| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS22032021341 | Culinary Techniques-II (Practical) | Compulsory | 2 | 4 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To gain advanced knowledge about Soups, Pilafs, Pastas, Side Dishes and Sauces, Spices, Meat, Milk, Egg Types, Legumes and Cereals. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Getting More Detailed Information about Rice, Soups and Sauces. | | 2 | To Learn about Cooking Legumes and Cereals. | | 3 | Learn More About Cooking Meat. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Soups, Pilafs, Pastas, Side Dishes and Sauces, Spices, Meat, Milk, Egg Types, Legumes and Cereals |
| Weekly Detailed Course Contents |
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| 1 | Soups, Broths (Stocks) and Binders | | | | 2 | | | | | 3 | Pastas | | | | 4 | Side Dishes and Snacks | | | | 5 | Sauces | | | | 6 | Cakes and Bakery Products | | | | 7 | Beverages | | | | 8 | Midterm | | | | 9 | Fresh and Dry Spices Used in the Kitchen | | | | 10 | Meat and Meat Products | | | | 11 | Fish and Aquatic Products | | | | 12 | Milk and milk products | | | | 13 | The Use of Eggs and Egg Products in the Kitchen | | | | 14 | Legumes: Properties and Use in the Kitchen | | | | 15 | Cereals | | | | 16 | Final Exam | | |
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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 | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 15 | 3 | 45 |
| Individual Study for Mid term Examination | 16 | 3 | 48 |
| Individual Study for Final Examination | 14 | 2 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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