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. HAKAN ÖZCAN
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	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)
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