| Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
| GMS211 |
MUTFAK UYGULAMALARI I |
3 |
6 |
3 |
8 |
DERS BİLGİLERİ |
| Dersin Öğretim Dili : |
Türkçe |
| Dersin Düzeyi |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Dersin Türü |
Zorunlu |
| Dersin Veriliş Şekli |
- |
| Dersin Koordinatörü |
Prof. ASLI ALBAYRAK |
| Dersi Veren Öğretim Üyesi/Öğretim Görevlisi |
Öğr.Gör. İBRAHİM LEVENT DEMİRÇAKMAK |
| Ders Ön Koşulu |
Yok |
AMAÇ VE İÇERİK |
| Amaç: |
The aim of this course to provide the students with practical information and skills about basic culinary skills and preparation processes of various food groups. |
| İçerik: |
The content of this course includes chopping and cooking methods, meat, fish and brothes , soups, sauces and sauce types, egg dishes and their applications, vegetable and fruit processing techniques and applications, cold appetizers, fish types and applications, poultry types and applications, characteristics of red meats and typs |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
| Apply standard recipes. |
| Apply basic cooking and chopping techniques according to necessity. |
| Categorize the basic sauce and stocks according to content, color and consistence. |
| Choose the right cooking technique according to the properties of the materials. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
| Hafta |
Ön Hazırlık |
Konular |
Yöntem |
| 1 |
Reading Book |
Basic sauce productions, features and uses, cuisine application |
Application , Expression |
| 2 |
Reading Book |
Sauces arising from basic sauces and features and cuisine application |
Application , Expression |
| 3 |
Reading Book |
Sauces arising from basic sauces and features and cuisine application |
Application , Expression |
| 4 |
Homework Preparation |
Sauces arising from basic sauces and features and cuisine application |
Application , Expression |
| 5 |
Literature Research |
Basic soup productions and properties, cuisine application |
Application , Expression |
| 6 |
Literature Research |
Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application |
Application , Expression |
| 7 |
Literature Research |
Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application |
Application , Expression |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading Book |
Features of vegetable and animal fats, areas of use and processing in the cuisine, Cuisine application |
Application , Expression |
| 10 |
Reading Book |
Milk and Milk Products, Cuisine Application |
Application , Expression |
| 11 |
Reading Book |
Features of egg, cooking techniques and areas of use in cuisine, Cuisine Application |
Application , Expression |
| 12 |
Homework Preparation |
The structure, processing, cooking of poultry, Cuisne Application |
Application , Expression |
| 13 |
Homework Preparation |
The structure , processing, cooking of fish, Cuisine Application |
Application , Expression |
| 14 |
Homework Preparation |
The structure, processing, cooking of shellfish, Cuisine Application |
Application , Expression |
| 15 |
Reading Book |
The definition of speciality meats,division, processing/ cooking, Cuisine Application |
Application , Expression |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
KAYNAKLAR |
| Alsaffar, A.A., Kalyouncu, B. 2015. Pişirme Yöntemleri. Tramep, Ankara:185s. |
| Eraslan, N. 2017. Pişirme Yöntemleri. Nobel Yayınevi, Ankara: 332s. |
| Journal of Gastronomy and Tourism |
ÖLÇME VE DEĞERLENDİRME |
| Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi |
Etkinlik Sayısı |
Katkı Yüzdesi |
Açıklama |
| (0) Etkisiz |
(1) En Düşük |
(2) Düşük |
(3) Orta |
(4) İyi |
(5) Çok İyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI
| KNOWLEDGE |
| Theoretical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
|
|
|
3 |
|
|
| KNOWLEDGE |
| Factual |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to know the science behind cooking.
|
0 |
|
|
|
|
|
| SKILLS |
| Cognitive |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
0 |
|
|
|
|
|
| SKILLS |
| Practical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
|
|
|
|
4 |
|
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 |
|
|
|
|
|
| OCCUPATIONAL |
| Autonomy & Responsibility |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
0 |
|
|
|
|
|
| OCCUPATIONAL |
| Learning to Learn |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
|
|
2 |
|
|
|
| OCCUPATIONAL |
| Communication & Social |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
|
|
2 |
|
|
|
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
|
1 |
|
|
|
|
| OCCUPATIONAL |
| Occupational and/or Vocational |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 |
|
|
|
|
|
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
0 |
|
|
|
|
|
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
0 |
|
|
|
|
|
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
| Öğrenme-Öğretme Etkinlikleri İş Yükü |
| Öğrenme-Öğretme Etkinlikleri |
Etkinlik(hafta sayısı) |
Süresi(saat sayısı) |
Toplam İş Yükü |
| Lecture & In-Class Activities |
14 |
6 |
84 |
| Preliminary & Further Study |
14 |
4 |
56 |
| 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 |
4 |
4 |
| Preparation for the Final Exam |
7 |
4 |
28 |
| Mid-Term Exam |
1 |
4 |
4 |
| Preparation for the Mid-Term Exam |
7 |
4 |
28 |
| Short Exam |
0 |
0 |
0 |
| Preparation for the Short Exam |
0 |
0 |
0 |
| TOTAL |
44 |
0 |
204 |
|
Genel Toplam |
204 |
|
|
Toplam İş Yükü / 25.5 |
8 |
|
|
Dersin AKTS(ECTS) Kredisi |
8,0 |
|