Kitchen Practice - IV

Course Code:

CULA 322

Course Period:

Spring

Course Type:

Core

P:

2

Lab:

0

Credits:

4

ECTS:

8

Prerequisite Courses:

Kitchen Practice - III

Course Language:

İngilizce

Course Objectives:

Practice previously learned cooking fundamentals, techniques, calculations and formulas as individuals as well as team projects. Multi-course menus are prepared under given (defined) conditions. Improve their ability to develop a menu with available ingredients, organize a work station based preparation methods while focusing on the production of menu items and plate presentations.

Course Content:

Menu preparation, time management and cost calculation.

Combining modern and classical techniques for expressing creativity.

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Prepare a correct mise en place and decide on the method of preparation for each dish chosen.	3,5,7,16	1,2,3,4	A,B,C
Prepare a correct mise en place and decide on the method of preparation for each dish chosen.	3,5,7,16	1,2,3,4	A,B,C
Choose the correct tools and utensils	3,5,7,16	1,2,3,4	A,B,C
Choose the correct ingredient in right amount.	3,5,7,16	1,2,3,4	A,B,C
Create an available recipe according to the chosen ingredients and the right cooking methods.	3,5,7,16	1,2,3,4	A,B,C
Work according to the time allowed for phases of preparation cooking.	3,5,7,16	1,2,4	A,B,C
Present the dishes as required.	3,5,7,16	1,2,4	A,B,C
Check the temperature before service.	3,5,7,16	1,2,4	A,B,C
Calculate the cost.	3,5,7,16	1,2,4	A,B,C
Copy all the necessary information in the laboratory book	3,5,7,16	1,2,4	A,B,C
Understand the importance of the humidity and temperature for the preparation of certain charcuterie products.	3,5,7,16	1,2,4	A,B,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction- purpose
2	Menu Design and Selection (with previously set/known ingredients) Practice for Lunch Service
3	Menu Design and Selection (with blind ingredients) Practice for Lunch Service
4	Menu Design and Selection (with previously set/known ingredients) Practice for Dinner Service
5	Menu Design and Selection (with blind ingredients) Practice for Dinner Service
6	Menu Design and Selection (set budget) Practice for Lunch Service
7	Menu Design and Selection (set budget) Practice for Dinner Service
8	Midterm
9	Menu Design and Selection (set time, known ingredients) Practice for Lunch Service
10	Menu Design and Selection (set time, known ingredients) Practice for Dinner Service
11	Menu Design and Selection (set time, blind ingredients) Practice for Lunch Service
12	Menu Design and Selection (set time, blind ingredients) Practice for Dinner Service
13	Menu Design and Selection (set time, blind ingredients) Practice for Dinner Service
14	Menu Design and Selection (set time, blind ingredients) Practice for Dinner Service
15	Menu Design and Selection (set time, blind ingredients) Practice for Dinner Service

Recommended Sources

Textbook	The Culinary Institute of America (CIA), 2011, The Professional Chef, John Wiley & Sons, Hoboken, NJ
Additional Resources	H. L. Cracknell, R. J. Kaufmann, 1999, Practical Professional Cookery 3rd Edition, Delmar Cengage Learning EMEA

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	1	65%
Practice (teamwork, attitude) and project		20%
Attendance and participation		15%
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.
2	Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.		X
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
5	Students know and apply the international standards of food hygiene and safety.					X
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.					X
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use this information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10	Students know the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13	Students understand the effects of food on human health and society, and in this context, they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.			X
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	14	6	84
Hours for off-the-classroom study (Pre-study, practice)	14	6	84
Mid-terms	1	6	6
Project	1	36	36
Presentation	1	6	6
Final examination	1	6	6
Total Work Load			222
Total Work Load / 30 (hours)			7,4
ECTS Credit of the Course			8

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