|
Week
|
Topics
|
Study Metarials
|
|
1
|
Sections of the kitchen and kitchen management scheme based on hiyerşik structure and job descriptions of employees` Entremetier (side dish, soup, egg), Garde manger (cold kitchen), Pastry (coffee shop), slaughter houses, local cuisine, Chef Tournant.
|
R1. Chapter 1
|
|
2
|
Sections of the kitchen and kitchen management scheme based on hiyerşik structure and job descriptions of employees` Entremetier (side dish, soup, egg), Garde manger (cold kitchen), Pastry (coffee shop), slaughter houses, local cuisine, Chef Tournant.
|
R1. Chapter 1
|
|
3
|
Julienne, BRUNOISE, Jardiniere, chopping Macedoine ways to do / make
|
R1. Chapter 1
|
|
4
|
Mire Poix, Paysanne, Batonnets, woodwork and other forms of Vichy to do / make, prepare mixtures of flavoring.
|
R1. Chapter 2
|
|
5
|
Prepare mixtures of flavoring.
|
R1. Chapter 2
|
|
6
|
Basic White stock (basic white broth) to prepare stock / to prepare.
|
R1. Chapter 2
|
|
7
|
Basic brown (Basic brown broth) to prepare stock / to prepare.
|
R1. Chapter 3
|
|
8
|
Basic brown (Basic brown broth) to prepare stock / to prepare.
|
R1. Chapter 3
|
|
9
|
Food, water blanching (Pre-Baking / bleaching) preparation for the cooking process.
|
R1. Chapter 3
|
|
10
|
Food, water blanching (Pre-Baking / bleaching) in cooking.
|
R1. Chapter 4
|
|
11
|
Boiling food (plenty of cooking water) preparation for cooking
|
R1. Chapter 4
|
|
12
|
Boiling food (plenty of cooking water) as a cooking
|
R1. Chapter 4
|
|
13
|
Stewing food (cooking in its own juices) Preparation for operation
|
R1. Chapter 5
|
|
14
|
Stewing food (Self Juice Baking) Baking.
|
R1. Chapter 5
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
To learn fundamentals of the tourism and hotel administration field.
|
3
|
|
2
|
To learn importance contemporary Technologies related with vocational of tourism and hotel administration.
|
5
|
|
3
|
To explain the functions of tourism and hotel management.
|
-
|
|
4
|
To know the responsibilities of qualified intermediate staff regarding middle level management and assistant management
|
5
|
|
5
|
To know the features of working administration in the business life.
|
-
|
|
6
|
To know the importance of research, devolopment and application as an individual and group.
|
4
|
|
7
|
To know legal responsibilities of tourism and hotel administrator.
|
-
|
|
8
|
To know the importance of following the regulations about one’s own vocation.
|
-
|
|
9
|
To recognise most of the documents used in the business life.
|
-
|
|
10
|
To know the importance of the tourism income regarding the economy of country.
|
-
|
|
11
|
To know the importance of vocational ethics in business life.
|
5
|
|
12
|
To run the computer pocket programs related with one’s field.
|
-
|
|
13
|
To know and apply cleaning, maintenance, procedures of the protection processes, regarding department related with one;s branch.
|
-
|
|
14
|
To Take responsibility for the operation and management phace.
|
-
|