cam.sams.ieu.edu.tr
Course Name | |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
Spring |
Prerequisites | None | |||||
Course Language | ||||||
Course Type | Required | |||||
Course Level | - | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / Workshop | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) |
Course Objectives | |
Learning Outcomes | The students who succeeded in this course;
|
Course Description |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction | |
2 | Sauces and Dressings | |
3 | Cured and Smoked Foods, Charcuterie | |
4 | Pates and Terrines - 1 | |
5 | Pates and Terrines - 2 | |
6 | Aspic and Faux Caviar | |
7 | Appetizers and Hors d’Oeuvres - 1 | |
8 | Appetizers and Hors d’Oeuvres - 2 | |
9 | Crackers and Chutney | |
10 | Mid Term | |
11 | Labour Day (Holiday) | |
12 | Decor Applications | |
13 | Cold Soups | |
14 | Turkish Mezes | |
15 | Review of the Semester | |
16 | Review of the Semester |
Course Notes/Textbooks | |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 80 | |
Weighting of End-of-Semester Activities on the Final Grade | 20 | |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 16 | 2 | |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 8 | ||
Presentation / Jury | |||
Project | 10 | ||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 8 | |
Final Exams | 1 | 10 | |
Total | 98 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | X | ||||
2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | X | ||||
3 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
5 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
6 | Possesses visual thinking skils and effectively conveys visual concepts | |||||
7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | X | ||||
8 | Initiates culinary projects and can assume leadership for success | X | ||||
9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | |||||
10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | X | ||||
11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | X | ||||
12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | |||||
14 | Speaks a second foreign language in intermediate level | |||||
15 | Effectively uses technological equipment related to the field | X | ||||
16 | Possesses ethical values in the field of Culinary Arts and Management | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest