Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | DURMUŞ ALİ AYDEMİR (durmusaliaydemir@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | DURMUŞ ALİ AYDEMİR, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This is an applied food laboratory class. In this course, students will learn how to prepare and cook dairy products, egg products, vegetables, sauces, and stocks. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Prepare foods made from dairy products and eggs. |
PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Examination |
| LO-2 | Prepare vegetable foods. |
PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Examination |
| LO-3 | Prepare a variety of sauces and stocks. |
PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Dairy products, basic egg usage in the kitchen, dairy products and egg recipes, vegetables, cooking vegetables, preparation of stocks and sauces. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to dairy products | Practice |
| 2 | Dairy products: recipes and practicing | Practice |
| 3 | Student practices | Practice |
| 4 | Eggs, egg products and storage | Practice |
| 5 | Eggs, egg products, recipes and practicing | Practice |
| 6 | Student practices | Practice |
| 7 | Vegetables, types of vegetables and storage conditions | Practice |
| 8 | mid-term exam | |
| 9 | Preparation and production of vegetables | Practice |
| 10 | Student practices | Practice |
| 11 | Sauces | Practice |
| 12 | Sauces – continued | Practice |
| 13 | Applied sauce preparation | Practice |
| 14 | Stocks | Practice |
| 15 | Applied stocks preparation | Practice |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | The Culinary Institute of America (2006). The Professional Chef. (8th ed.), | |
| 2 | Gisslen, W. (2010). Professional Cooking. (7th ed). New Jersey: John Wiley & Sons, Inc. | |
| 3 | Otel İşletmelerinde MUTFAK YÖNETİMİ/ Prof. Dr. Ahmet Aktaş, Doç. Dr. Bahattin Özdemir | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 5 | 14 | 70 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 2 | 12 | 24 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 4 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 4 | 12 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||