Information Package / Course Catalogue
| Course Code | : AŞL102 |
| 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.
Chicken Cooking Techniques, Offals, Prey animals, Pizza, Hamburger, Sandwich, Fish Cooking Techniques, Salads and Appetizers, Basic Pastry
| Ins. Okan Umut ŞİMŞEK |
| 1. | Preparing broth and basic sauces, knowing international chopping methods. |
| 2. | Preparing the soups |
| 3. | Preparing vegetable dishes and dishes with olive oil |
| 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 | 5 | 5 | 5 | ||||||||
OÇ-2 | 5 | 5 | 5 | 5 | 5 | ||||||||
OÇ-3 | 5 | 5 | 5 | 5 | 5 | ||||||||
OÇ-4 | 5 | 5 | 5 | 5 | 5 | ||||||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | ||||||||
OÇ-6 | 5 | 5 | 5 | 5 | 5 | ||||||||
OÇ-7 | 5 | 5 | 5 | 5 | 5 | ||||||||