| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS32052021341 | Culinary Techniques-IV (Practical) | Compulsory | 3 | 6 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to increase the application knowledge of the students to an advanced level |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Learning the applications of soups, appetizers, meats, offal, poultry and game animals, seafood | | 2 | Ability to apply vegetable and fruit dishes, rice and pasta, pies and buns, pastries, milk, light desserts and confectionery, fruit desserts and drinks |
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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 | Turkish culinary culture | | | | 2 | Methods of cooking in Turkish cuisine | | | | 3 | Ingredients used in Turkish cuisine | | | | 4 | Preparation of dishes of Turkish cuisine | | | | 5 | A modern presentation of Turkish dishes | | | | 6 | Applications: Soups, appetizers | | | | 7 | Meats, offal | | | | 8 | Poultry and game animals, seafood | | | | 9 | Vegetable and fruit dishes, pilaf and pasta | | | | 10 | Pies and buns, pastries | | | | 11 | Milk Puddings | | | | 12 | Beverages | | | | 13 | Practice | | | | 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 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Final Examination | 14 | 4 | 56 |
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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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