| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Cold Cusine Art | GMS314 | Elective | Bachelor's degree | 3 | Spring | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Define cold and hot starters, salad buffets
2) Prepare pate and terrines
3) Provide preparition list
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Middle | Middle | High | Low | Middle | Middle | High | High | Middle | |
| 2 | Middle | High | Middle | High | High | Middle | Middle | High | Middle | Low | |
| 3 | Middle | High | High | Middle | Middle | High | Middle | Middle | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Preparing cold buffet, decoration, presentation cold foods.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required