SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
60721METOZ-GAS0607	Advanced Cooking Techniques and A la Carte Kitchen	4	Fall	1	3	3	5

Course Type :	Compulsory
Cycle:	Bachelor      TQF-HE:6. Master`s Degree      QF-EHEA:First Cycle      EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Instructor ÇİSE GÖKCE
Dersin Öğretim Eleman(lar)ı:	Instructor ÇİSE GÖKCE
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:	The aim of the course is to ensure that students are fully prepared for the sector by reviewing their four-year professional skills and knowledge in order to provide A la Carte service at all stations in the kitchen.
Course Content:	Content, by creating a sample A la Carte cuisine menu; It is the operation of Garde Manger, Saucier, Entremetier, Poissonier, Rotisseur, Grillardin and Patissier stations. These are Mise en Place, On Place and Service applications of these stations.

Course Specific Rules

As the Course Requirements, students are expected to attend classes, actively participate in class discussions and evaluations, complete applications within the given time, and check their e-mails daily through OIS.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Defines the A la Carte food service features, establishes stations and participates in teamwork.

2) Explain the correct application rules of firing techniques.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Can design plates with correct heat and flavoring.

2) Can Abouyer tracking and order production.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Take responsibility in the profession and apply ethical values.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Brief: Introduction of Menu 1 and its cooking as a demo, tanning, photographing	Presentation uploaded to the OIS system and recommended printed publications
2)	Station 1: Garde Manger (Group1), Station 2: Saucier (Group2), Station 3: Entremetier, Poissonier (Group3), Station 4: Rotisseur, Grillardin (Group4), Station 5: Patissier (Group5)	Presentation uploaded to the OIS system and recommended printed publications
3)	Station 1: Garde Manger (Group2), Station 2: Saucier (Group3), Station 3: Entremetier, Poissonier (Group4), Station 4: Rotisseur, Grillardin (Group5), Station 5: Patissier (Group1)	Presentation uploaded to the OIS system and recommended printed publications
4)	Station 1: Garde Manger (Group3), Station 2: Saucier (Group4), Station 3: Entremetier, Poissonier (Group5), Station 4: Rotisseur, Grillardin (Group1), Station 5: Patissier (Group2)	Presentation uploaded to the OIS system and recommended printed publications
5)	Station 1: Garde Manger (Group4), Station 2: Saucier (Group5), Station 3: Entremetier, Poissonier (Group1), Station 4: Rotisseur, Grillardin (Group2), Station 5: Patissier (Group3)	Presentation uploaded to the OIS system and recommended printed publications
6)	Station 1: Garde Manger (Group5), Station 2: Saucier (Group1), Station 3: Entremetier, Poissonier (Group2), Station 4: Rotisseur, Grillardin (Group3), Station 5: Patissier (Group4)	Presentation uploaded to the OIS system and recommended printed publications
7)	Debrief: Evaluation of Menu 1	Presentation uploaded to the OIS system and recommended printed publications
8)	Midterm
9)	Brief: Introduction of Menu 2 and its cooking as a demo, tanning, photographing	Presentation uploaded to the OIS system and recommended printed publications
10)	Station 1: Garde Manger (Group1), Station 2: Saucier (Group2), Station 3: Entremetier, Poissonier (Group3), Station 4: Rotisseur, Grillardin (Group4), Station 5: Patissier (Group5)	Presentation uploaded to the OIS system and recommended printed publications
11)	Station 1: Garde Manger (Group2), Station 2: Saucier (Group3), Station 3: Entremetier, Poissonier (Group4), Station 4: Rotisseur, Grillardin (Group5), Station 5: Patissier (Group1)	Presentation uploaded to the OIS system and recommended printed publications
12)	Station 1: Garde Manger (Group3), Station 2: Saucier (Group4), Station 3: Entremetier, Poissonier (Group5), Station 4: Rotisseur, Grillardin (Group1), Station 5: Patissier (Group2)	Presentation uploaded to the OIS system and recommended printed publications
13)	Station 1: Garde Manger (Group4), Station 2: Saucier (Group5), Station 3: Entremetier, Poissonier (Group1), Station 4: Rotisseur, Grillardin (Group2), Station 5: Patissier (Group3)	Presentation uploaded to the OIS system and recommended printed publications
14)	Station 1: Garde Manger (Group5), Station 2: Saucier (Group1), Station 3: Entremetier, Poissonier (Group2), Station 4: Rotisseur, Grillardin (Group3), Station 5: Patissier (Group4)	Presentation uploaded to the OIS system and recommended printed publications

