Ders Planı

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CLASS 2

CLASS 4

Lesson plan / MEAT AND MEAT PRODUCTS

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 get students know the characteristics of meat and meat products, to develop and improve their knowledge and skills on the analysis and use of those products under sanitary terms, in the field of gastronomy and culinary arts.
Course Content	Definitions, types and characteristics, production and quality criteria of fresh meat such as minced meat, meat cubes, beefsteak, etc. and meat products such as salami, sausage, fermented sausage, ham, etc., and what to consider while buying, conserving, presenting and using those.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	General characteristics of meat and meat products
2	Functions of and areas of use in the field of gastronomy, of meat and meat products
3	Fresh meat (body)
4	Chopping the body
5	Preparation of precious meat
6	Processing fresh meat (minced meat, meat cubes, shashlik, beefsteak, etc)
7	Rolled meat
8	Meatballs
9	VISA EXAM
10	Fermented meat products
11	Boiled and smoked meat
12	Pastrami and ham
13	Europe-originated special meat products
14	Meat products of various cultures

Resources

Et ve Et Ürünleri Teknolojisi. Şahsene Anar. Dora Yayıncılık

Türk ve Dünya Mutfaklarından Beyaz Etli Çok Lezzetli 100 Tarif. Ebru Erke. Hayykitap

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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