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 :	Türkçe
Level of the Course Unit :	LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey
Type of the Course :	Seçmeli
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Doç.Dr. HAKAN ÖZCAN
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Öğrencilere Türk ve Dünya mutfağına ait sos ve çorba çeşitleri konusunda detaylı bilgi vermek ve uygulama yaparak pratik kazandırmak amaçlanır.
Contents of the Course Unit:	Temel soslar, temel sos çeşitleri, çorbalar ve çeşitleri teorik bilgi ve uygulamalarını kapsamaktadır.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Öğrenci sos tiplerini listeler.
Öğrenci çorbaları sınıflandırır.
Öğrenci sos ve çorba hazırlama ilkelerini açıklar.
Öğrenci menüye göre sos seçer.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Araştırma, Reçete İnceleme	Çorba kategorileri	Uygulama
2	Araştırma, Reçete İnceleme	Et ve tavuk suları	Uygulama
3	Araştırma, Reçete İnceleme	Geleneksel çorbalar	Uygulama
4	Araştırma, Reçete İnceleme	Dünya mutfağından çorbalar	Uygulama
5	Araştırma, Reçete İnceleme	Çorba hazırlama prensipleri	Uygulama
6	Araştırma, Reçete İnceleme	Çorba sunumları	Uygulama
7	Araştırma, Reçete İnceleme	Çorbalara göre menüler	Uygulama
8	-	ARA SINAV	-
9	Araştırma, Reçete İnceleme	Ders tekrarı	Uygulama
10	Araştırma, Reçete İnceleme	Sos kategorileri	Uygulama
11	Araştırma, Reçete İnceleme	Sos hazırlama ilkeleri	Uygulama
12	Araştırma, Reçete İnceleme	Ürüne göre sos seçimi	Uygulama
13	Araştırma, Reçete İnceleme	Beş ana sos ve türevleri	Uygulama
14	Araştırma, Reçete İnceleme	Soslarla yapılan dekorlar	Uygulama
15	Araştırma, Reçete İnceleme	Ders tekrarı	Uygulama
16	-	FİNAL	-
17	-	FİNAL	-

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	Define basic concepts related with banking, insurance and finance.	0
2	Relates the theoretical and practical knowledge in the field to economics, business, law, statistics, accounting and marketing	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate banking and insurance applications to financial theories, mathematical and statistical methods.	0
2	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the planning and implementation process in banking and insurance transactions.	0
2	Provide solutions for the problems encountered in banking and insurance transactions.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use theoretical and practical knowledge in the field of banking and insurance transactions.	0
2	By analyzing economic data accurately, manage savings and portfolio investments to minimize financial risks.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/She works as a leader or a team member in a teamwork from the planning of the banking transactions to the implementation and performs the task assigned to them within the team.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gain the basic knowledge necessary for the planning process of banking and insurance activities and human resources performance management.	0
2	Use the computer programs related with field in banking and insurance transactions.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Cooperate to bring innovative ideas to the stakeholders in the sector using banking insurance-related databases, information and communication technologies.	0
2	Research on scientific, sectoral developments and innovations related to the field with lifelong learning as a principle.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Analyze financial data related to his / her field.	0
2	Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.			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)
Ders	14	3	42
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	13	2	26
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	15	15
Final Sınavı Hazırlığı	7	4	28
Ara Sınav	1	2	2
Ara Sınav Hazırlığı	7	4	28
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	43	0	141