| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | ASP20920168410 | COOKING METHODS-II | Zorunlu | 2 | 3 | 5 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| According to this derste hierarchical structure, it is aimed to make the job descriptions of the kitchen workers and to gain the competencies of preparing various meals by using the international chopping and cooking methods. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Öğr.Gör. Mehmet KABACIK |
| Öğrenme Çıktıları |
| 1 | Preparing the grilled meals | | 2 | Steaming (Buharda) prepare / prepare meals cooked | | 3 | To make / process the products in oil | | 4 | Preparing / preparing meals for poaching (cooking in hot water at 80-90 degrees) | | 5 | Braising cook meals prepared / prepared | | 6 | Preparing / preparing gratinating products | | 7 | Roti (cooking large pieces of meat) |
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| Öğrenim Türü |
| Evening Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| Job descriptions of kitchen workers according to the hierarchical structure ,Chopping / cutting operations used in international kitchens
Basic Stocks (flesh) and sauces, . Blanching (pre-baking / bleaching) process, Boiling (cooking with plenty of water) meals, Stewing (cooked in own water) meals |
| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Manifest diagram according to kitchen layout and job descriptions of employees in kitchen sections | | x | | 2 | Manifest diagram according to kitchen layout and job descriptions of employees in kitchen sections | | x | | 3 | Julienne, Brunoise, jardiniére, joinery / making macedonia | | x | | 4 | Mire poix, Paysanne,
Woodworking / making in Batonnets, Vichy, and other forms | | x | | 5 | Preparing flavor blends | | x | | 6 | Basic White stock (Basic white meat) stock prepare / prepare | | x | | 7 | Basic brown (basic brown meat) prepare / prepare | | x | | 8 | Midterm exam | | | | 9 | Preparing food for blanching water (Blanching) | | x | | 10 | Cooking food as water blanching (Pre-Cooking / Bleaching) | | x | | 11 | Cooking food as water blanching (Pre-Cooking / Bleaching) | | x | | 12 | Cooking food as boiling | | x | | 13 | Preparations for Stewing Food Stuffs | | x | | 14 | Preparations for Stewing Food Stuffs | | x | | 15 | Preparations for Stewing Food Stuffs | | x | | 16 | Final Exam | | x |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 4 | 4 |
| Attending Lectures | 14 | 4 | 56 |
| Practice | 14 | 4 | 56 |
| Laboratory | 7 | 4 | 28 |
| Individual Study for Final Examination | 1 | 4 | 4 |
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| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | ÖÇ2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | ÖÇ3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | ÖÇ4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | ÖÇ5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | ÖÇ6 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | ÖÇ7 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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