SAUCES AND SOUPS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY324	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	Assoc.Prof. EMEL TOZLU ÖZTAY
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to provide students with detailed information about Turkish and World cuisine sauce and soup varieties and to gain practicality by practicing.
Contents of the Course Unit:	Basic sauces, basic sauce types, soups and varieties include theoretical knowledge and applications.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Invent the new sauces basis on the basic principles.
Classify the soups.
Explain the principles of preparing sauce and soup.
Choose the sauce according to the menu.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Place and importance of sauces in menu	Lecture, Question and Answer
2	Literature research	Bechamel sauce and its derivatives	Lecture, Question and Answer, Practice
3	Literature research	Tomato and cold butter sauces	Anlatım, Soru-Cevap, UygulamaLecture, Question and Answer, Practice
4	Literature research	Basic brown sauces	Lecture, Question and Answer, Practice
5	Literature research	Demi glace sauce derivatives	Lecture, Question and Answer, Practice
6	Literature research	Basic white sauce and derivatives	Lecture, Question and Answer, Practice
7	Literature research	Mayonnaise sauce and derivatives	Lecture, Question and Answer, Practice
8	-	MID-TERM EXAM	-
9	Literature research	Hollandaise sauce and its derivatives	Lecture, Question and Answer, Practice
10	Literature research	Preparation for soup	Lecture, Question and Answer, Practice
11	Literature research	Clear soups	Lecture, Question and Answer, Practice
12	Literature research	Creamy soups	Lecture, Question and Answer, Practice
13	Literature research	Granulated soups	Lecture, Question and Answer, Practice
14	Literature research	Puree soup	Lecture, Question and Answer, Practice
15	Literature research	Course review	Lecture, Question and Answer, Practice
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.

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	Explain the basic concepts in the field and the basic disciplines arising from these concepts.	0
2	Compare current theories in the field and communication theories.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Solve problems related to the field by identifying problems related to the field.	0
2	Compares the information and facts in the field with the fields of social sciences such as Sociology, Journalism, Television and Media.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	By graduating from this department, conduct analysis in fields like public relations, advertisement and marketing.	0
2	Using field knowledge, identify and solve problems related to field.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply the projects in line with the field of campaign analysis, in line with the communication plan to be prepared.	0
2	By using theoretical and practical knowledge gained in his field, solve the problems of public relations and advertising industry.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Taking part in public relations campaigns and advertising projects, implements the duties assigned to them within the team.	0
2	Create original and innovative strategies by approaching the field dynamics creatively and critically with an integrated viewpoint.	0
3	Designs a communication plan by taking responsibility in case of problems related to the field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe creative production, presentation and persuasion techniques to support the professional expertise.	0
2	Analyze the developments, changes and innovations in his field and gices an example.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Effectively explain his/her opinion in the context of advertising, public relations, marketing, etc. to related persons and institutions in writing and verbal.	0
2	Designs projects and activities for the social environment in which they live with the consciousness of social responsibility.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Determine career goals by establishing cooperation with the sector in line with the information he/she has.		1
2	Analyze and interpret the social and global impacts of issues related with communication.	0
3	Design new knowledge and techniques using technical and theoretical knowledge and skills related to his / her field.		1

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	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	4	28
Mid-Term Exam	1	2	2
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	141