SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
50721METOZ-ASC0272	Culinary Practices and Techniques II	1	Spring	1	3	3	5

Course Type :	Compulsory
Cycle:	Associate      TQF-HE:5. Master`s Degree      QF-EHEA:Short Cycle      EQF-LLL:5. 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:	To provide students with knowledge and skills about the information and presentation of beverages, sauces, salads, soups, snacks and olive oil.
Course Content:	Preparation of served cold dishes, preparation and presentation of sauces, preparation and presentation of salads, preparation and presentation of soups , preparation and presentation of warm starters, preparation and presentation of alcoholic and non-alcoholic beverages.

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) Will be able to learn the properties of food groups.

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

1) Can prepare and present salads and sauces

2) Can prepare and present the soups

3) Can prepare and serve cold dishes

4) Can prepare and serve legumes and cereals.

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.)

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Egg Dishes	Tools
2)	Egg Dishes	Tools
3)	Sauces	Tools
4)	Sauces	Tools
5)	Soups	Tools
6)	Soups	Tools
7)	Meat and meat products	Tolls
8)	Midterm
9)	meat and meat products	Tools
10)	Legumes	Tools
11)	Legumes	Legumes
12)	Pasta	Tools
13)	Pasta	Tools
14)	Desserts	Tools
15)	Desserts	Tools

*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:	Powerpoint sunum, kitap
References:	Yemek Pişirme - Teknikleri. Leman Cılızoğlu Eryılmaz. Remzi Kitabevi Yemek Kitabı Cilt 1. Cemaliye Tüter. İnkılap Kitabevi Açıklamalı Yemek Kitabı Cilt 2. Cemaliye Tüter. İnkılap Kitabevi Açıklamalı Yemek Kitabı Cilt 3. Cemaliye Tüter. İnkılap Kitabevi Altın Kitap Serisi Yemek Kitabı. Kolektif. Alfa Yayıncılık Aşçılık Cemal TÜRKAN

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	1	2	1	2	1	2	3	4	1	2	3	4	5	6	7	8	9
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)	It has basic knowledge required by culinary art.	5
	1.1 Has knowledge about the theories, facts, concepts and principles related to the field.	5
	1.2 Have basic knowledge and background on basic cooking and service techniques.	5
	1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.	5
	1.4 Learn important principles about domestic and foreign kitchens.	5
	1.5 Knows the basic principles of certain cuisines of the country and the world.
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
	2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.	3
	2.2 Have basic knowledge about management of food and beverage companies and organizations.
3)	To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies.	4
	3.1 It prepares the food and beverage demands of the guests in the institution where it works.	4
	3.2 Applies sanitation and safety rules in the kitchen.	5
4)	For a half-year, it applies theoretical knowledge that it learns in business life	5
	4.1 Experience all processes in business life.
	4.2 It takes part in activities related to the field of education in a company operating in its field.	5
	4.3 Compares theoretical knowledge with practice.	5
	4.4 They compile the knowledge and experience gained in the field.	5
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.	5
	5.1 Acquires competency of analyzing and solving the problems.
	5.2 Has ethical and social responsibility awareness.
	5.3 Takes responsibility as a team member in the works and transactions related to the field.	5
	5.4 He is aware of written, verbal communication and interaction.
	5.5 It follows the developments in advanced technologies and digital transformation.	5
	5.6 Gains awareness of lifelong learning.
	5.7 Has awareness of citizenship competence.
	5.8 Evaluates the developments in the field with an entrepreneurial understanding.
	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).

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
Quizzes	1	% 10.00
Midterms	1	% 35.00
Semester Final Exam	1	% 50.00
Active Participation in Class	1	% 5.00
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	4	56
Laboratory	0	0	0
Application	14	4	56
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	1	0	0
Total Workload of Teaching & Learning Activities	-	-	112
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	2	3	6
Midterms	1	2	2
Semester Final Exam	1	2	2
Total Workload of Assesment & Evaluation Activities	-	-	10
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			122
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			5