Information Package / Course Catalogue
| Course Code | : REM226 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 6 |
| Credit | : 5 |
| Lab | : 0 |
| ECTS | : 6 |
The aim of this course is to prepare the food made in the cold kitchen and manage the related units
Making basic cold sauces, appetizers, olive oil and salad making, decor works.
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| 2. | |
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| 5. |
| 1. | Cold kitchen textbook |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 4 | 70 |
| Lecture - Practice | 14 | 2 | 1 | 42 |
| Practice Examination | 2 | 6 | 6 | 24 |
| Midterm Examination | 1 | 4 | 4 | 8 |
| Final Examination | 1 | 4 | 4 | 8 |
| TOTAL WORKLOAD (hours) | 152 | |||
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 | PÇ-16 | |
OÇ-1 | 1 | 2 | 3 | 3 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-2 | 1 | 2 | 3 | 3 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-3 | 1 | 2 | 3 | 3 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-4 | 1 | 2 | 3 | 3 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-5 | 1 | 2 | 3 | 3 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 5 | 1 | 2 | ||