Information Package / Course Catalogue
| Course Code | : İKM201 |
| 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 | : 4 |
Students will be able to serve show-based food at the guest desk with this lesson.
Preperation of Cutting and Portioning of Foods at Guest Table, Trimming / Making / Following of Meat Dishes, Seafood, Poultry in the Menu, Making Flambe, Preparing Fondue
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| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %10 |
| Quiz | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 3 | 42 |
| Lecture - Practice | 14 | 0 | 1 | 14 |
| Assignment | 1 | 4 | 0 | 4 |
| Quiz | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 26 | 1 | 27 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 5 | 3 | 5 | 4 | 4 | 4 | 1 | 3 | 2 | 3 |
OÇ-2 | 5 | 3 | 5 | 4 | 4 | 4 | 1 | 4 | 2 | 3 |
OÇ-3 | 5 | 3 | 5 | 4 | 4 | 5 | 1 | 4 | 3 | 3 |
OÇ-4 | 5 | 3 | 5 | 4 | 4 | 4 | 1 | 4 | 2 | 3 |
OÇ-5 | 5 | 3 | 5 | 3 | 2 | 3 | 1 | 3 | 5 | 4 |