Lesson plan / SPICES AND SOUCES

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To introduce students about sauce used in making food and drink; and make them learn techniques of preparation of various kinds of sauces and application ability
Course Content Definition and classification of spice; types and characteristics of spices consumpted commonly in Turkey, spice culture of different places of the world; keeping of spice; choosing of spice aligned with types of food and drink; matters to pay attention in usage of spices; keeping of spice; preparation, usage and presentation of different hot and cold sauces.

Weekly Course Subjects

1Definition and classification of spice
2Types and characteristics of spice consumpted commonly in Turkey
3Habits and culture of spice usage in different places of world
4Keeping of spice and quality in spice
5Consistency and inconsistency beetween spice types
6Choosing of spice according to type of food and drink
7Particulars of spice usage
8Other flavorer substances
9Mid Term Exam
10The concept and types of sauce and usage principles
11Preparation and presentation of hot sauce
12Preparation and presentation of cold sauce
13Pasta sauces
14Special sauces

Resources

Soslar, Salatalar, Çorbalar Cilt:1. Ekrem Muhittin Yeğen.İnkılap Kitabevi

Salatalar. Anne Willan.Remzi Kitabevi

Meze. Rena Salaman. Ryland, Peters & Small Ltd

Meze. Gülhan Kaya. Hayykitap