Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.Determining the job definiton hierarchically.
2.Practicing slicing and cutting methods used at international kitchens.
3.Preparing basic broth and sauces.
4.Practicing slicing and cutting methods used at international kitchens
5.Preparing basic broth and sauces.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Job definitions of organizational chart and parts of the kitchen hierarchically.
Week 2 - Theoretical
Job definitions of organizational chart and parts of the kitchen hierarchically.
Week 3 - Theoretical
Cutting and slicing methods.
Week 4 - Theoretical
Cutting and slicing methods.
Week 5 - Theoretical
Preparing flavorer mixtures.
Week 6 - Theoretical
Preparing Basic White stock
Week 7 - Theoretical
Preparing Basic Brown
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Preparation for Blanching
Week 10 - Theoretical
Preparation for Blanching
Week 11 - Theoretical
Preparation for Boiling.
Week 12 - Theoretical
Preparation for Boiling.
Week 13 - Theoretical
Preparation for stewing
Week 14 - Theoretical
Preparation for stewing
Week 15 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination110010
Final Examination112012
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes