COOKING METHODS - I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ASP101	COOKING METHODS - I	1	4	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Lecturer MÜZEYYEN BÜŞRA SAĞLAM
Instructor(s) of the Course Unit	Lecturer REVŞEN AKAY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	PURPOSE OF THE LECTURE : IN THIS LECTURE, IT IS AIMED TO CREATE THE JOB DESCRIPTIONS ACCORDING TO HIERARCHICAL STRUCTURE AND SOPHISTICATE THE KITCHEN STAFF TO PREPARE VARIABLE DISHES USING INTERNATIONAL CHOPPING AND COOKING METHODS
Contents of the Course Unit:	CONTENT OF THE LECTURE: MANAGEMENT SCHEME ACCORDING TO HIERARCHICAL STRUCTURE IN THE KITCHEN, KITCHEN STAFF JOB DESCRIPTIONS, INTERNATIONAL CHOPPING METHODS, RELISHING MIXTURES, BASIC STOCKS, COOKING METHODS: BLANCHING, BOILING AND STEWING.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
CREATES THE JOB DESCRIPTIONS OF THE KITCHEN STAFF ACCORDING TO HIERARCHICAL STRUCTURE
PRACTISES THE CHOPPING METHODS USED IN INTERNATIONAL KITCHENS
PREPARES THE SAUCES AND BASIC STOCKS.
COOKES IN BLANCHING(PRE-COOKING/BLEACHING) METHOD.
PREPARES THE FOOD COOKED IN BOILING(COOKING IN HOT WATER) METHOD.
PREPARES THE FOOD COOKED IN STEWING(COOKING IN OWN STOCK) METHOD.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	MANAGEMENT SCHEME ACCORDING TO HIERARCHICAL STRUCTURE IN THE KITCHEN, KITCHEN STAFF JOB DESCRIPTIONS.	-
2	-	VEGETABLES AND FRUITS, DRIED LEGUMES	-
3	-	CHOPPING METHODS: JULIENNE, BRUNOISE, JARDINIERE, MACEDOINE	-
4	-	CHOPPING METHODS. MIRE POIX, PAISANNE, BATONNETS, VICHY AND OTHER METHODS.	-
5	-	PREPARATION OF RELISHING MIXTURES	-
6	-	MEAT AND MEAT PRODUCTS	-
7	-	FISH	-
8	-	MID-TERM EXAM	-
9	-	HOW TO COOK IN BLANCHING(PRE-COOKING/BLEACHING) METHOD.	-
10	-	BASIC SAUCES	-
11	-	PREPARATION OF BASIC WHITE STOCK	-
12	-	PREPARATION OF BASIC BROWN STOCK	-
13	-	HOW TO COOK IN BOILING(COOKING IN HOT WATER) METHOD.	-
14	-	HOW TO COOK IN BOILING(COOKING IN HOT WATER) METHOD.	-
15	-	HOW TO COOK IN STEWING(COOKING IN OWN STOCK) METHOD.	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Eryılmaz, Leman C. Yemek Pişirme. Remzi Kitabevi
Pişirme Yöntemleri ve Teknikleri I-II, Ayhan Gökdemir, Detay Yayıncılık
Gürman, Ülker. Yemek Pişirme Tekmikleri ve Uygulaması. MEB Yayınları
Pişirme Yöntemleri, Nevzat Eraslan, Detay Yayıncılık
Mutfak Sırları-Dünya Mutfaklarından Tecrübeler-Doğru Araç Gereç Seçimi-Tarifler, Chuck Williams (Editör), NTV Yayınları
The Professional Chef 9e, Culinary Institute of America (CIA), John Wiley & Sons. Inc.

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	HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF COOKING.						5
2	HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD					4
3	HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD			2
4	HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.			2
2	FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES			2
3	MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.			2
4	DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.						5
2	ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING..						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.					4
2	WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.					4
3	MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.			2
4	TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.				3
5	HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.			2
2	TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.				3
3	ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.	0
2	PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.			2
3	USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.	0
4	FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	ADHERES TO ETHIC VALUES IN HIS/HER FIELD.			2
2	MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.					4
3	DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.			2
4	PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.			2
5	MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.			2
6	PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.			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	2	28
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	2	2	4
Internship	0	0	0
Technical Visit	2	6	12
Web Based Learning	0	0	0
Implementation/Application/Practice	14	2	28
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	1	1
Preparation for the Final Exam	1	10	10
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	2	4	8
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	148