GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
KITCHEN PRACTICES II/GAS 331
Course Title: KITCHEN PRACTICES II
Credits 3 ECTS 5
Semester 5 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc. Prof. Saime Küçükkömürler, Assist.Prof. Melek Yaman, Assist.Prof. Mustafa Aksoy
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/saimek,http://www.websitem.gazi.edu.tr/site/meleky,http://www.websitem.gazi.edu.tr/site/maksoy
 -- EMAIL(S) OF LECTURER(S)
  saimek@gazi.edu.tr,maksoy@gazi.edu.tr,
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Comprehension of functions and qualifications of egg, rice,legumes and vegatables.
Preparing soups, dish, salads, rice, sandwiches, crepe etc.







 -- MODE OF DELIVERY
   The mode of delivery of this course is face to face, demonstration techniques and applications.
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Classification of soups and soup
2. Week  Preparing breakfast,sandwich, hors d'oeuvres, cheese plate
3. Week  Egg cooking techniques
4. Week  Rice cooking techniques, rice, stuffed
5. Week  Cooking techniques Legumes and other starchy foods and
6. Week  Preparing vegetable dishes
7. Week  Classification of the preparation of salads and salad dressings.
8. Week  Application; Methods of preparing the soup
9. Week  Application; Preparation of egg dishes and crape
10. Week  application; Sandwiches, toast and prepare hors d'oeuvres
11. Week  Application; Rice cooking methods
12. Week  Application; Cooking pulses
13. Week  Application; Vegetable dishes
14. Week  Application; Salads and salad dressings
15. Week  Final exam
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  Brown Amy (2000). Understanding food Belmont: Wadsworth Thomson Learning. Türkan C. ( 2010 ) Mutfak Teknolojisi. Cemal Türkkan yayınları Türkan C. ( 2010 ) Aşçılık. Cemal Türkkan yayınları lecture notes
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Expression, demonstration techniques, practise
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
14
2
28
 Reading
14
1
14
 Searching in Internet and Library
14
1
14
 Designing and Applying Materials
0
 Preparing Reports
14
1
14
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
7
2
14
 Final and Studying for Final
7
2
14
 Other
0
 TOTAL WORKLOAD: 
126
 TOTAL WORKLOAD / 25: 
5.04
 ECTS: 
5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X