Information Package / Course Catalogue
Cooking Practice IV
Course Code: REM416
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 0
Prt.: 6
Credit: 3
Lab: 0
ECTS: 10
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

Chicken Cooking Techniques, Offal, Game, Pizza, Hamburger, Sandwich, Fish Cooking Techniques, Salads and Appetizers, Basic Pastry

Name of Lecturer(s)
Learning Outcomes
1.To learn chicken cooking techniques
2.Ability to cook offal
3.To be able to cook game animals
4.Preparing Pizza, Hamburger, Sandwiches
5.To learn fish cooking techniques
Recommended or Required Reading
1.Textbook, supplementary books and periodicals
Weekly Detailed Course Contents
Week 1 - Practice
Chicken Cooking Techniques
Week 2 - Practice
Chicken Cooking Techniques
Week 3 - Practice
offal
Week 4 - Practice
offal
Week 5 - Practice
Hunting Animals
Week 6 - Practice
Hunting Animals
Week 7 - Practice
Pizza, Hamburgers, Sandwiches
Week 8 - Intermediate Exam
Exam
Week 9 - Practice
Pizza, Hamburgers, Sandwiches
Week 10 - Practice
Fish Cooking Techniques
Week 11 - Practice
Fish Cooking Techniques
Week 12 - Practice
Salads and Appetizers
Week 13 - Practice
Salads and Appetizers
Week 14 - Practice
Basic Pastry
Week 15 - Practice
Basic Pastry
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory146198
Lecture - Practice146198
Assignment210122
Practice Examination24620
Midterm Examination1426
Final Examination1426
TOTAL WORKLOAD (hours)250
Contribution of Learning Outcomes to Programme Outcomes