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	Assist.Prof. HANDE ULUSOY
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	Interpret basic concepts, fields of study, theories and approaches in media.	0
2	Describe current information in the field by relating them with communication theories.	0
3	Explain basic concepts regarding communication sciences.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interpret current events, political, cultural and economic developments by using the theoretical knowledge gained in the field within a critical context.	0
2	Associate knowledge and facts in the field with Law, Sociology, Advertisement, Cinema and Economy.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Identify new strategy and methods for the technical infrastructure and content of the types of television news and programs.	0
2	Assemble theoretical knowledge gained in the field to the technology in present day.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create creative contents in the field.	0
2	Interpret theoretical and applied knowledge gained in the field.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create TV Programs for several audiences by sharing the knowledge and experiences on it.	0
2	Perform as a leader or a team member in teamwork from the news production to presentation stage by fulfilling assigned tasks.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Identify basic knowledge regarding the production stages of media and technical infrastructure and creative approaches.	0
2	Research for developments, changes and innovations in the field by taking the lifelong learning as a principle.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create new ideas and new products in collaboration with the stakeholders in the field of programming and journalism.	0
2	Organize projects and activities for the social environment with the awareness of social responsibility following the national and international cases.	0
3	Explain written, verbal and visual studies in the field by following the agenda.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills gained in the field by taking legal, social and ethical responsibilities into consideration.		1
2	Show skills as in using camera, editorial process control, team leadership and producing creative content that are features of a professional.	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	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