Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY324 | SAUCES AND SOUPS | 5 | 4 | 2 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | , TYY: + , EQF-LLL: , QF-EHEA: |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The aim of the course is to provide students with detailed information about Turkish and World cuisine sauce and soup varieties and to gain practicality by practicing. |
Contents of the Course Unit: | Basic sauces, basic sauce types, soups and varieties include theoretical knowledge and applications. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Invent the new sauces basis on the basic principles. |
Classify the soups. |
Explain the principles of preparing sauce and soup. |
Choose the sauce according to the menu. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Place and importance of sauces in menu | Lecture, Question and Answer |
2 | Literature research | Bechamel sauce and its derivatives | Lecture, Question and Answer, Practice |
3 | Literature research | Tomato and cold butter sauces | Anlatım, Soru-Cevap, UygulamaLecture, Question and Answer, Practice |
4 | Literature research | Basic brown sauces | Lecture, Question and Answer, Practice |
5 | Literature research | Demi glace sauce derivatives | Lecture, Question and Answer, Practice |
6 | Literature research | Basic white sauce and derivatives | Lecture, Question and Answer, Practice |
7 | Literature research | Mayonnaise sauce and derivatives | Lecture, Question and Answer, Practice |
8 | - | MID-TERM EXAM | - |
9 | Literature research | Hollandaise sauce and its derivatives | Lecture, Question and Answer, Practice |
10 | Literature research | Preparation for soup | Lecture, Question and Answer, Practice |
11 | Literature research | Clear soups | Lecture, Question and Answer, Practice |
12 | Literature research | Creamy soups | Lecture, Question and Answer, Practice |
13 | Literature research | Granulated soups | Lecture, Question and Answer, Practice |
14 | Literature research | Puree soup | Lecture, Question and Answer, Practice |
15 | Literature research | Course review | Lecture, Question and Answer, Practice |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Yeğen, E. M. (2007). Soslar, Salatalar, Çorbalar Cilt:1. İnkılap Kitabevi. |
Demir A., Özcan Ö., Şahin, M. (2013). Sos Hazırlama ve Pişirme Teknikleri. Mutfak Kitap. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Explain the basic concepts of Social Service, working fields and application frameworks.
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0 | |||||
2 |
Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Establish the link between the application frameworks of Social Service.
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0 | |||||
2 |
Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.
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0 | |||||
2 |
Examine the spatial legislation of Social Service and develop new strategies for implementation.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Solve the problems specific to the field of Social Service according to scientific data.
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0 | |||||
2 |
Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describes a life worthy of dignity of the person who is the subject of social service science.
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0 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Configures the communication between institutions in order to solve the problems.
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0 | |||||
2 |
Uses the educational role in the social service area.
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0 | |||||
3 |
Produces projects that will increase the consciousness level of the society.
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1 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention
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0 | |||||
2 |
Acts as a social worker in accordance with the laws, regulations and professional ethics rules.
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0 | |||||
3 |
Organize their work in accordance with their rights and responsibilities as an individual.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 13 | 2 | 26 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 15 | 15 |
Preparation for the Final Exam | 7 | 4 | 28 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 7 | 4 | 28 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 43 | 0 | 141 |
Total Workload of the Course Unit | 141 | ||
Workload (h) / 25.5 | 5,5 | ||
ECTS Credits allocated for the Course Unit | 6,0 |