| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000106106 | SALADS | Elective | 3 | 6 | 6 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To teach different types of salads from various cultures, preparation techniques, and nutritional values while emphasizing their importance in culinary arts. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Identify different types of salads and their characteristics from various cultures. | | 2 | Apply ingredient selection and preparation techniques in salad making. | | 3 | Prepare different types of dressings and assess their compatibility with salads. | | 4 | Analyze the nutritional values of salads and create balanced menus. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| NONE |
| Recommended Optional Programme Components |
| NONE |
| Course Contents |
| This course focuses on types of salads, ingredient selection, cutting and preparation techniques, dressing preparation, presentation techniques, and nutritional values. Traditional and modern salad recipes from world cuisines will be explored through practical applications. |
| Weekly Detailed Course Contents |
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| 1 | History of Salad and Its Role in Culinary Arts | | | | 2 | Selection of Salad Ingredients and Nutritional Values | | | | 3 | Cutting and Preparation Techniques | | | | 4 | Classic Green Salads and Their Varieties | | | | 5 | Grain and Legume-Based Salads | | | | 6 | Fruit and Seafood Salads | | | | 7 | Chef Salads and Creative Presentations | | | | 8 | Midterm Exam and Practical Evaluation | | | | 9 | Traditional Salad Recipes from World Cuisines | | | | 10 | Salad Dressings: Emulsions, Vinaigrettes, and Cream-Based Dressings | | | | 11 | Healthy and Functional Salads | | | | 12 | Warm Salads Prepared with Different Cooking Techniques | | | | 13 | Practical Menu Planning and Salad Plate Preparation | | | | 14 | General Evaluation and Student Presentations | | |
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| Recommended or Required Reading |
| Instructor's lecture notes |
| 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) | | NONE |
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| Workload Calculation |
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| Midterm Examination | 1 | 30 | 30 |
| Final Examination | 1 | 50 | 50 |
| Project Presentation | 1 | 40 | 40 |
| Individual Study for Mid term Examination | 1 | 25 | 25 |
| Individual Study for Final Examination | 1 | 25 | 25 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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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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