SAUCES AND SOUPS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS321	SAUCES AND SOUPS	5	4	2	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	Assist.Prof. ADEM ÖZER
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course to give students detailed information and give someone practice about Turkish and World cuisine sauce and soup types
Contents of the Course Unit:	This course includes basic sauces, basic sauce types, soups and types and their theoretical information and applications.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Student knows detailed information about basic sauce and soups.
Prepares sauces and soups according to menu and meal.
Lists sauces and types.
Lists soups and types.
Use the appropriate sauce and soup preparation technique.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Research	The place and importance of sauces in menu	Expression, Question-Response
2	Literature Research	Bechamel sauces and derivatives, Cuisine Application	Expression, Question-Response, Application
3	Literature Research	Tomato and Butter Sauces, Cuisine Application	Expression, Question-Response, Application
4	Literature Research	Brown Sauces, Cuisine Application	Expression, Question-Response, Application
5	Literature Research	Demi glace sauces and derivatives, Cuisine Application	Expression, Question-Response, Application
6	Literature Research	Cream Sauce, Cuisine Application	Expression, Question-Response, Application
7	Literature Research	Mayonnnaise sauce and derivatives, Cuisine Application	Expression, Question-Response, Application
8	-	MID-TERM EXAM	-
9	Literature Research	Hollandaise sauce and derivatives, Cuisine Application	Expression, Question-Response, Application
10	Literature Research	Preparation for soups, Cuisine Application	Expression, Question-Response, Application
11	Literature Research	Clear Soups, Cuisine Application	Expression, Question-Response, Application
12	Literature Research	Cream Soups, Cuisine Application	Expression, Question-Response, Application
13	Literature Research	Grainy Soups çorbalar, Cuisine Application	Expression, Question-Response, Application
14	Literature Research	Pureed Soups, Cuisine Application	Expression, Question-Response, Application
15	Literature Research	Course Review	Expression, Question-Response, Application
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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.
International Journal of Gastronomy and Food Science

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	Students will be able to use the knowledge about subjects like art, design, culture and furniture history in their professional life and daily life.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to define the basic concepts of design principles in interior architecture.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze national and international project management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to apply interior design principles and skills by taking responsibility within an individual or group.	0
2	Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to organize interior architecture, application and technical equipment projects in interdisciplinary cooperation with other professional fields	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Adopting the principle of lifelong learning, students will be able to analyze possible problems and different regulations in interior design and planning areas with innovative, original and sustainable solutions.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The Interior Architecture program graduates will be able to organize unique, sustainable projects and activities in their field studies.	0
2	Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interior Architecture program graduates; will be able to develop solutions to issues such as interior application details, furniture design and building cost management using occupational standards and legal frameworks.	0
2	Interior Architecture program graduates will be able to design sustainable, original and innovative projects for interior architecture such as conceptual design, application detail projects and furniture design in their professional fields	0
3	Students will be able to organize interior design, application details and furniture design studies with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.	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	4	56
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	3	21
Mid-Term Exam	1	15	15
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	154