Ders Planı

Lesson Information

Course Credit	4.0
Course ECTS Credit	8.0
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	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To inform the students about the preparation and presentation of stock, sauce, soup, garniture and pasta
Course Content	Preparation of stocks, preparation and presentation of sauces, preparation and presentation of soups, preparation and presentation of garnitures , preparation and presentation of pastas, preparation and presentation of beverages.

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	STOCKS
2	SAUCES I
3	SAUCES II
4	SAUCE DERIVATIVES
5	SOUPS I
6	SOUPS II
7	RICE AND BULGHUR DISHES I
8	RICE AND BULGHUR DISHES II
9	MID-TERM EXAM
10	PASTA
11	FILLED PASTA
12	SIDE DISH I
13	SIDE DISH II
14	PREPARATION AND PRESENTATION OF BEVERAGES

Resources

Yemek Kitabı Cilt 1. Cemaliye Tüter. İnkılap Kitabevi

Açıklamalı Yemek Kitabı Cilt 2. Cemaliye Tüter. İnkılap Kitabevi

Açıklamalı Yemek Kitabı Cilt 3. Cemaliye Tüter. İnkılap Kitabevi

Altın Kitap Serisi Yemek Kitabı. Kolektif. Alfa Yayıncılık

Pratik Mutfak Rehberi - Lezzet Saati. Bülent Özükan. Boyut Yayın Grubu
Salatalar. Anne Willan. Remzi Kitabevi

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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