ANTALYA BİLİM
UNIVERSITY
Course Information Package
| Code | Description |
|---|---|
| LO1 | Reads and understands the prescription. |
| LO2 | Selects, measures and uses the right ingredients and equipment according to the recipe |
| LO3 | Prepared recipes are ready according to the desired time. |
| LO4 | Obtains all necessary information from the laboratory book. |
| LO5 | Choose the right cooking method based on the cut of meat, fish or chicken |
| Week | Content |
|---|---|
| 1 | General information and applications about egg products and egg dishes according to cooking methods. |
| 2 | Egg sauces and applications. (Bearnaise, Mayonnaise, Aioli) |
| 3 | Meat products cutting and chopping techniques 1(Beef) |
| 4 | Meat products cutting and chopping techniques 2 (Lamb) |
| 5 | Kitchen herbs, fresh and dried spices. Their usage areas and compatibility in the kitchen. |
| 6 | Meat products; Sausage, Pastrami, Smoked meat, Sausage and Dry meat. |
| 7 | Seafood. Filleting techniques according to fish species. |
| 8 | MIDTERM EXAM |
| 9 | Seafood, shellfish and preparation techniques. |
| 10 | Fish Soup varieties and Fish stock preparation. |
| 11 | Smoked Salmon and Salmon Gravlax, Lakerda |
| 12 | Fish Sauces and their applications. |
| 13 | Pickle preparation techniques and types. |
| 14 | Jam and Chutney making and applications. |
| 15 | FINAL EXAM |
| Activity | Count | Duration (Hours) | Total |
|---|---|---|---|
| Practice | 1 | 42.00 | 42.00 |
| Pre-Class Individual Study | 1 | 14.00 | 14.00 |
| Post-Class Individual Study | 1 | 14.00 | 14.00 |
| Midterm Exam/Preparation | 1 | 20.00 | 20.00 |
| Final Exam/Preparation | 1 | 30.00 | 30.00 |
| Field Study | 1 | 4.00 | 4.00 |
| Other | 1 | 20.00 | 20.00 |
| Total Workload (Hours) | 144 | ||
| ECTS Credit (Workload / 25) | 5 | ||
| # | 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 |
| # | Method Name | Description | Tools |
|---|---|---|---|
| 1 | Lecture (expository teaching), interactive discussion | Listening and taking notes. | Standard classroom technologies, multimedia tools (projector, computer, digital presentations) |
| 2 | Laboratory | Listening, note-taking, conceptual analysis, critical thinking, questioning, and participation in discussions. | Special equipment |
| 3 | Brainstorming | The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase | Standard classroom technologies, multimedia tools, projector, computer, overhead projector |
