1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 127KITCHEN PRODUCTS3 + 21st Semester6

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective In this course, it is aimed to prepare the foods made in the kitchen and manage the relevant units.
Course Content Preparing garnishes, soups, breakfast eggs, preparing and serving breakfast varieties, preparing meat and meat products, preparing seafood
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Preparing vegetable and fruit garnishes
2Prepare starchy garnishes
3Preparing clear and thick soups
4Preparing local and special soups
5Preparing fresh pasta dough and making fresh pasta
6Preparing eggs for breakfast
7Preparing food and drink for breakfast
8Preparing red meat for use
9Preparing poultry, game and giblets for use
10Preparing and cooking seafood

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
LO 005            
LO 006            
LO 007            
LO 008            
LO 009            
LO 010            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14570
Mid-terms188
Final examination11010
Presentation / Seminar Preparation144
Report / Project14114
Quiz248
Practice Professional Skills (Student)14228
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2FİGEN YÜCE


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 127 KITCHEN PRODUCTS 3 + 2 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer FİGEN YÜCE fyuce@pau.edu.tr TMYO A0105 TMYO B0004 %80
Goals In this course, it is aimed to prepare the foods made in the kitchen and manage the relevant units.
Content Preparing garnishes, soups, breakfast eggs, preparing and serving breakfast varieties, preparing meat and meat products, preparing seafood
Topics
WeeksTopics
1 Food production (Introduction)
2 Preparing vegetable garnishes
3 Preparing potato garnishes
4 Preparing potato garnishes
5 Fond and basic soups, pastas
6 Preparing local and specialty soups
7 Preparing eggs for breakfast
8 Preparing breakfast food and beverage
9 Preparing breakfast food and beverage
10 Midterm
11 Preparation of meats (beef, veal, sheep, lamb, poultry, game animals and offal)
12 Preparation of meats (beef, veal, sheep, lamb, poultry, game animals and offal)
13 Cooking meat dishes (beef, veal, mutton, lamb)
14 Preparation and cooking of fish
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam40Final Exam
Midterm Exam30Midterm Exam
Field/Clinic/Laboratory Practices30Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes