Information Package / Course Catalogue
| Course Code | : REM237 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 3 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
It is aimed to prepare the foods made in the cold kitchen and manage the relevant units.
Making basic cold sauces, appetizers, olive oil and salad making, decor works and producing new recipes.
| Ins. Okan Umut ŞİMŞEK |
| 1. | Preparing salad and salad dressings |
| 2. | Preparing a hors d'oeuvre, appetizer and sandwich |
| 3. | Preparing cold soups and olive oil dishes |
| 4. | Prepare a cold plate and decor |
| 5. | To apply different presentation methods |
| 1. | Gisslen, W. (2019) Profesyonel Aşçılık, Nobel Yaşam Yayınları |
| 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 | 1 | 28 |
| Lecture - Practice | 14 | 1 | 3 | 56 |
| Assignment | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 2 | 3 | 5 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 4 | 2 | ||
OÇ-2 | 3 | 4 | 2 | ||
OÇ-3 | 3 | 4 | 2 | ||
OÇ-4 | 3 | 4 | 2 | ||
OÇ-5 | 3 | 4 | 2 | ||