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
196000107102	SAUCES AND PRODUCTION TECHNIQUES	Compulsory	4	7	2

Level of Course Unit

First Cycle

Objectives of the Course

auces are always prepared separately from the meal and complement the accompanying meal in terms of taste and appearance. It is important that the sauce is made in the desired consistency, that it leaves a good taste in the mouth, and that the tastes of the spices used, such as bitter and sour, are compatible. For this reason, the aim of the course is primarily to explain the basic sauces to the students and make them practice, and to increase their vision and hand skills by making other derivative sauces.

Name of Lecturer(s)

Öğr. Gör. Dr. Arzu İMECE

Learning Outcomes

Students who successfully complete this course; Will be able to define culinary rules, general principles of being a kitchen chef, culinary hierarchy, basic principles followed in preparing basic sauces and derivative sauces. Will be able to discuss the rules and importance of hygiene and sanitation in the kitchen. Will be able to explain basic food groups, heat transfer and basic sauce cooking techniques. Will be able to distinguish between kitchen knives and basic kitchen tools. Will be able to apply basic cutting techniques. Will be able to discuss the differences between stocks and basic sauces, soups, thickeners and binders. Will be able to use basic salad and salad dressings and sandwich preparation techniques.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Sauces, their functions and uses Basic sauces and their applications Derivative sauces and their applications

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Definition of stocks, sauces and soups
2	Preparation for Stocks, Sauces and Soups
3	White Stock, Brown Stock Preparation
4	Fish Stock and Vegetable Stock Preparation
5	Brown Sauce and White Sauce Applications
6	Hollandaise Sauce and Bearnaise Sauce Applications
7	Maitre d’Hotel Butter Varieties
8	Consommé, broth and soups
9	Clear Soups and Grainy Soups
10	Creamy Soups
11	Pureed Soups
12	Salad Dressings and Salad Varieties
13	Preserving sauces and stocks
14	Serving sauces and soups

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

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	30	1	30
Final Examination	30	1	30
TOTAL WORKLOAD (hours)			60

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	3	5	5	3	5	4	4	4	5	4	4	5	3

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