Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | ASC20520188410 | COOKING METHODS - II | Compulsory | 2 | 3 | 4 |
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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 | 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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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 |
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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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Recommended or Required Reading |
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 4 | 4 |
Attending Lectures | 14 | 4 | 56 |
Practice | 14 | 4 | 56 |
Laboratory | 4 | 4 | 16 |
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Contribution of Learning Outcomes to Programme Outcomes |
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 | | | | | | | | | | | | | |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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