Niğde Ömer Halisdemir Üniversitesi Logo T.C. NIGDE UNIVERSITY
NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES - COOKERY
COURSE DESCRIPTION
1. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ASC1001 INTRODUCTION TO KITCHEN APPLICATIONS 1 3 5
Basic chopping methods used in local and international cuisine, basic cooking methods, basic storage methods. Basic fonds, basic sauces, soups, salads, hot snacks, main courses, desserts.
Compulsory ASC1003 COOKING METHODS I 1 3 5
To make job descriptions of kitchen workers according to hierarchical structure, to make / make chopping / cutting processes used in international kitchens, to prepare / prepare basic stocks (sauces), to prepare / prepare Blanching (pre-baking / bleaching) process, Boiling to prepare / prepare dishes, to prepare / prepare dishes cooked in their own water.
Compulsory ASC1005 FOOD AND BEVERAGE MANAGEMENT 3 0 3
Supervisor in advanced à la carte service and banquet applications, advanced table service techniques, gueridon service techniques, the importance of team service and customer satisfaction. Accounting procedures, sales and production forecasts.
Compulsory ASC1009 FOOD SAFETY AND HYGIENE 3 0 3
Definition and importance of hygiene, the definition and importance of sanitation, the importance of hygiene in mass feeding systems, the relationship between sanitation and hygiene in mass feeding systems. Industrial pollution and universal pollution. Causes of food degradation. The amount of microorganisms in places, nutrients and microorganisms caused by the growth of diseases caused. Hygiene in purchasing, preparing and cooking foods, storing, serving. World Health Organization rules. Rules to be considered for protection from diseases. Important microorganisms that occur during the freezing of food. Personnel hygiene and training. Personnel transmission routes. Behaviors that should be avoided in terms of hygiene in food. Kitchen and utensil hygiene. Food safety systems, HACCP definition and importance. Food additives and packaging.
Compulsory ASC1011 PROFESSIONAL FOREIGN LANGUAGE I 3 0 3
Compulsory ASC1013 INFORMATION AND COMMUNICATION TECHNOLOGIES 2 1 4
Compulsory ATA1015 ATATURK PRINCIPLES AND THE HISTORY OF REVOLUTION I 2 0 2
Atatürk İlkeleri ve İnkılâp Tarihi Dersinin Amacı İnkılap ve İnkılapla Alakalı Kavramlar Osmanlı Devletinin Yıkılışı XIX. Yüzyılda Osmanlı Devletinde Yenilik Hareketleri Osmanlı Devletinin Son Döneminde Devleti Kurtarmaya Yönelik Fikir Akımları XX. Yüzyıl Başlarında Osmanlı Devletinin Durumu Mondros Ateşkes Antlaşması Sonrası Memleketin Durumu Milli Mücadeleye Hazırlık Dönemi Büyük Millet Meclisinin Açılması ve Çalışmaları Büyük Millet Meclisinin Açılışından Sonraki Siyasi ve Askeri Gelişmeler Lozan Barış Antlaşması, Önemi ve Sonuçları
Compulsory TDL1011 TURKISH LANGUAGE I 2 0 2
Dil ve Diller: Dil Millet İlişkisi, Dil Kültür İlişkisi Yeryüzündeki Diller ve Türk Dilinin Dünya Dilleri arasındaki Yeri; Kaynakları bakımından Dil AileleriTürk Yazı Dilinin tarihi gelişimi; Eski Türkçe, Orta Türkçe, Divanü Lügat-it Türk, Atabetü'l- Hakayık, Harezm Türkçesi, Eski Türkiye Türkçesi (Eski Anadolu Türkçesi) ; Yeni Türkçe Dönemi, Modern Türkçe Dönemi, Batı, Güney Batı Türkçesi) , Türkiye Türkçesi, Doğu ( Kuzey ) Doğu Türkçesi) , KaratayTürkçesi, Ses Bilgisi (FONETİK) , Ses ve sesin oluşumu, büyük ve küçük ünlü uyumu, Türkçedeki başlıca ses olayları; Türkçe'nin ses özellikleri, Türkçe'nin hece yapısı, cümle vurgusu. Şekil Bilgisi (MORFOLOJİ- BİÇİM BİLGİSİ) , şekil bakımından kelimeler, kökler, gövdeler, ekler (yapım ekleri, çekim ekleri) , anlatım ve vazifeleri bakımından kelimeler; isimler, sıfatlar, zamirler, fiiller, fiil çekimi, şekil ve zaman ekleri, fiilimsiler, edatlar, fiilden türeyenler ve isimden türeyenler, anlam bilimi; kelimede anlam, kelimenin anlam çerçevesi
Compulsory YDL1013 FOREIGN LANGUAGE I 3 0 3
Öğrencilerin, somut ihtiyaçları dile getiren günlük hayatta sık kullanılan ifadeleri ve basit cümleleri anlayabilmeleri ve bunlarla kendilerini ifade edebilmeleri, kendilerini ve başkalarını tanıtabilmeleri, başka insanların kişisel bilgilerine yönelik sorular sorabilmeleri ve bu tür sorulara yanıt verebilmeleri için gerekli temel konuları ( verb to be, Simple Present, can, can't, a/an, some, any, object pronouns, there is / are, have got, past of to be, Simple Past, etc.) içermektedir.
2. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ASC1002 LOCAL TURKISH CUISINE 1 3 6
Theoretical and practical study of traditional and regional Turkish cuisines. Basic cooking techniques of Turkish cuisine. Interpretation of old recipes in modern kitchen. Practical study of Turkish local cuisine features. Different culinary practices that applied in different regions of Anatolia throughout history. Theoretical and practical application of the differences and similarities of Istanbul cuisine and regional cuisine.
Compulsory ASC1004 COOKING METHODS II 1 3 5
Preparing / preparing grilled dishes, preparing / preparing steamed dishes, preparing / preparing dishes cooked in 80-90 degree water, preparing / preparing smoked cooked dishes, preparing / preparing roti cooked dishes.
Compulsory ASC1006 PRINCIPLES OF NUTRITION 2 0 3
Basic concepts of nutrition, nutrients (carbohydrates, proteins, fats, vitamins, minerals and water), energy metabolism, food groups (meat, milk, eggs, legumes, cereals), meal planning.
Compulsory ASC1008 MENU PLANNING 2 0 3
Menu concept. Menu list. market research in menu planning. Preparing menu planning, menu planning, preparing diet menu, menu planning for special occasions
Compulsory ASC1010 FOOD AND BEVERAGE TERMINOLOGY 2 0 3
Tools used in industrial kitchens and their properties. Terms and contents used in industrial kitchen. kitchen machines. kitchen tools specific to hotel kitchens. Hotel kitchen terms and contents. Cooking equipment. Chopping equipment. Ottoman culinary terms, delicatessen terminology, cake terminology, beverage terminology.
Compulsory ASC1012 FOOD PRESERVATION TECHNIQUES 2 0 3
Classification of foodstuffs according to nutritional values. Classification of foodstuffs, properties and percentage distribution of foodstuffs, beneficial and harmful bacteria, microorganisms, foodborne poisonings, new developments in food technology, food spoilage, food preservation methods.
Compulsory ASC1014 PROFESSIONAL FOREIGN LANGUAGE II 3 0 3
Mesleği ile ilgili İngilizce olarak tavsiye edebileceği yemekleri ve tatlıları tarif etme becerisi kazandırmak.
