Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GSY328 |
CULINARY TECHNOLOGY |
5 |
3 |
3 |
5 |
GENERAL INFORMATION |
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 |
Objectives of the Course Unit: |
The aim of this course is to provide students with the opportunity to reinforce their culinary knowledge and to observe the information they have obtained during the application. |
Contents of the Course Unit: |
Contents of the course are; kitchen knowledge, kitchen parts, kitchen-hall relationship, food storage, purchasing, food cost control, kitchen workers, equipment, clothes, basic food products, basic cooking and decorating techniques, aquaculture, prey animals, fresh vegetables and fruits, carbohydrate foods, fats, spices and herbs. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Know the kitchen parts and the kitchen-restaurant relationship |
Observe the use of kitchen clothes and equipment |
Produce ideas for sanitation in the food factory kitchens |
Discuss the rules in the kitchen |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
- |
Kitchen Information, Kitchen Sections |
Lecture, Practical |
2 |
Reading |
Kitchen-Lounge (Restaurant) Relation |
Lecture, Practical |
3 |
Reading |
Food Factory Cuisine |
Lecture, Practical |
4 |
Preparing homework |
Kitchen Sanitation, Observed Rules |
Lecture, Practical |
5 |
Reading |
Food Storage |
Expression |
6 |
Literature research |
Purchase, Food Cost Control |
Expression |
7 |
Literature research |
Kitchen Staff, Clothes, Equipment |
Expression |
8 |
- |
MID-TERM EXAM |
- |
9 |
Reading |
Menu Planning |
Expression |
10 |
Reading |
Milk and Dairy Products, Meats, Poultry, Eggs |
Practical |
11 |
Reading |
Overview of Cooking and Decorating Techniques |
Practical |
12 |
Preparing homework |
Seafood, Prey Animals |
Practical |
13 |
Preparing homework |
Fresh Vegetables and Fruits |
Practical |
14 |
Preparing homework |
Carbohydrate Foods, Oils |
Lecture, Practical |
15 |
Reading |
Spices - Herbs and Spices |
Expression |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
Türkan, C. (2016). Mutfak Teknolojisi, Cemalturkan Yayınları. |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
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.
|
0 |
|
|
|
|
|
2 |
Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.
|
0 |
|
|
|
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Establish the link between the application frameworks of Social Service.
|
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.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
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.
|
0 |
|
|
|
|
|
2 |
Examine the spatial legislation of Social Service and develop new strategies for implementation.
|
0 |
|
|
|
|
|
SKILLS |
Practical |
|
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.
|
0 |
|
|
|
|
|
2 |
Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
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.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
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.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Configures the communication between institutions in order to solve the problems.
|
0 |
|
|
|
|
|
2 |
Uses the educational role in the social service area.
|
0 |
|
|
|
|
|
3 |
Produces projects that will increase the consciousness level of the society.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
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
|
0 |
|
|
|
|
|
2 |
Acts as a social worker in accordance with the laws, regulations and professional ethics rules.
|
0 |
|
|
|
|
|
3 |
Organize their work in accordance with their rights and responsibilities as an individual.
|
0 |
|
|
|
|
|
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
Workload for Learning & Teaching Activities |
Type of the Learning Activites |
Learning Activities (# of week) |
Duration (hours, h) |
Workload (h) |
Lecture & In-Class Activities |
14 |
3 |
42 |
Preliminary & Further Study |
14 |
3 |
42 |
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 |
3 |
3 |
Preparation for the Final Exam |
8 |
3 |
24 |
Mid-Term Exam |
1 |
3 |
3 |
Preparation for the Mid-Term Exam |
6 |
2 |
12 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
44 |
0 |
126 |
|
Total Workload of the Course Unit |
126 |
|
|
Workload (h) / 25.5 |
4,9 |
|
|
ECTS Credits allocated for the Course Unit |
5,0 |
|