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Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ASC127			1	2	5,00

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Önlisans

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Language of Instruction

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Objectives of the Course

The aim of this course is to provide both practical and theoretical knowledge after the basic application information seen in the Culinary Applications -l course; It aims to teach classical culinary techniques and principles such as meat, fish, vegetables, pastries, grains, legumes, poultry and seafood stocks and sauces, as well as to reinforce the topics taught in previous sessions.

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Name of Lecturer(s)

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Learning Outcomes

1	Learns to follow food preparation and application processes in the kitchen.
2	Learns the international cooking methods applied in the kitchen by practicing the products.
3	Prepares and harmonizes the recipes and menus to be prepared in the kitchen.
4	Learns the usage times of food and food preparation methods.
5	Explains the appropriate dishes for meals, invitations and transition periods and learns the harmony of the prepared dishes with each other.

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Mode of Delivery

Formal Education

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Prerequisities and Co-Requisities

There is no prerequisite or co-requisite for this course.

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Recommended Optional Programme Components

No

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Content of the Course

After the work to be done by the student in the kitchen is prepared, classical kitchen techniques such as meat, fish, vegetable, chicken and seafood stocks and sauces, cooking techniques, kitchen equipment, soups, pilafs, legumes, salads and sauces are prepared and taught theoretically and practically.

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Weekly Detailed Course Contents

Week	Subjects (Theoretical)	Practice, Laboratory	Teaching Methods	Preparatory
1	Soups	The preparation of soup types is explained theoretically and demonstrated practically.
2	Meat and Meat product	Meat and dishes made with meat products are explained theoretically and demonstrated practically.
3	Meat and Meat product	Meat and garniture made with meat products are explained theoretically and demonstrated practically.
4	Poultry and White Meats	Poultry and White Meats made with meat products are explained theoretically and demonstrated practically.
5	Reises	Reise made with meat products are explained theoretically and demonstrated practically.
6	Pastas	Preparation of pasta and application with different cooking methods
7	Salads and Appetizers	Preparation of Salads and Appetizers and their application in accordance with the menu
8	Fish and Aquaculture	Preparation of fish and seafood products and their application with different cooking methods
9	Fish and Aquaculture	Preparation of fish and seafood products and their application with different cooking methods
10	Souces	Making and applying sauce types with meals
11	olive oil dishes and stuffed vegetables	Making and preparing olive oil dishes and stuffed vegetables
12	Pastries	Making and applying pastries (pastries, buns, ravioli, etc.)
13	Desserts	Making and preparing desserts (sorbet desserts)
14	Desserts	Making and preparing desserts (milk desserts)

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Text Book / Material / Recommended Resources

1. Kitchen Applications - Prof. Dr. Semra Acar Şahingöz ( Detay Publishing ) 2. Basic Kitchen Techniques and Management - Erol Geçkin, Mahmut Baltacı (Detay Publishing)

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Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	60
Homework	1	40
Total		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
Total		100
Term (or Year) Learning Activities		50
End Of Term (or Year) Learning Activities		50

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Work Pacement(s)

No

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Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	2	28
Team/Group Work	5	5	25
Class Participation (Practice)	14	2	28
Field Work	1	10	10
Individual Study for Final Examination	1	15	15
Homework	1	10	10
Total Work Load (hours)			118

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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
LO 1	4	3	4		4	5	5	5			4	5	5
LO 2	4	5	4		4	5	5	5	4		5	5	4
LO 3	3	4	5		5	4	5	5	3		3	5	4
LO 4	5	3	4		4	4		4	4		3	3	3
LO 5	4	2	5		4	3	5	4	2		3	3	4