Information Package / Course Catalogue
| Course Code | : TUİ238 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 3 |
To promote a basic kitchen rules. Team work, cleanliness, layout, materials and tools to use to gain information. Food purchase, preparation, cooking, decorating and able to give a presentation processes.
To promote a basic kitchen rules. Team work, cleanliness, layout, materials and tools to use to gain information. Food purchase, preparation, cooking, decorating and presentation to give information about processes.
| 1. | Menu types and understand the issue of preparation. |
| 2. | Will have general information on nutrition. |
| 3. | Food and beverage management learns to manage the kitchen. |
| 4. | Learning how to prepare food and beverage |
| 5. | Learning how to process food and beverage |
| 1. | M.E.B Modules |
| 2. | Aydın YILMAZ Mesleğimiz Aşçılık |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 78 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | |
OÇ-1 | 5 | ||||||||||||||
OÇ-2 | 5 | ||||||||||||||
OÇ-3 | 5 | ||||||||||||||
OÇ-4 | 5 | ||||||||||||||
OÇ-5 | 5 | ||||||||||||||