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:	Ders mutfakta uygulamalı olarak yapılır ve yapılacak olan uygulamalar teorik olarak verilir. The course is applied in the kitchen and the applications that will be made are given theoretically.
References:	• H. L. Cracknell, R. J. Kaufmann / Practical Professional • M. Roux Jr. / the French Revolution

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

(The matrix below shows how the course learning outcomes (CLOs) associates with programme learning outcomes (both KPLOs & SPLOs) and, if exist, the level of quantitative contribution to them.)

Relationship Between CLOs & PLOs

(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )

CLOs/PLOs	KPLO 1								KPLO 2				KPLO 3	KPLO 4					KPLO 5
	1	2	3	4	5	6	7	8	1	2	3	4	1	1	2	3	4	5	1	2	3	4	5	6	7	8	9	10	11	12
CLO1
CLO2
CLO3
CLO4
CLO5

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts	1
	1.1 Learn and apply the principles of food science and nutrition	1
	1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice	5
	1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject	5
	1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas
	1.5 Learns food-human and food-society relations, understands the effect of food on social order
	1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field
	1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field	4
	1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field
2)	Knows the theory and practices of food and beverage business, gains entrepreneurial skills	5
	2.1 Can take responsibility in profession and apply ethical values	5
	2.2 Learns to work with the group, improves their oral and written interaction and presentation skills	5
	2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs	3
	2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field
3)	Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts	5
	3.1 Learns to work with the group, improves their oral and written interaction and presentation skills	5
4)	Applies the theoretical knowledge in business life during a semester.	5
	4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility.	5
	4.2 Informs the related persons and institutions in professional matters orally and in writing.	5
	4.3 To be able to manage activities for the development of employees working under their responsibility.	5
	4.4 Explain problems using professional data.	3
	4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications.	5
5)	S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field.	5
	5.1 Acquires the analyzing solving the problems and managing the conflicts.
	5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary.	5
	5.3 Has awareness for ethical and social responsivity.	5
	5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way.	3
	5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view.	3
	5.6 Develops strategical, innovative and entrepreneurial ideas.
	5.7 Acquires competence of managing the change.	3
	5.8 Shows development personally and socially with and awareness for lifelong learning.
	5.9 Follows advanced technologies and developments about digital transformation.
	5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field.
	5.11 Has awareness about citizenship competency.
	5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+).

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Case Study
Problem Solving
Demonstration
Views
Laboratory
Reading
Homework
Project Preparation
Thesis Preparation
Peer Education
Seminar
Technical Visit
Course Conference
Brain Storming
Questions Answers
Individual and Group Work
Role Playing-Animation-Improvisation
Active Participation in Class

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Presentation
Final Exam
Quiz
Report Evaluation
Homework Evaluation
Oral Exam
Thesis Defense
Jury Evaluation
Practice Exam
Evaluation of Implementation Training in the Workplace
Active Participation in Class
Participation in Discussions

Relationship Between CLOs & Teaching-Learning, Assesment-Evaluation Methods of the Course

(The matrix below shows the teaching-learning and assessment-evaluation methods designated for the course unit in relation to the course learning outcomes.)

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Application	1	% 20.00
Midterms	1	% 20.00
Semester Final Exam	1	% 50.00
Active Participation in Class	1	% 10.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	1	14
Laboratory	0	0	0
Application	14	3	42
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	2	15	30
Total Workload of Teaching & Learning Activities	-	-	86
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	20	20
Semester Final Exam	1	25	25
Total Workload of Assesment & Evaluation Activities	-	-	45
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			131
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			5