Basic Information

Course Code:

ASC 202

Course Name:

Kitchen Practice III

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Pre Bachelor

ECTS:

5.00

Instructor:

Öğr. Gör. Hasan Can GÜLEL

Course Objectives

This course will teach students how to properly follow a recipe, how to cook meat products, how to prepare and contrast garnishes that are compatible with the type of meat. How to prepare and present meat, fish, poultry, game, seafood and their appropriate sauces, and how to organize the plate technically. Understanding basic cooking techniques and combination cooking methods, and teaching how to prepare, cook and serve main courses with compatible garnishes and appropriate sauces, adhering to the concepts of mise-en-place and emphasizing the effective use of recipes in terms of timing.

Course Content

Students taking the course will be able to comprehend the basic flow of gastronomy and professional cuisine with the help of theoretical and practical information given systematically throughout the fourteen (14) weeks of training, and the applications of Saucier, Rotisseur, Grillardin and Poissonier, which are sections of the main cuisine. This information and experience will form a healthy and solid foundation for advanced kitchen applications and a socio-economic systematic perspective on professionalism.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

Practical Professional Cookery/ H. Cracknell (Eser Sahibi), R. J. Kaufmann

Learning Outcomes

Code	Description
LO1	Increases tendency for teamwork and can master the systematic functioning of the main kitchen.
LO2	It can serve dishes with decorative details for aesthetic purposes after cooking.
LO3	Applies the standard prescription. Analyzes the necessary information.
LO4	Chooses the correct cooking technique according to the characteristics of the material used.
LO5	Selects which culinary culture the world dishes whose characteristics or recipes are given belong to.

Weekly Course Content

Week	Content
1	Game Animals
2	Entrecôte and steak meat varieties.
3	Food Preparation with Smoking Technique
4	Seafood 2, sea crustaceans and sea barnacles
5	Menu Design and Implementation Activities in the Kitchen
6	Banquet Catering Open buffet menu
7	Banquet Catering Banquet menus
8	MIDTERM EXAM
9	Banquet Catering Cocktail prolonge menu
10	Banquet Catering Brunch menu
11	Menu Design and Implementation Activities in the Kitchen II
12	Plate design and styling 1
13	Plate design and styling 2
14	Repeating the course
15	FINAL EXAM

Workload Calculation

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
Quiz Preparation	1	4.00	4.00
Other	1	20.00	20.00
Total Workload (Hours)			144
ECTS Credit (Workload / 25)			5

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

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

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	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
3	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

Academic Integrity and Artificial Intelligence

It includes violations of school integrity, but is not limited to cheating, plagiarism, but also handing over thework of others, using the work of a lecturer or someone else without permission. Any breach of integrity is aserious academic offense and is subject to disciplinary action

Sustainable Development Goals