PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ASC 240	COLD KITCHEN	4 + 2	4th Semester	8

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	COLD FOODS MADE IN THE KITCHEN OF THIS COURSE IS INTENDED TO PREPARE AND MANAGE THE RELEVANT DEPARTMENTS
Course Content	To prepare salads and salad dressings, hors d'oeuvres, appetizers and sandwiches to prepare, prepare cold soup and olive oil dishes, cold dishes to prepare and decor
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Prearrange
2	To prepare the sauce and marinate in cold / prepared to
3	To prepare salads / prepared to
4	To prepare appetizers / prepared to
5	To prepare appetizers / prepared to
6	To prepare hors d'oeuvres kind / prepared to
7	And to prepare cold and hot toasted sandwiches / prepared to
8	Cold soups to prepare / prepared to
9	Olive oil to prepare meals / prepared to
10	Olive oil to prepare meals / prepared to
11	The cold buffet dishes to prepare / prepared to
12	The cold buffet dishes to prepare / prepared to
13	Plates and buffet to prepare decor / prepared to
14	Plates and buffet to prepare decor / prepared to

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	6	84
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Assignments	7	2	14
Mid-terms	1	8	8
Final examination	1	10	10
Presentation / Seminar Preparation	1	8	8
Report / Project	14	1	14
Practice Professional Skills (Student)	14	2	28
Internet Searching/ Library Study	14	1	14
Total Work Load ECTS Credit of the Course			208 8

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ASC 240	COLD KITCHEN	4 + 2	2	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer FİGEN YÜCE	fyuce@pau.edu.tr		TMYO A0105 TMYO B0003	%70

Goals		COLD FOODS MADE IN THE KITCHEN OF THIS COURSE IS INTENDED TO PREPARE AND MANAGE THE RELEVANT DEPARTMENTS
Content		To prepare salads and salad dressings, hors d'oeuvres, appetizers and sandwiches to prepare, prepare cold soup and olive oil dishes, cold dishes to prepare and decor

Topics

Weeks	Topics
1	What is Cold Kitchen?
2	Cold Sauces
3	Cold Soups
4	Salads and Salad Dressings
5	Appetizers, Snacks and Entrances
6	Cold Vegetable Meals
7	Stuffed and Sarmas
8	Midterm
9	Open Buffet
10	Sushi
11	Cured and Smoked Meats
12	Cheeses and Sandwiches
13	Condiments, Crackers and Pickles
14	Hygiene and Sanitation Rules

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	40	Final Exam
Midterm Exam	30	Midterm Exam
Field/Clinic/Laboratory Practices	30	Field/Clinic/Laboratory Practices

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student