1	Course Title:	COOKING METHODS II
2	Course Code:	ASLZ104
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	4
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. PINAR AYDIN TEMEL
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18 e-mail: paydin@uludag.edu.tr
18	Website:
19	Objective of the Course:	Chopping and cooking methods to prepare dishes using a variety of international qualifications give.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 The grill (grill) to prepare meals cooked; 2 Steaming (steam) to prepare meals cooked with / prepare; 3 Products make the process of cooking oil / make; 4 Poaching (80-90 degrees hot water, cooking) preparing meals / prepare; 5 Braising meat dishes cooked to prepare / prepare; 6 Smoked (smoke) to prepare meals cooked with / prepare; 7 Gratinating cooked products to prepare / prepare; 8 Roti (by turning a large piece of meat) cooked in preparing meals / prepare;

22	Course Content:

Week	Theoretical	Practical
1	Preliminary work	Breakfasts
2	Cooking grilled meat dishes	Soups
3	Preliminary work	Fish
4	Steaming food (steamed) Cooking	Shellfish and Seafood bark
5	The preparation Sauting (cooked with less oil), cooked products	Eggs
6	Shallow fat frying (shallow fat) cooked products	Meat
7	Shallow fat frying (shallow fat) cooked products	Products and Meat Offal
8	Deep fat frying (deep-fat-rich oil) cooked products	Poultry
9	Preliminary work	Salads
10	Poaching foods (80-90 degree water heated cooking) Cooking	Toppings, and Paste
11	Preliminary work	Fresh Vegetables and Usage
12	Braising Cooking food	Legumes and Cereals
13	Preliminary Smoked meats, cooking	Pastries
14	Preliminary work / oven (Roti) by turning	Desserts

23	Textbooks, References and/or Other Materials:	1. Eryılmaz, Leman C. Yemek Pişirme. Remzi Kitabevi 2. Gürman, Ülker. Yemek Pişirme Tekmikleri ve Uygulaması. MEB Yayınları 3. Pişirme Yöntemleri ve Teknikleri I-II, Ayhan Gökdemir, Detay Yayıncılık 4. Pişirme Yöntemleri, Nevzat Eraslan, Detay Yayıncılık 5. Mutfak Sırları-Dünya Mutfaklarından Tecrübeler-Doğru Araç Gereç Seçimi-Tarifler, Chuck Williams (Editör), NTV Yayınları 6. The Professional Chef 9e, Culinary Institute of America (CIA), John Wiley & Sons. Inc.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	25
Quiz	1	15
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	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
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	4	56
Self Study and Preparation	14	4	56
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	12	12
Others	1	10	10
Final Exams	1	15	15
Total WorkLoad			177
Total workload/ 30 hr			5,9
ECTS Credit of the Course			6

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 5 4 4 0 0 0 4 0 0 0 0 0 LO2 5 4 4 0 0 0 4 0 0 0 0 0 LO3 5 4 4 0 0 0 4 0 0 0 0 0 LO4 5 4 4 0 0 0 4 0 0 0 0 0 LO5 5 4 4 0 0 0 4 0 0 0 0 0 LO6 5 4 4 0 0 0 4 0 0 0 0 0 LO7 5 4 4 0 0 0 4 0 0 0 0 0 LO8 5 4 4 0 0 0 4 0 0 0 0 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High