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: | MASC222 | ||||||||
| Course Name: | Cuisine Practice III | ||||||||
| Course Semester: | Spring | ||||||||
| 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. MERVE BERK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. TOLGA BOZOK İBRAHİM ARSLANOĞLU |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The course aims to teach the basic functions of the professional kitchen applications with the help of theoretical and practical knowledge. Moreover, during 14 weeks general hygiene approach is given. This course gives the students the ability of following the recipe and offering properly. Kitchen Techniques I Course provides information to students how they should use basic kitchen equipment and materials such as knife-use, safe working in the kitchen, sanitation and hygiene. Also, knowledge of preparation, production and cooking process is transferred. (The course is given in Turkish) |
| Course Content: | • Basic cooking and kitchen equipment and materials and their use • Kitchen sections and organization • Advanced cooking and preparation methods • Cooking and application studies with all cooking techniques • Technical knowledge and practice required for advanced practice courses |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduction, Discussion of the Course Content | 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 Recipes |
| 2) | Moist Wet Cooking Technique | 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 Recipes |
| 3) | Poaching Preparation, the technique of boling on low heat | 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 Recipes |
| 4) | Food preparation using saute cooking technique | 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 Recipes |
| 5) | Stir Frying | 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 Recipes |
| 6) | Grilling Method | 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 Recipes |
| 7) | Roasting Method | 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 Recipes |
| 8) | Mid term exam | |
| 9) | Baking Method | 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 Recipes |
| 10) | Deep Frying Method | 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 Recipes |
| 11) | Shallow Frying Method | 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 Recipes |
| 12) | Steaming Method | 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 Recipes |
| 13) | Stewing Method | 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 Recipes. |
| 14) | Braising Method | 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 Recipes |
| 15) | Final exam |
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: | 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 Recipes are given to students before the course.. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
3 |
4 |
2 |
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|---|---|---|---|---|---|
| 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
| Expression | |
| Lesson | |
| Group study and homework | |
| Reading | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Application |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 28 |
| Application | 14 | 28 |
| Study Hours Out of Class | 15 | 75 |
| Homework Assignments | 5 | 25 |
| Quizzes | 4 | 8 |
| Midterms | 1 | 2 |
| Paper Submission | 13 | 26 |
| Final | 1 | 4 |
| Total Workload | 196 | |