GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
KITCHEN PRACTICES III/GAS 352
Course Title: KITCHEN PRACTICES III
Credits 3 ECTS 4
Semester 6 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
   Turkish
 -- NAME OF LECTURER(S)
  Assoc. Prof. Semra AKAR ŞAHİNGÖZ, Assist. Prof. Fulya SARPER
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/semras,http://www.websitem.gazi.edu.tr/site/afulya
 -- EMAIL(S) OF LECTURER(S)
  semras@gazi.edu.tr,afulya@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Cooking of Turkish culinary to manage the properties and to apply learning.
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- 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  Introduction to Turkish cuisine and general characteristics
2. Week  Basic principles of food preparation in Turkish cuisine
3. Week  Historical development of Turkish cuisine
4. Week  Preparing soups in Turkish cuisine
5. Week  Legumes and food preparation in Turkish cuisine
6. Week  Eggs-garnishes and preparation of food in Turkish cuisine
7. Week  Preparing of vegetables and fruits in Turkish cuisine
8. Week  Midterm
9. Week  Preparing rice in Turkish cuisine
10. Week  Preparating of Meat in Turkish cuisine
11. Week  Preparating of Meat in Turkish cuisine
12. Week  Preparating of pastries in Turkish cuisine
13. Week  Preparating of pastries in Turkish cuisine
14. Week  Preparating of desserts in Turkish cuisine
15. Week  Final exam
16. Week  
 -- RECOMMENDED OR REQUIRED READING
  Halıcı, Nevin (2009). Türk Mutfağı, Brown Amy (2000). Understanding food Belmont: Wadsworth Thomson Learning. Eraslan N. (2012) Pişirme yöntemleri Ankara: detay yayıncılık. Türkan C. ( 2010 ) Mutfak Teknolojisi. Cemal Türkkan yayınları Türkan C. ( 2010 ) Aşçılık. Cemal Türkkan yayınları
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Expression, practise, Question & Answer, Demonstration, Drill - Practise
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
1
60
 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
4
3
12
 Practising Hours of Course Per Week
10
3
30
 Reading
0
 Searching in Internet and Library
3
2
6
 Designing and Applying Materials
3
3
9
 Preparing Reports
10
1
10
 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: 
95
 TOTAL WORKLOAD / 25: 
3.8
 ECTS: 
4
 -- 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