| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
Learning Outcomes
| 1. | Grilling |
| 2. | Steaming |
| 3. | Sauting |
| 4. | Poaching |
| 5. | Braising |
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Pre-cooking activities
Week 2 - Theoretical
Grilling
Week 3 - Theoretical
Pre-cooking activities
Week 4 - Theoretical
Steaming
Week 5 - Theoretical
Sauting
Week 6 - Theoretical
Shallow fat frying
Week 7 - Theoretical
Deep fat frying
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Pre-cooking activities
Week 10 - Theoretical
Poaching
Week 11 - Theoretical
Pre-cooking activities
Week 12 - Theoretical
Braising
Week 13 - Theoretical
Pre-cooking activities
Smoking
Week 14 - Theoretical
Gratinating
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
| Type of Assessment | Count | Percent |
|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
Workload Calculation
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 50 |
Contribution of Learning Outcomes to Programme Outcomes
