Information Package / Course Catalogue
Food Production Practice II
Course Code: REM321
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 6
Objectives of the Course

In this course, food groups and the food that can be prepared from these food groups both theoretical and in practice.

Course Content

Seafood Cooking Techniques, Garnish Preparation, Pulses, Pasta and Rice

Name of Lecturer(s)
Learning Outcomes
1.
2.
3.
4.
5.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Expression of seafood
Week 2 - Theoretical
Seafood cooking techniques
Week 3 - Practice
Seafood cooking applications-1
Week 4 - Practice
Seafood cooking applications-2
Week 5 - Practice
Seafood cooking applications-3
Week 6 - Practice
Seafood cooking applications-4
Week 7 - Practice
Preparing seafood garnish
Week 8 - Intermediate Exam
midterm
Week 9 - Practice
Preparing the garnish
Week 10 - Practice
Preparing and cooking pulses-1
Week 11 - Practice
Preparing and cooking pulses-2
Week 12 - Practice
Pasta preparation and cooking-1
Week 13 - Practice
Pasta preparation and cooking-2
Week 14 - Practice
Rice preparation and cooking
Week 15 - Final Exam
final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Lecture - Practice142256
Assignment44432
Midterm Examination1246
Final Examination1246
TOTAL WORKLOAD (hours)156
Contribution of Learning Outcomes to Programme Outcomes