Compulsory ATA1016 ATATÜRK PRINCIPLES AND THE HISTORY OF REVOLUTION II 2 0 2
Türk İnkılâp Hareketleri, Atatürk Dönemi Türk Dış Politikası, Türk İnkılâbının Temel İlkeleri (Atatürk İlkeleri), Bütünleyici İlkeler, Atatürk’ün Hastalığı ve Ölümü, İsmet İnönü’nün Cumhurbaşkanı Seçilmesi ve İsmet İnönü Dönemi (1938–1950), II. Dünya Savaşı, Demokrat Parti İktidarı ve Adnan Menderes Dönemi (1950–1960), Askeri Darbeler ve Türkiye Cumhuriyeti (1960–1980), 12 Eylül 1980 Darbesi ve Sonrasında Türkiye
Compulsory TDL1012 TURKISH LANGUAGE II 2 0 2
Kelime grupları, kelimelerin gerçek, yan ve mecaz anlamları, Deyimler, ikilemeler, terimler, dil yanlışları, Türkçenin cümle yapısı, cümle öğeleri, cümle çözümlemeleri, roman, makale, deneme, şiir gibi yazılı anlatım türleri, sunum, rapor ve tutanak örnekleri, dilekçe, iş mektubu ve Özgeçmiş (CV) yazma, karşılıklı konuşma ve tartışma gibi anlatım türleri
Compulsory YDL1014 FOREIGN LANGUAGE II 3 0 3
Öğrencilerin, güncel hayatla ilgili cümleleri ve sıkça kullanılan ifadeleri anlayabilmeleri (kendileri, aileleri, iş ve yakın çevreleri, alışveriş vb. ile ilgili bilgileri), gerekli durumlarda anlaşılır ve bildik konuların doğrudan aktarımını yapabilmeleri, temel seviyedeki anlatımlarla kendilerini, eğitimlerini, yakın çevrelerini ve doğrudan ihtiyaca yönelik durumlarını anlatabilmeleri için Yabancı Dil I dersini temel alan ve devamı olan konuları (Present Continuous, adverbs of manner, comparison of adjectives, superlative adjectives, prefer + noun/-ing form, will, Present Perfect, have to/ don’t have to, wh- questions, be going to for intentions and plans, infinitive of purpose, verbs + infinitive/-ing form etc.) içermektedir.
3. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ASC2001 OCCUPATIONAL HEALTH AND SAFETY 2 0 2
Definition and importance of occupational health and safety, rules of a safe environment, priorities to be considered in the use of different energy such as electricity, natural gas, steam and coal, considerations in the use of cutting and shredding tools, what to do in case of accident, first aid materials, first aid applications .
Compulsory ASC2003 FOOD LEGISLATION 3 0 4
Introduction to legislation, definition and history of food legislation, food legislation and basic concepts, Turkish Food Codex (Regulations, Communiqués), food safety and food legislation, food standards (TSE, FAO, WHO, Codex Alimentarius Commission, JECFA), quality management systems ( ISO 22000, HACCP, GAP, GMP, GHP).
Internship ASC2005 INDUSTRY BASED TRAINING (INTERNSHIP) 0 0 8
This course is an application which is made in order to make the students apply the courses that they took in the sector in theory and to reinforce their knowledge.
Elective ASC2007 PASTRY PRODUCTS 1 3 4
The general components of bakery products, the issues that considered during the preparation, storage, storage and processing of the cakes are determined.
Elective ASC2009 CUISINE OF GARDE-MANGER 1 3 4
Hors d’oeuvres, canapés, pates, sausages, terrines, and salad buffets and buffet design, positioning and presentation and to be able to made sufficient menu planning.
Elective ASC2013 FIRST AID 3 0 4
First aid, definition, purpose, decision making in emergency situations, respiratory and cardiac arrest, injuries and bleeding, heat injuries, burns, poisoning, strangulation, fractures and other musculoskeletal injuries, circulatory system problems, spine traumas, foreign body submergence, first aid in animal and insect bites, dressing and wounded transport techniques.
Elective ASC2015 PROFESSIONAL COMMUNICATION 3 0 4
Classification of communication types, written and oral communication, telephone communication, the importance of non-verbal communication codes, the use and importance of body language in face-to-face communication, guest types and behaviors, unusual situations in which the guest may encounter in the enterprise, uninvolved situations, receiving of guest requests and complaints, forms and evaluation methods for guest requests and complaints.
Elective ASC2017 KITCHEN PRODUCTS 3 0 4
The main components of foods: carbohydrates, fats, proteins, minerals, vitamins and water. Chemical changes in the composition during the preparation, storage, storage and processing of foods. Effects of changes in food components on physical, functional and nutritional properties of foods. Food components, food additives and related food regulations
Elective ASC2019 PROFESSIONAL ETHICS 3 0 4
Theoretical foundations of the concept of ethics. Social factors of ethical behavior; culture, values, norms, etiquette. Ethics of intended outcome. Code of ethics. Social contract in ethical system. Personal ethics in the ethics system. Ethics in management. Professional ethics function. Organizational ethics function. Homework presentation and application examples.
Elective ASC2021 QUALITY MANAGEMENT 3 0 4
Defining the quality of the historical development of quality, the definition of quality management and related concepts, the basic elements of quality management, the main factors affecting the quality of management, quality and quality costs, total quality in the human factor in the world and total quality management practices in Turkey.
