Ordu 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
ASC10220188410	COOKING METHODS - I	Compulsory	1	2	6

Level of Course Unit

Short Cycle

Objectives of the Course

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.

Name of Lecturer(s)

Öğr.Gör. Mehmet KABACIK

Learning Outcomes

1	Mutfağın hiyerşik yapıya göre yönetim şeması ve mutfak bölümlerindeki çalışanların iş ve görev tanımları / Entremetier (Garnitür, çorba, yumurta, Garde manger (soğuk mutfak ) , Pastry (pastane), Kasaphane, Yerel Mutfak, Chef Tournantın )
2	Jülienne, Brunoise, Jardiniére, Macedoine şekillerde doğrama yapmak
3	Lezzet verici karışımları hazırlamak
4	Basic White stock (Temel beyaz etsuyu) stock hazırlamak, Basic brown (Temel kahverengi etsuyu ) stock hazırlamak
5	Yiyecekleri Suda Blanching (Ön Pişirme/Ağartma) pişirme işlemi için ön hazırlık
6	Yiyecekleri Boiling (Bol Suda Pişirme)olarak Pişirme
7	Yiyecekleri Stewing (Kendi Suyunda Pişirme) olarak Pişirme
8	To make job descriptions of kitchen workers according to the hierarchical structure

Mode of Delivery

Evening Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

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

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
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

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Attending Lectures	14	6	84
Practice	14	6	84
Individual Study for Mid term Examination	1	1	1
Individual Study for Final Examination	1	6	6
TOTAL WORKLOAD (hours)			176

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	PO 14	PO 15	PO 16	PO 17	PO 18	PO 19	PO 20
LO1	4			4			4
LO2	4			4			4
LO3	4			4			4
LO4	4			4			4
LO5	4			4			4
LO6	4			4			4
LO7	4			4			4
LO8	4			4			4

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