1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 735 CULINARY
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 125COOKING METHODS 14 + 21st Semester6

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective In this course, making job descriptions based on the hierarchical structure of the kitchen staff , using international cutting and cooking methods are intended to gain the qualification to prepare a variety of dishe
Course Content Do the job description of the employees cuisine based on hierarchical structure joinery used in international cuisine / cutting operations make / make basic stock ( broth ), and to prepare sauces / prepared to blanching (pre- cooking / bleaching ) process to make / make Boiling (plenty of water, cooking ) to prepare meals cooked / prepared to stewing ( cooking in its own juices ) to prepare meals cooked / prepared to
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Kitchen staff do their job descriptions based on the hierarchical structure
2Used in international cuisine chopping / cutting to do / make
3Basic stock ( broth ), and to prepare sauces / prepared to
4Blanching (pre- cooking / bleaching ) make the operation / make
5Boiling (plenty of cooking water ) to prepare meals cooked / prepared to
6Basic White stock ( basic white broth ) in stock to prepare / prepared to
7Basic Brown ( basic brown broth ) in stock to prepare / prepared on
8Basic Brown ( basic brown broth ) in stock to prepare / prepared to
9Food and water blanching (Front Cooking / bleaching ) preparation for the cooking process
10Food and water blanching (Front Cooking / bleaching ) as cooking
11Boiling food ( plenty of cooking water ) preparation for the cooking process
12Boiling food ( plenty of cooking water ) as cooking
13Stewing food ( cooking in its own juices ) preparation for operation
14Stewing food ( cooking in its own juices ) as Cooking

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            
LO 011            
LO 012            
LO 013            
LO 014            
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
Mid-terms166
Final examination166
Presentation / Seminar Preparation144
Report / Project14114
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 Fall1NUSRET ERCAN ŞENLİKCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 125 COOKING METHODS 1 4 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TMYO A0105 TMYO B0004 %90 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)
Goals In this course, making job descriptions based on the hierarchical structure of the kitchen staff , using international cutting and cooking methods are intended to gain the qualification to prepare a variety of dishe
Content Do the job description of the employees cuisine based on hierarchical structure joinery used in international cuisine / cutting operations make / make basic stock ( broth ), and to prepare sauces / prepared to blanching (pre- cooking / bleaching ) process to make / make Boiling (plenty of water, cooking ) to prepare meals cooked / prepared to stewing ( cooking in its own juices ) to prepare meals cooked / prepared to
Topics
WeeksTopics
1 Getting to Know the Kitchen
2 Tools Used in the Kitchen
3 Kitchen Knives
4 Ingredients for the Kitchen 1
5 Ingredients for the Kitchen 2
6 Spices
7 Herbs Used in the Kitchen
8 Culinary Terminology
9 Shredding and Chopping Veal and Mutton
10 Chopping and Cooking Fish and Seafood
11 Poultry Breakdown and Egg Types
12 Making Sauces and Varieties
13 Soup Types and Productions in the World and in Turkey
14 Potato Varieties, Potato Garnishes and Dishes
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam20Midterm Exam
Field/Clinic/Laboratory Practices30Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes