Information Package / Course Catalogue
| Course Code | : CUL255 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 0 |
| Prt. | : 16 |
| Credit | : 8 |
| Lab | : 0 |
| ECTS | : 10 |
In this course, it is aimed that the students will be able to reflect the knowledge they learned in theoretical courses to practice and increase their basic knowledge, skills and creativity.
To teach the basic applications of cookery education is the content of this course
| 1. | At the end of the semester, students are able to offer basic products from every kitchen department |
| 2. | Students will have the opportunity to reflect the knowledge they learned in theoretical courses into practice. |
| 3. | Students will be able to increase their skills and creativity |
| 4. | Basic cooking techniques |
| 5. | Understanding the working system of the kitchen |
| 1. | Türkan, C. Uygulamalı Yemek Yapma Temel Tekniği - Eğitim, Turizm, Otelcilik, Lokantacılık, Ev Mutfağı. İnkılap Kitapevi. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Attending Lectures | 1 | %20 |
| Practice | 1 | %40 |
| Report | 1 | %10 |
| Midterm Examination | 1 | %30 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Practice | 14 | 0 | 16 | 224 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 246 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 3 | 3 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | 3 | 3 | 5 | 5 | 5 | 5 | 5 |
OÇ-3 | 3 | 3 | 5 | 5 | 5 | 5 | 5 |
OÇ-4 | 3 | 3 | 5 | 5 | 5 | 5 | 5 |
OÇ-5 | 3 | 3 | 5 | 5 | 5 | 5 | 5 |