Information Package / Course Catalogue
| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
| 1. | Define basic culinary knowledge |
| 2. | To recognize the materials used in their kitchens |
| 3. | Applying the dishes in their kitchens |
| 4. | Applying different cooking techniques |
| 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 | %70 |
| 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 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | 1 | 5 | 5 | ||
OÇ-2 | 5 | 5 | 1 | 5 | 5 | ||
OÇ-3 | 5 | 5 | 1 | 5 | 5 | ||
OÇ-4 | 5 | 5 | 1 | 5 | 5 | ||
OÇ-5 | 5 | 5 | 1 | 5 | 5 | ||