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Course Code: 
CULA 322
Course Period: 
Spring
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
8
Prerequisite Courses: 
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 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

 

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