COURSE SYLLABUS

RECIPE DEVELOPMENT AND PRESENTATION TECHNIQUES

1	Course Title:	RECIPE DEVELOPMENT AND PRESENTATION TECHNIQUES
2	Course Code:	ASLS212
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. ERDOĞAN BOZAN
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
17	Contactinformation of the Course Coordinator:	Öğr.Gör. Erdoğan BOZAN Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63123) Fax: 0 224 881 32 18 e-mail: ebozan@uludag.edu.tr
18	Website:
19	Objective of the Course:	The general kitchen techniques are aimed to gain professional skills and creativity by creating original tastes presentations with new products and recipe development by keeping creativity in the forefront with the products of cooking techniques of traditional and international cuisine.
20	Contribution of the Course to Professional Development	Gains the ability to develop creativity, design new products and interpret existing local products globally.

Learning Outcomes:

1	Recipe gives information about development and presentation techniques.;
2	Provides information about the meat dishes service.;
3	Explain the harmony of meat with garnish sauce.;
4	Explain the way vegetable dishes are served alone or with other components.;
5	Gives information about menu alignment and sorting using original materials.;
6	Develops original recipes and buffets by combining Turkish and world cuisine knowledge.;

22	Course Content:

23	Textbooks, References and/or Other Materials:	Loftus, D. (2012). Around the World in 80 Dishes : Classic Recipes from the World's Favourite Chefs. Atlantic Books, New York. Lang, Harvey, J. (2006). Larousse Gastronomique : World's Greatest Culinary Encyclopedia. Potter, Paris. Dünya Mutfakları Atlası;NTV Yayınları Yemek tadının Tarihi,Oğlak Yayınları
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	11	3	33
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	6	6
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ4	PQ5	PQ6	PQ7	PQ8	PQ9	PQ10	PQ11	PQ12
LO1	5	3	4	5	5	4	4	3	5	5	3	4
LO2	4	4	5	4	3	5	5	4	4	4	5	3
LO3	5	4	5	5	5	4	3	5	5	5	5	5
LO4	5	5	5	5	5	5	5	5	5	5	5	5
LO5	5	4	5	3	5	4	5	4	5	5	5	5
LO6	5	5	5	5	5	5	5	5	5	5	5	5

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High

Week	Theoretical	Practical
1	Description and presentation of recipe development and production techniques	Description and presentation of recipe development and production techniques
2	Recipe development and presentation techniques in soups	Recipe development and presentation techniques in soups
3	Development of recipes for meat dishes and presentation techniques	Development of recipes for meat dishes and presentation techniques
4	Development of prescriptions of vegetable dishes and presentation techniques	Development of prescriptions of vegetable dishes and presentation techniques
5	Development and presentation features of pasta	Development and presentation features of pasta
6	Describe the presentation features of original materials blackbox model	Describe the presentation features of original materials blackbox model
7	Describe the presentation features of original materials blackbox model	Describe the presentation features of original materials blackbox model
8	Development of meatballs and pastry dishes and presentation techniques	Development of meatballs and pastry dishes and presentation techniques
9	Development of meatballs and pastry dishes and presentation techniques	Development of meatballs and pastry dishes and presentation techniques
10	Unique recipe creation and presentation techniques in Turkish Cuisine	Unique recipe creation and presentation techniques in Turkish Cuisine
11	Unique recipe creation and presentation techniques in Turkish Cuisine	Unique recipe creation and presentation techniques in Turkish Cuisine
12	Buffet production techniques	Buffet production techniques
13	Unique recipe development and presentation techniques in World Cuisine	Unique recipe development and presentation techniques in World Cuisine
14	Prescription development and presentation techniques in desserts.	Prescription development and presentation techniques in desserts.