Elective ASC2023 GENERAL BUSINESS 3 0 4
Introduction to business, business organization and types, manager and leadership, production and marketing, entrepreneurship, branding in business and human resources management.
Compulsory ASC2025 VOCATIONAL FOREIGN LANGUAGE III 2 0 2
Compulsory ASC2027 CULTURAL HISTORY OF FOOD AND BEVERAGE 2 0 2
Elective ASC2029 FOOD LEGISLATION 3 0 4
Elective ASC2031 WORLD CUISINES I 1 3 4
Elective ASC2033 CAREER PLANNING 2 0 4
Elective USD2051 FIRST AID 3 0 4
Elective USD2053 PROFESSIONAL ENGLISH 2 1 4
Elective USD2057 GASTRONOMY APPLICATIONS 2 1 4
Elective USD2071 PRODUCT DESIGN 2 1 4
4. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ASC2004 ALTERNATIVE CUISINES 2 0 2
Gastronomic trends, culture, eating habits and dietary trends are covered. The aim of the course is to introduce students to the major trends in contemporary gastronomy such as healthy eating, fusion cuisine, haute cuisine, nouvelle cuisine and molecular gastronomy. Students will attend classes and seminars on food trends and issues related to today's health industry. To inform students about new trends in gastronomy.
Internship ASC2006 INDUSTRY BASED TRAINING (INTERNSHIP) 0 0 8
This course is an application which is made in order to make the students apply the courses that they took in the sector in theory and to reinforce their knowledge
Compulsory ASC2008 BANQUET AND ORGANIZATION MANAGEMENT 3 0 2
Importance and definition of in-house and out-of-business food and beverage services, management and functions in banquet and catering services, things to be done in order to provide expected benefits from banquets, sale and marketing of banquet and catering services.
Elective ASC2010 BANQUET CUISINE 2 2 4
Planning and management of various organizations, meetings and banquets. Practical applications of food presentation in these meetings.
Elective ASC2012 WORLD CUISINE 2 2 4
To evaluate the characteristics of world cuisines, their local dishes and their relationship with health. Basic definitions and techniques in world cuisine.
Elective ASC2016 CORPORATE NUTRITION AND CULINARY MANAGEMENT 3 0 4
Processes of collective nutrition systems such as management and organization in bulk nutrition systems (BNS), kitchen and menu planning, purchasing and storage.
Elective ASC2018 ENTREPRENEURSHIP 3 0 4
Major entrepreneurship approaches, types of entrepreneurship, basic functions of entrepreneurship, motivation / motivation for entrepreneurship, business idea development, business plan and elements, entrepreneurial culture, establishment and development of business, local entrepreneurship and SMEs, international entrepreneurship, entrepreneurship ethics.
Elective ASC2020 SCIENTIFIC AND CULTURAL ACTIVITIES 3 0 4
Engage in scientific and cultural activities.
Elective ASC2022 SERVICE TECHNIQUES 3 0 4
Principles of food and beverage service, tools used in services, preparation stages, methods
Elective ASC2024 CANDY DECORATION AND CHOCOLATE ART 1 2 4
Types of candy decorations, candy decorating techniques, history of chocolate, chocolate production stages, types of chocolate and usage areas, chocolate decorating techniques and applications.
Elective ASC2026 GENERAL ECONOMY 3 0 4
Basic concepts related to economics and economic systems, price theory and price formation, consumption and production theories, market types and firm equilibrium analysis, factor prices and general equilibrium. National income and employment, monetary and monetary policies, foreign trade, economic growth, economic fluctuation and income distribution.
Elective ASC2028 THE ART OF FOOD DECORATION 1 3 4
Compulsory ASC2030 VOCATIONAL FOREIGN LANGUAGE II 2 0 2
Compulsory ASC2032 FOOD PRESERVATION TECHNIQUES 2 0 2
Elective ASC2034 1 3 4
Elective ASC2036 BREAD PREPARATION TECHNIQUES 1 3 4
Elective ASC2038 2 0 4
Elective USD2050 COMMUNICATION 3 0 4
Elective USD2052 QUALITY ASSURANCE AND STANDARDS 3 0 4
Elective USD2066 WORK LIFE 3 0 4
Elective USD2068 INTEGRATION OF FIRST AID INTO DISASTER ORGANIZATION 3 0 4
Elective USD2072 STYLE CONSULTANCY 2 0 4