Ders Planı

Lesson Information

Course Credit	4.0
Course ECTS Credit	8.0
Teaching Language of Instruction	Türkçe
Level of Course	Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To inform the students about the preparation and presentation of breakfast, beverages, sauce, soup, warm starters and food made with olive oil
Course Content	Preparation of served cold dishes, preparation and presentation of sauces, preparation and presentation of salads, preparation and presentation of soups , preparation and presentation of warm starters, preparation and presentation of alcoholic and non-alcoholic beverages.

Learning Outcomes

Comprehed her/his area of interests; have comprehensive knowledge, concepts and terminology
Have basic knowledge about cuisine
Know food and beverage business types, have a knowledge on how they function
Realize the behaviours and responsibilities of a gastronomy expert that are worthy of notice
Have a foreknowledge about basic cooking and service techniques
Have a foreknowledge about basic cooking and service techniques
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world cuisines
Know the chemical, physical amd microbiological properties of raw and cooked food ingredients.
Having knowledge about the dishes her/his own country and world cuisines
Can carry out, analyse and improve the service procedures with regard to the field, as per the customer needs and demands, and pleasing and satisfying the customer.
Can adopt strategic approaches with regard to the field, including approaching to the problems which may have effects on the service provided, and problem solving
Can plan the physical environment; know, use, and maintain and preserve the tools and technology required
Can prepare any kind of food or beverage, using sanitary, hygienic and nutritious ingredients, and present those; create different tastes; prepare menus considering different nutritive requirements
Can take precautions for, and control the food hygiene and safety, in the environments they work and take the responsibility of; conduct quality control processes.
Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job
Can organize the cookeries and catering events
Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently
Can follow the developments and practices in the field; take responsibility through the period of turning their knowledge and skills into value added ideas/approaches/technologies/products
Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods
Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning
Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations
Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values
Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events
Can carry out the activities concerning the field, believing in the fact that social benefits are universal; and with the awareness acquired, on the importance of social justice, culture and nature of quality, conserving cultural values and preserving the environment, and occupational health and safety.

Weekly Course Subjects

1	INTRODUCTION
2	BREAKFAST & BRUNCH
3	BREAKFAST & BRUNCH
4	EGGS
5	SOUPS
6	VEGETABLE SIDE DISHES
7	POTATOE SIDE DISHES
8	APPLICATION COURSE EXAM
9	MID-TERM EXAM
10	RICE PILAFS
11	FILLED PASTA
12	PASTA
13	LEGUMES
14	LEGUMES

Resources

Yemek Kitabı Cilt 1. Cemaliye Tüter. İnkılap Kitabevi

Açıklamalı Yemek Kitabı Cilt 2. Cemaliye Tüter. İnkılap Kitabevi

Açıklamalı Yemek Kitabı Cilt 3. Cemaliye Tüter. İnkılap Kitabevi

Altın Kitap Serisi Yemek Kitabı. Kolektif. Alfa Yayıncılık

Pratik Mutfak Rehberi - Lezzet Saati. Bülent Özükan. Boyut Yayın Grubu
Salatalar. Anne Willan. Remzi Kitabevi

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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