | Cuisine application | | | 4 | Shallow fat frying (shallow oil | Cuisine application | | | 5 | Deep fat frying (deep-fat-rich oil) | Cuisine application | | | 6 | Food Poaching (80-90 degree water heated cooking) Cooking | Cuisine application | | | 7 | Braising cooking technique | Cuisine application | | | 8 | Gratinating cooking technique | Cuisine application | | | 9 | Roti Cooking technique | Cuisine application | | | 10 | Blanching cookşng technique | Cuisine application | | | 11 |
Cooking Foods Braising | | | | 12 | Boiling cooking technique | Cuisine application | | | 13 | Stewing cooking technique | Cuisine application | | | 14 | Kippering cooking technique | Cuisine application | |
|
| 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 |
| LO1 | | 4 | | | | | | | | | | | | | LO2 | | 4 | | | | | | | | | | | | | LO3 | | 4 | | | | | | | | | | | | | LO4 | | 4 | | | | | | | | | | | | | LO5 | | 4 | | | | | | | | | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|