Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4ASC252FOOD AND BEVERAGE THERMONOLOGY2+0+02223.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course To understand and use international and sectoral terms used in professional kitchens correctly and to gain the necessary language skills.
Course Content Basic kitchen terms, kitchen equipment, cooking techniques and application procedures and terms for service.
Course Methods and Techniques Lecture, presentation and case study.
Prerequisites and co-requisities None
Course Coordinator Instructor Tuğçe CEBECİ
Name of Lecturers Instructor MERVE OKTAY
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Nevin Halıcı, 2013. Dictionary of Explained Food and Culinary Terms. Oğlak Publishing.
Course Notes World Food, Beverage and Culinary Terms Dictionary, T.Kunt, Değişim Publications, 2004.

Gastronomy Dictionary (A to Z), Detay Publishing, 2020.

Professional Cookery, Wayne Gisslen, Nobel Life, 2019.
Documents Dünya Yiyecek, İçecek ve Mutfak Terimleri Sözlüğü, T.Kunt, Değişim Yayınları, 2004. Gastronomi Sözlüğü (A'dan Z'ye), Detay Yayıncılık, 2020. Profesyonel Aşçılık, Wayne Gisslen, Nobel Yaşam, 2019.

Course Category
Social Sciences %20
Field %70

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Assignment 1 % 10
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 12 1 12
Mid-terms 1 8 8
Final examination 1 15 15
Total Work Load   Number of ECTS Credits 2 63

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 To be able to define and use the basic terms related to the food and beverage sector correctly.
2 To master the terminology related to chopping, cooking and presentation techniques used in food preparation and cooking processes
3 To be able to perceive and use food and beverage terms in national and international menus correctly

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Terminology Concept
2 Knowledge of Kitchen Equipment
3 Kitchen Preparation Terms
4 Terms Related to Hygiene and Sanitation in the Kitchen
5 Terms Related to Cooking Methods
6 Terms Related to Service Procedures
7 Terms Related to Organisation Structure
8 MIDTERM
9 Kitchen Terminology from A to Z
10 Kitchen Terminology from A to Z
11 Kitchen Terminology from A to Z
12 Kitchen Terminology from A to Z
13 Kitchen Terminology from A to Z
14 Kitchen Terminology from A to Z
15 Kitchen Terminology from A to Z

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 4 2 2 2 5 5 5 3 4 2 1 1
C1 5 2 2 3 4 4 5 3 4 3 1 1
C2 4 2 2 2 5 5 5 3 4 2 1 1
C3 4 2 2 2 5 5 5 3 3 2 1 1

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=237206&curProgID=5609&lang=en