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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| 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) They read, understand and performing the recipe.
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2) It selects the right material and equipment according to the recipe, measures, uses, prepares and presents as required with the right timing.
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3) Knows and applies the correct cooking technique according to the characteristics of the material used.
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
CAKES
• Lemon Blueberry Cake
Brownie
• Banana cake |
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| 2) |
SCALES
• Tarte tatin
• Lemon Cream Mereng Tarte
• Raspberry and Chocolate Tarte |
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| 3) |
Cookies
• Kavala Cookie
*Biscotti
• World Peace Cookies-Pierre Herme |
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| 4) |
Cream based desserts, Mousse
• Lavender Creme Brule
• Chocolate mousse |
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| 5) |
HOUX PASTRY; Profiterole and eclair |
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| 6) |
Mille-Feuille |
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| 7) |
Volovan / Vol-au-vent
Napolyon cake |
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| 8) |
Midterm |
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| 9) |
Sponge cake |
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| 10) |
Fraisier a la Cake |
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| 11) |
Naked cake |
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| 13) |
Cinnamon roll
Pandoro
Panattone |
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| 14) |
Chocolate Melting and Tempering technique |
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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. |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
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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. |
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1.4 Learn important principles about domestic and foreign kitchens. |
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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. |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
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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. |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
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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 |
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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. |
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4.3 Compares theoretical knowledge with practice. |
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4.4 They compile the knowledge and experience gained in the field. |
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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. |
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5.1 Acquires competency of analyzing and solving the problems. |
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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. |
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5.4 He is aware of written, verbal communication and interaction. |
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5.5 It follows the developments in advanced technologies and digital transformation. |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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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). |
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ECTS Information Package / Course Catalogue