Information Package / Course Catalogue
| Course Code | : AŞL101 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 1 |
| Credit | : 4 |
| Lab | : 0 |
| ECTS | : 6 |
In this lesson, food groups and the food that can be prepared from these food groups will be discussed both theoretically and practically.
Stocks and Basic Sauces, Soups, Vegetable Dishes and Olive Oil, Meat Cooking Techniques, Garnish Preparation, Pulses, Pasta and Rice
| Ins. Okan Umut ŞİMŞEK |
| Lec. Emrah Köksal SEZGİN |
| 1. | Preparing broth and basic sauces, knowing international chopping methods. |
| 2. | Preparing the soups |
| 3. | Preparing Vegetable Dishes and Olive Oil Dishes |
| 4. | Knowing the cooking techniques for meat, fish, chicken, and offal |
| 5. | Preparing garnishes |
| 6. | Being able to cook legumes |
| 7. | To be able to make pasta and rice dishes |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Lecture - Practice | 14 | 1 | 1 | 28 |
| Studio Work | 14 | 2 | 1 | 42 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 148 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||
OÇ-2 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||
OÇ-3 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||
OÇ-4 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||
OÇ-5 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||
OÇ-6 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||
OÇ-7 | 5 | 5 | 2 | 3 | 3 | 1 | 1 | 3 | 1 | ||||