| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS31052021341 | Culinary Techniques-III (Practical) | Compulsory | 3 | 5 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To increase students' level of knowledge about starters, snacks, main course and dessert. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Obtaining basic culinary knowledge | | 2 | to have knowledge and skills related to the processing, preparation, cooking, presentation and storage of foods commonly used in culinary culture |
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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 |
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| Weekly Detailed Course Contents |
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| 1 | burgers, pastry cream, potato salad | | | | 2 | a dish of black cabbage and spinach, lamb shank | | | | 3 | | | | | 4 | | | | | 5 | | | | | 6 | | | | | 7 | | | | | 8 | Midterm | | | | 9 | | | | | 10 | | | | | 11 | | | | | 12 | | | | | 13 | Presentation | | | | 14 | 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 | 16 | 4 | 64 |
| Individual Study for Mid term Examination | 16 | 4 | 64 |
| Individual Study for Final Examination | 18 | 1 | 18 |
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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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