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.Preparing side dishes
2.Preparing soups
3.Preparing breakfast and guests
4.Managing breakfast department
5.Managing slaughterhouse
6.Preparing fisheries
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Preparing fruit and vegetable side dishes
Week 2 - Theoretical
Preparing carbohydrate and meat side dishes
Week 3 - Theoretical
Preparing viscous and limpid soups
Week 4 - Theoretical
Preparing national and special soups
Week 5 - Theoretical
Preparing eggs for breakfast
Week 6 - Theoretical
Preparing eggs for breakfast
Week 7 - Theoretical
Preparing food and beverage for breakfast
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Preparing cattle and lamb meat
Week 10 - Theoretical
Preparing cattle and lamb meat
Week 11 - Theoretical
Preparing fowls, games and giblets
Week 12 - Theoretical
Preparing fowls, games and giblets
Week 13 - Theoretical
Preparing and cooking fisheries
Week 14 - Theoretical
Preparing and cooking fisheries
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 - Theory140798
Term Project114014
Midterm Examination116016
Final Examination122022
TOTAL WORKLOAD (hours)150
Contribution of Learning Outcomes to Programme Outcomes