Information Package / Course Catalogue
| Course Code | : REM136 |
| 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 |
To learn snack and breakfast culinary knowledge; It is aimed to gain knowledge and skills about kitchen production and to manage related units.
Getting to know basic recipes, cooking methods and producing new recipes.
| Lec. Ozan GÜNGÖR |
| 1. | Describe snack cuisine |
| 2. | To recognize the materials used in snack and breakfast kitchens |
| 3. | Applying snacks, breakfasts and dishes made in their special kitchens |
| 4. | Applying snack, breakfast and special different cooking techniques |
| 5. | Applying snack, breakfast and special 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 | |
OÇ-1 | 4 | 4 | 1 | 4 | 4 |
OÇ-2 | 4 | 4 | 1 | 4 | 4 |
OÇ-3 | 4 | 4 | 1 | 4 | 4 |
OÇ-4 | 3 | 3 | 1 | 3 | 3 |
OÇ-5 | 5 | 5 | 1 | 5 | 5 |