Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ232 - Sauces	III. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	ÖĞR. GÖR. DİLEK ÜNLÜ
Mode of Delivery	This course mode of deliveryis face to face.
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended
Recommended Resources	The Culinary Institute of America (2011), The Professional Chef , John Wiley & Sons , Hoboken, New Jersey.
Work Placement	Practical application one hour in a week.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Description of stocks, sauces and soups
Week - 2		Preparation for Stocks, Sauces and Soups
Week - 3		White Stock, Brown Stock Preparation
Week - 4		Fish Stock and Vegetable Stock Preparation
Week - 5		Brown Sauce and White Sauce Applications
Week - 6		Hollandaise Sauce and Bearnaise Sauce Applications
Week - 7		Maitre d'Hotel Butter Varieties
Week - 8		Broths, consommés, hearty broths
Week - 9		Clear Soups and Grain Soups
Week - 10		Creamy Soups
Week - 11		Pureed Soups
Week - 12		Salad Dressings and Salad Varieties
Week - 13		Preservation of sauces and stocks
Week - 14		Serving of sauces and soups

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
1.Midterm Exam	1	40
Final Exam	1	60
Toplam (%)		100