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:
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Has basic knowledge in kitchen area
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2) Have knowledge about facts, theories, concepts and principles
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3) have basic knowledge and background about basic cooking techniques
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| 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.)
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1)
2.1) Acquires competency of analyzing and solving the problems.
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2)
3.2) Takes responsibility as a team member in works and operations of his/her field.
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
PRE-PREPARATION |
tools
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| 2) |
BASIC CUTTING AND WINDING TECHNIQUES (VEGETABLE, FRUIT) |
tools
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| 3) |
BASIC CUTTING AND WINDING TECHNIQUES (VEGETABLE, FRUIT) |
tools
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| 4) |
48/5000
BASIC CUTTING AND WINDING TECHNIQUES (VEGETABLE, FRUIT) |
tools
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| 5) |
BASIC CUTTING AND WINDING TECHNIQUES (OTHER) |
tools
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| 6) |
BASIC CUTTING AND WINDING TECHNIQUES (OTHER) |
tools
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| 7) |
BASIC COOKING TECHNIQUES (COOKING, BOILING, WHEAT) |
tools
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| 8) |
exam |
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| 9) |
BASIC COOKING TECHNIQUES (COOKING, BOILING, WHEAT) |
tools
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| 10) |
BASIC COOKING TECHNICS (SEWING IN DEEP OIL, DEEP OIL, SOTE) |
tools
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| 11) |
BASIC COOKING TECHNIQUES (GRILL, ROASTING, OVEN COOKING) |
tools
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| 12) |
BASIC COOKING TECHNIQUES (OTHER) |
tools
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| 13) |
BASIC SERVICE AND PRESENTATION TECHNIQUES |
tools
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| 14) |
PLATE PREPARATION, DECORATION AND DECORATION |
tools
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| 15) |
PLATE PREPARATION, DECORATION AND DECORATION |
tools
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
5 |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
5 |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
5 |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
5 |
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1.4 Learn important principles about domestic and foreign kitchens. |
5 |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
3 |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
3 |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
4 |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
4 |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
4 |
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4.1 Experience all processes in business life. |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
4 |
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4.3 Compares theoretical knowledge with practice. |
5 |
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4.4 They compile the knowledge and experience gained in the field. |
5 |
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5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
4 |
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5.1 Acquires competency of analyzing and solving the problems. |
4 |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
5 |
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5.4 He is aware of written, verbal communication and interaction. |
4 |
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5.5 It follows the developments in advanced technologies and digital transformation. |
5 |
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5.6 Gains awareness of lifelong learning. |
5 |
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5.7 Has awareness of citizenship competence. |
5 |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
5 |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
2 |
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| WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
| Teaching & Learning Activities |
# of Activities per semester |
Total Workload |
| Course |
14 |
56 |
| Laboratory |
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| Application |
14 |
56 |
| Special Course Internship (Work Placement) |
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| Field Work |
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| Study Hours Out of Class |
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| Presentations / Seminar |
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| Project |
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| Homework Assignments |
1 |
1 |
| Total Workload of Teaching & Learning Activities |
- |
113 |
| WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
| Assesment & Evaluation Activities |
# of Activities per semester |
Total Workload |
| Quizzes |
3 |
3 |
| Midterms |
2 |
2 |
| Semester Final Exam |
1 |
1 |
| Total Workload of Assesment & Evaluation Activities |
- |
6 |
| TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
119 |
| ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
5 |
ECTS Information Package / Course Catalogue