CULINARY TECHNOLOGY PROGRAMME COURSE DESCRIPTION

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 :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HAKAN ÖZCAN
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

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts related with banking, insurance and finance.	0
2	Relates the theoretical and practical knowledge in the field to economics, business, law, statistics, accounting and marketing	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate banking and insurance applications to financial theories, mathematical and statistical methods.	0
2	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the planning and implementation process in banking and insurance transactions.	0
2	Provide solutions for the problems encountered in banking and insurance transactions.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use theoretical and practical knowledge in the field of banking and insurance transactions.	0
2	By analyzing economic data accurately, manage savings and portfolio investments to minimize financial risks.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/She works as a leader or a team member in a teamwork from the planning of the banking transactions to the implementation and performs the task assigned to them within the team.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gain the basic knowledge necessary for the planning process of banking and insurance activities and human resources performance management.	0
2	Use the computer programs related with field in banking and insurance transactions.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Cooperate to bring innovative ideas to the stakeholders in the sector using banking insurance-related databases, information and communication technologies.	0
2	Research on scientific, sectoral developments and innovations related to the field with lifelong learning as a principle.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Analyze financial data related to his / her field.	0
2	Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.			2

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