Course Name: Kitchen Practice -II

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA 2001

2/1 (Fall)

3

5

1

4

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

100

Course Description

- Applied and advanced menus, Cooking dishes from international cuisines, Advanced presentation techniques, Full course menu work, Application of Professional cooking techniques, Applciation of advanced presentation and ornaments

Course Objectives

- To improve the skills of students of marine cookery  in relation to kitchen applications and to enable them to perform advanced menu operations.

Course Learning Outcomes

Students who successfully complete this course:
   (I)   More professionalism in cooking
   (II) Learn advanced cooking techniques.
   (III) Learn to create new menu.
   (IV) Learn to make international basic and classical meals.

Instructional Methods and Techniques

Slide, Applications in Kitchen and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Kitchen practıce

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

Quiz

Homework

Term Paper/Project

Laboratory Work

Practices

2

60

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

100

Effects of Midterm on Grading, %

60

Effects of Final on Grading, %

40

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

1

14

Midterm

Quiz

Homework

Term Paper/Project

Laboratory Work

2

27

54

Practices

14

4

56

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

1

1

Total Workload

125

Total Workload/25

125/25

Course ECTS Credits

5

Week

Topics

Corse Outcomes

1

Breakfast preparation (International breakfast types and presentation)

I-III-IV

2

Pizza (pizza preparation, international pizza varieties and derivatives, pizza sauce and its derivatives)

I-II-III-IV

3

Pasta making and miscellaneous pasta sauces (Pasta preparation, international pasta varieties and varieties, making international pasta sauces)

I-II-III-IV

4

Use of dairy products in the kitchen - I (General characteristics / structure of milk products such as milk, cream, butter and cheese, processing and use in various meals)

I-II-III-IV

5

Preparation of Special Sauces  (making sauces compatible with meat and poultry products, sauce matching)

I-II-III-IV

6

Application of special cooking methods (Sous-vide, Engastration, Tandoor, Clay pot cooking, Flambe, Salt-Bake, Microwave cooking)

I-II-III-IV

7

Application of Storage Methods (Curing, Pickling, Canning and Drying)

I-II-III-IV

8

Special techniques used in cooking (Syringe, Stuffing, Tenderizing, Marinating)

I-II-III-IV

9

Midterm exam

10

Use of Fruits in Kitchen; (Types, selection, preservation, preparation and cooking techniques)

I-II-III-IV

11

Preparation of special side dishes (Main dish- Side dish match, special garnish recipes)

I-II-III-IV

12

Making vegetarian dishes (Recognizing vegetarian menus and creating menus)

I-II-III-IV

13

The final touches and arrangements in the food presentation

I-II-III-IV

14

Advanced menu design -I (Full course menu works)

I-II-III-IV

15

Final Exam

I-III

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

Course     Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Program Outcomes

a

b

X

X

X

X

c

X

X

X

X

d

e

X

X

X

f

X

X

X

g

h

X

X

X

i

j

X

X

X

k

l

X

X

X

m