Information Package / Course Catalogue
| Course Code | : CUL120 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 2 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 3 |
With this course, the student; By teaching advanced cooking techniques, it will help to have standard menus in international cuisines and technical information in all kitchens.
In this course; It will contribute to the student in the future career period by explaining and practicing both cooking and joinery technicians in the World Gastronomy and Cuisine literature.
| 1. | Grilling |
| 2. | Steaming |
| 3. | Sauting |
| 4. | Poaching |
| 5. | Braising |
| 1. | Institut Paul Bocuse Gastronomique. (2020). Fransa. |
| 2. | Labensky R. S., Hause M. A., Martel A. P., (2015).On Cooking . ATextbook Culinary Fundamental, United State of America |
| 3. | Myhrvold N., Young C., Bilet M., (2011). Modernist Cuisine The Art and Science of Cooking ,Vol 1. History and fundamental,United State of America |
| 4. | Pişirme Yöntemleri ve Teknikleri 1-2, Yazar: Ayhan Gökdemir Yayınevi : Detay Yayıncılık |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 2 | %10 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Lecture - Practice | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 80 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 1 | 1 | 1 | 5 | 5 | 5 | 5 |
OÇ-2 | 1 | 1 | 1 | 5 | 5 | 5 | 5 |
OÇ-3 | 1 | 1 | 1 | 5 | 5 | 5 | 5 |
OÇ-4 | 1 | 1 | 1 | 5 | 5 | 5 | 5 |
OÇ-5 | 1 | 1 | 1 | 5 | 5 | 5 | 5 |