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 138COOKING METHODS 24 + 22nd Semester6

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective Using international cutting and cooking methods This course aims to provide the capacity to prepare various dishes
Course Content Grill ( grill ) to prepare cooked meals, steaming ( the steam ) to prepare meals cooked / prepared to , products in oil cooking process to make / make , poaching (80-90 degrees heated water, cooking ) to prepare dishes / hazıtrl to , to prepare meat dishes cooked Braising / prepared to , smoked ( smoke ) to prepare meals cooked / prepared to , prepare Gratinating cooked products / prepared to
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Preliminary works
2Cooking The Meal With Grilled Method
3Sauting Method
4Shallow Fat Frying Method
5Cook with Steaming Method
6Deep Fat Frying Method
7Paching Method
8Braising Cook Method
9Cook the meal with smoking method
10Cook with Gratinating Method

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)14684
Assignments414
Mid-terms166
Final examination166
Presentation / Seminar Preparation166
Report / Project10110
Practice (Lab, Professional Skills)14228
Internet Searching/ Library Study12112
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring2NUSRET ERCAN ŞENLİKCİ
Details 2022-2023 Spring2NUSRET ERCAN ŞENLİKCİ
Details 2021-2022 Spring2NUSRET ERCAN ŞENLİKCİ
Details 2020-2021 Spring2NUSRET ERCAN ŞENLİKCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 138 COOKING METHODS 2 4 + 2 2 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TMYO A0105 TMYO B0004 %85 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)
Goals Using international cutting and cooking methods This course aims to provide the capacity to prepare various dishes
Content Grill ( grill ) to prepare cooked meals, steaming ( the steam ) to prepare meals cooked / prepared to , products in oil cooking process to make / make , poaching (80-90 degrees heated water, cooking ) to prepare dishes / hazıtrl to , to prepare meat dishes cooked Braising / prepared to , smoked ( smoke ) to prepare meals cooked / prepared to , prepare Gratinating cooked products / prepared to
Topics
WeeksTopics
1 What is the Blanching (Shock Boiling) Cooking Method and what are the types of dishes made with this method? Cooking the dishes with the Blanching (Shock Boiling) Cooking Method.
2 What is the Bouilli (Boiled) Cooking Method and what are the types of dishes made with this method? Cooking with Bouilli (Boiling) Cooking Methods.
3 What is the Poché (BOILING IN NON-BOILING WATER) Cooking Method and what are the types of dishes made with this method? Making meals with Poché (BOILING IN NON-BOILING HOT WATER) Cooking Methods.
4 What is Braisé (in Sauce) Cooking Method and what are the types of dishes made with this method? Making Braisé (in Sauce) Cooking Methods.
5 What is the ETÜVÉ VAPEUR(Steam) Cooking Method and what are the types of dishes made with this method? Cooking with ETÜVÉ VAPEUR (Steam) Cooking Methods.
6 What is the ETÜVÉ(In its own juice) Cooking Method and what are the types of dishes made with this method? Cooking with ETÜVÉ (in its own juice) Cooking Methods.
7 What is the POELLE (Low Oil) Cooking Method and what are the types of dishes made with this method? Cooking with POELLE (Low Oil) Cooking Methods.
8 What is the FRIT (in plenty of oil) Cooking Method and what are the types of dishes made with this method? Cooking with FRIT (in plenty of oil) Cooking Methods.
9 What is the SAUTE (Saute) Cooking Method and what are the types of dishes made with this method? Cooking with SAUTE (Saute) Cooking Methods
10 What is the ROTİ (Baked) Cooking Method and what are the types of dishes made with this method? Cooking with the ROTİ (Baked) Cooking Methods.
11 What is the GRILL (on the grill) Cooking Method and what are the types of food made with this method?
12 What is the Gratin Cooking Method and what are the types of dishes made with this method? Making dishes with Gratin Cooking Methods.
13 What are the Other Cooking Methods and what are the types of dishes made with these methods? Cooking with Other Cooking Methods.
14 What are the Other Cooking Methods and what are the types of dishes made with these methods? Cooking with Other Cooking Methods.
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam25Midterm Exam
Field/Clinic/Laboratory Practices25Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes