ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy And Culinary Arts (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | GCA201 | ||||
| Course Name: | Sauces, Stocks and Soups | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: |
GCA104 - Classical Culinary Techniques and Skills |
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| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. FRANCK GERARD BRUWIER | ||||
| Course Lecturer(s): |
Öğr. Gör. FRANCK GERARD BRUWIER |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Teaching the basic sauces, stocks and soups and their usage areas in the field of gastronomy |
| Course Content: | Basic sauces used in gastronomy, stocks and soups, the use of sauces in different dishes, sauce, stock and soups applications |
Learning Outcomes
|
The students who have succeeded in this course;
1) Knows and applies various cooking methods. 2) Can prepare basic sauces. 3) Can prepare various sauces. 4) Can prepare traditional and special soups. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | White stok, Brown stok, Fish stok, Veloute Sos | |
| 2) | Espagnole Sos, Sos Chasseur, Sos Duxelle, Sos Poivrade | |
| 3) | Mayonez, Kokteyl sos, Tartare sos, Yeşil sos - Vincent sos | |
| 4) | Hollandez Sos, Paloise sos, Maltaise Sos, Choron Sos, Bearnaise Sos | |
| 5) | Mornay Sos, Nantua Sos, Soubise Sos | |
| 6) | Tavuk Jus, Et Jus, Kuzu Jus | |
| 7) | Bigarade soslu ördek, Patates Püresi, Portakal Segment | |
| 8) | MIDTERM EXAM | |
| 9) | SOSLAR-VIII- Sauces without Derivatives-I | |
| 10) | Beef Burgundy sos Bourguignonne ile, Demi Glace Sos Dana Bonfile ile, Gratin Dauphinoise | |
| 11) | Et konsome brunoise, Potage Parmentier, Potage Juliene Darblay | |
| 12) | Cream Agnes Sorel, Cream Dieppoise, Cream Joinville | |
| 13) | Bisque, Midye ve safran bisque, Bouillabaisse | |
| 14) | Gaspacho, Vichyssoise |
Sources
| Course Notes / Textbooks: | Ders notları |
| References: | Approach Using Traditional Techniques and No-Waste Methods. Gisslen, W. (2010). Professional Cooking. (7th Ed). New Jersey: John Wiley & Sons, Inc. Mamane, R. (2017). Mastering Stocks and Broths: A Comprehensive Culinary Stocks, Sauces & Garnishes (Escoffier Kitchen Handbooks). The Culinary Institute of America (2006). The Professional Chef. (8th ed.) |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | |||||
| 2) - To be able to use advanced theoretical and practical knowledge acquired in the field. - To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | |||||
| 3) - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project. | |||||
| 4) - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning. | |||||
| 5) - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
| 2) | - To be able to use advanced theoretical and practical knowledge acquired in the field. - To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
| 3) | - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project. | 3 |
| 4) | - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning. | 3 |
| 5) | - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme. | 3 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Application | 1 | % 40 |
| Midterms | 1 | % 20 |
| Final | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Application | 1 | 40 | 40 | ||||
| Midterms | 1 | 20 | 20 | ||||
| Final | 1 | 40 | 40 | ||||
| Total Workload | 100 | ||||||