PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 308	FOOD PRODUCTION TECHNIQUES	2 + 2	6th Semester	9

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Various methods of food preparation and cooking, and the most appropriate cooking methods bemnimsetilmesi.Sağlıklı learn application.
Course Content	Miscellaneous food preparation and cooking techniques. The correct preparation and cooking principles.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Knows methods of preparing various foods.
2	Knows the methods of food preparation and cooking.
3	Applies the correct and healthy cooking methods.
4	Apply the methods of storing foods.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	5	5	5	5	5	5	5	2	5	2			2	4	4		5
LO 002	5	5	5	5	5	5	5	2	5	2			2	4	4		5
LO 003	5	5	5	5	5	5	5	2	5	2			2	4	4		5
LO 004	5	5	5	5	5	5	5	2	5	2			2	4	4		5
Sub Total	20	20	20	20	20	20	20	8	20	8			8	16	16		20
Contribution	5	5	5	5	5	5	5	2	5	2	0	0	2	4	4	0	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Hours for off-the-classroom study (Pre-study, practice)	2	12	24
Assignments	2	12	24
Mid-terms	1	8	8
Laboratory	7	10	70
Final examination	1	13	13
Presentation / Seminar Preparation	1	13	13
Report / Project	1	13	13
Field Work	1	13	13
Total Work Load ECTS Credit of the Course			234 9

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 308	FOOD PRODUCTION TECHNIQUES	2 + 2	1	Turkish	2018-2019 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK	hmozturk@pau.edu.tr		Course location is not specified.	%80

Goals		Various methods of food preparation and cooking, and the most appropriate cooking methods bemnimsetilmesi.Sağlıklı learn application.
Content		Miscellaneous food preparation and cooking techniques. The correct preparation and cooking principles.

Topics

Weeks	Topics
1	Historical Development of cuisine
2	Organization of Kitchen Department
3	Kitchen Personnel
4	Kitchen Equipment
5	Main Nutrients and Nutrition
6	Standart Recipes
7	Workflow and Hygiene in Kitchen
8	MID-TERM EXAM
9	Cooking Methods, Pre-preparing of foods
10	Bouillon and Sauces
11	Salads, Hors d’oeuvres
12	Soups
13	Garnishes of Potato
14	Purchasing, Stocking and Control

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student