ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Culinary | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
General course introduction information
| Course Code: | MASC121 | ||||||||
| Course Name: | Cuisine Practice I | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. CANSU İZGİ AYDIN | ||||||||
| Course Lecturer(s): |
İBRAHİM ARSLANOĞLU |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | This course aims to introduce the basic culinary equipment and technics. Students will get used to a classical kitchen set up. Basic cutting stills and stocks and sauces will be learned. Hygiene and safety issues are emphasized. |
| Course Content: | During the 14 week training, with the help of systematic theoretical and practical knowledge, he learns the basic functioning, general hygiene approach and kitchen jargon in professional kitchen applications. This course gives the student the ability to follow the recipe properly. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduction: History of kitchen, general rules for kitchen set-up, Turkish Food Codex,Food Hygienen and workplace safety. | |
| 2) | Foods and other materials that are used to cook,purchasing, control and approval. Envantory management. | |
| 3) | Machines and equipments. Knifes and cutting stills. | |
| 4) | Meat, fish, poultry: cutting, filleting, shredding; Stocks | |
| 5) | Basic Sauces | |
| 6) | Cooking Technics: Dry and Wet Methods. Dry Methods: Baking, Broiling, frying, Roasting | |
| 7) | Mid-Term | |
| 8) | Dry Methods: Baking, Broiling, frying, Roasting | |
| 9) | Wet Methods: Bain Marrie, Blanching, Boiling, Poaching, Stewing, Simmering | |
| 10) | Wet Methods: Bain Marrie, Blanching, Boiling, Poaching, Stewing, Simmering | |
| 11) | Garnish making, plate presentation | |
| 12) | Fermentation: Bread making, yeast | |
| 13) | Rice types and cooking | |
| 14) | Egg, Flour, Sugar: Cake |
Sources
| Course Notes / Textbooks: | Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5 Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır. |
| References: | The Bread, Phaidon Press, NY. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
5 |
4 |
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
| 2) Calculates the calorie and nutritional value of the foods | |||||
| 3) Arranges, apply and controls the menu | |||||
| 4) İçecek çeşitlerini tanır, şarap sunumu yapar. | |||||
| 5) Knows and makes pastry. | |||||
| 6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | 5 |
| 2) | Calculates the calorie and nutritional value of the foods | 5 |
| 3) | Arranges, apply and controls the menu | 5 |
| 4) | İçecek çeşitlerini tanır, şarap sunumu yapar. | 5 |
| 5) | Knows and makes pastry. | 5 |
| 6) | Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. | 5 |
Learning Activity and Teaching Methods
| Field Study | |
| Expression | |
| Individual study and homework | |
| Lesson | |
| Group study and homework | |
| Lab | |
| Homework | |
| Problem Solving | |
| Project preparation | |
| Q&A / Discussion | |
| Technical Tour | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) | |
| Internship/Onsite Practice |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework | |
| Application | |
| Observation | |
| Individual Project | |
| Group project | |
| Staj/ Yerinde Uygulama Değerlendirmesi |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 5 |
| Application | 1 | % 10 |
| Midterms | 1 | % 25 |
| Final | 1 | % 55 |
| Kanaat Notu | 1 | % 5 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 45 | |
| PERCENTAGE OF FINAL WORK | % 55 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 56 |
| Application | 14 | 56 |
| Study Hours Out of Class | 14 | 28 |
| Midterms | 1 | 15 |
| Final | 1 | 15 |
| Total Workload | 170 | |