| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000105101 | KITCHEN APPLICATION-III | Compulsory | 3 | 5 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Practical teaching of dairy products, egg-based dishes, vegetables, sauces and meat/fish juices. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Nilgün DEMİREL İLİ |
| Learning Outcomes |
| 1 | He/she can prepare milk and egg-based foods. | | 2 | He/she can prepare vegetable dishes. | | 3 | She/he can prepare various sauces and meat/fish broths. | | 4 | Develops various menus in accordance with the principles of menu planning. | | 5 | Have knowledge and practice about national and international cuisines. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Dairy products, basic use of eggs, basic recipes based on milk and eggs, vegetables, cooking vegetables, preparation of sauces and meat/fish juices. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to dairy products | | | | 2 | Basic recipes with dairy products | | | | 3 | Student applications | | | | 4 | Basic egg use and storage conditions | | | | 5 | Basic recipes based on eggs and their applications | | | | 6 | Student applications | | | | 7 | Vegetables, storage conditions and varieties | | | | 8 | Midterm | | | | 9 | Preliminary preparation of vegetables and their varieties and types of cooking | | | | 10 | Student applications | | | | 11 | Sauces | | | | 12 | Sauces | | | | 13 | Meat/fish juices | | | | 14 | Final Exam | | |
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| Recommended or Required Reading |
| The Culinary Institute of America (2006). The Professional Chef. (8th ed.),
Gisslen, W. (2010). Professional Cooking. (7th ed). New Jersey: John Wiley & Sons, Inc.
Otel İşletmelerinde MUTFAK YÖNETİMİ/ Prof. Dr. Ahmet Aktaş, Doç. Dr. Bahattin Özdemir |
| Planned Learning Activities and Teaching Methods |
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| 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) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 20 | 20 |
| Final Examination | 1 | 25 | 25 |
| Attending Lectures | 14 | 6 | 84 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 10 | 10 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | | | | | | | | | | LO2 | | 5 | | | | | | | | | | | | | LO3 | | | 5 | | | | | | | | | | | | LO4 | | | | 5 | | | | | | | | | | | LO5 | | | | | 5 | | | | | | | | |
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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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