Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000105103	COLD KITCHEN	Compulsory	3	5	5

Level of Course Unit

First Cycle

Objectives of the Course

Name of Lecturer(s)

Dr. Öğretim Üyesi M. Murat CEYLAN

Learning Outcomes

1	Preparing salads and dressings,
2	Preparing hors d'oeuvres, appetizers and sandwiches
3	Preparing cold soups and dishes with olive oil,
4	Preparing cold plates and decorations

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Defining cold cuisine, types of cold cuisine and related concepts	None	None
2	Preparing cold sauces and marinades	None	None
3	Preparing the salads	None	None
4	Preparing the appetizers	None	None
5	Preparing the appetizers	None	None
6	Preparing hors d'oeuvres	None	None
7	Making cold sandwiches	None	None
8	Preparing olive oil dishes	None	None
9	Preparing olive oil dishes	None	None
10	Preparing cold buffet meals	None	None
11	Preparing cold buffet meals	None	None
12	Preparing plates and buffet decorations	None	None
13	Preparing plates and buffet decorations	None	None
14	Final Exam	None	None

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

PO
1

PO
2

PO
3

PO
4

PO
5

PO
6

PO
7

PO
8

PO
9

PO
10

PO
11

PO
12

PO
13

LO1

LO2

LO3

LO4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High