ANTALYA BİLİM
UNIVERSITY
Course Information Package
| Code | Description |
|---|---|
| LO1 | Understands the recipe |
| LO2 | Selects, measures and uses the right materials, the right equipment, according to the prescription |
| LO3 | Works according to the time allowed for the prepared cooking phases. |
| LO4 | Obtains all necessary information from the laboratory book |
| LO5 | Selects the right cooking method according to the cut of meat, fish or chicken |
| Week | Content |
|---|---|
| 1 | Soaking, steaming (Taboule) Brunoise (Crêpes de Volaille à la sauce Mornay), stir-frying, (sauteing) (crêpes à la Florentine), Minced meat / boiling (French toast / cherry soup / vanilla cream) light frying, Ice cream-cream candy |
| 2 | Boiling (Lasagna Bolognese), stir-frying / bain- marie (gnocchi Piemontese), kneading and whisking (Cannoli and zabaglione) overcooking |
| 3 | Boiling Roast (Paélla), Steamed, stirfry (Fried rice), Brunoise / julienne (Rice pilaf (créole), Riz à I'Impératrice, Creme Caramel |
| 4 | Sauteing and boiling pans (Carottes glacées), cutting (Petit chou braise), desalting (petits pois àla français), wrapping vegetables (Cucumbers à la crème), Polenta, Fruity Salsa Sauce |
| 5 | Mixing, marinating (Hot goat cheese) |
| 6 | Bain-marie (Omelette lyonnaise) Roast / grill (Indian curry lamb, lassi) creme brulee |
| 7 | Midterm Exam |
| 8 | Strong Roast (Sweet and Sour Chicken), Roast, Over Roast (Pot Roast Chicken Grand), Under Roast (Chicken Wings) Marinating (Chicken Schnitzel, Potato Salad) |
| 9 | Boiled (lamb shank stew (quince dry smoke), Roast with fire (Agneau pommes boulangere) Lamb chops with bones carré d 'Agneau Persillé, Oeufs a la Neige |
| 10 | Egg marinade (Filets de sole bonne femme) deep frying (fish and chips, tartar sauce) fish cutting methods (Bouillabaisse) Simmering (Tartar sea bass and salmon) Cold preparation (fish), Petit Pots de Créme on Chocolate |
| 11 | Marinated Roast (roast monkfish wrapped in bacon), steamed simmer Boiling (Moules marinieres, pommes Frites) Roux Buiding (Bisque de Homard), Deep-frying, Roast / steaming (Coupe Jamaique) |
| 12 | Steaming pan (Ossobuco con risotto alla Milanese) steaming (Cassoulet duck / lamb) Cooking, boiling (pea cream), mont Blanc |
| 13 | Steaming (Chili con carne) Sauteing, cutting (Couscous dish (marquees) Grilling (Merguez, meatballs, chicken, roast (Lamb chop), Poire Belle Helene) |
| 14 | Boiling, steaming (Chocolate chicken) Sauteing / stirring (Choucroute), Steaming (Tagliatelle Da con Mayol) |
| 15 | Final Evaluation |
| Activity | Count | Duration (Hours) | Total |
|---|---|---|---|
| Attendance | 15 | 4.00 | 60.00 |
| Practice | 15 | 4.00 | 60.00 |
| Midterm Exam/Preparation | 6 | 1.50 | 9.00 |
| Final Exam/Preparation | 15 | 1.00 | 15.00 |
| Other | 15 | 2.00 | 30.00 |
| Total Workload (Hours) | 174 | ||
| ECTS Credit (Workload / 25) | 6 | ||
| # | Assessment Type | Contribution (%) |
|---|---|---|
| 1 | Midterm Exam | %40 |
| 2 | Final Exam | %60 |
| TOTAL | %100 | |
| PO \ LO |
LO1
|
LO2
|
LO3
|
LO4
|
LO5
|
|---|---|---|---|---|---|
| PO-1 | |||||
| PO-2 | |||||
| PO-3 | |||||
| PO-4 | |||||
| PO-5 | |||||
| PO-6 | |||||
| PO-7 | |||||
| PO-8 | |||||
| PO-9 | |||||
| PO-10 | |||||
| PO-11 | |||||
| PO-12 | |||||
| PO-13 | |||||
| PO-14 |
| # | Method Name | Description | Tools |
|---|---|---|---|
| 1 | Lecture (expository teaching), interactive discussion | Listening and taking notes. | Standard classroom technologies, multimedia tools (projector, computer, digital presentations) |
| 2 | Group Work | Students determine the slope and cross-sectional geometric characteristics of a parabolic irrigation canal on campus, plot the flow rate curve at different sections of the canal, and submit a report. | Land surveying instruments |
