Akademik Dersler - Tanıtım

Last Updated: 16/10/2026

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	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	There are no prerequisites or corequisites for this course.
Courses Recomended	There are no recommended courses associated with this course.
Recommended Resources	Wayne Gisslen – Professional Cooking.Nobel Academic PublishingWayne Gisslen – Professional Cooking, 10th Edition.Professional Cooking, with eBook Access CodeWayne Gisslen – Advanced Professional Cooking.MEB – Textbooks and course materials for the Food and Beverage Services field
Work Placement	It is suitable for this course.
Aims of the Course	The aim of the Sauces course is to teach the preparation of basic and specialty sauces that enhance the flavor, appearance, and consistency of dishes.Additionally, it aims to ensure that sauces are prepared using correct techniques, used in harmony with dishes, and presented in accordance with hygiene rules.The aim of the Sauces course is to teach the preparation of basic and specialty sauces that enhance the flavor, appearance, and consistency of dishes.Additionally, it aims to ensure that sauces are prepared using correct techniques, used in harmony with dishes, and presented in accordance with hygiene rules.The aim of the Sauces course is to teach the preparation of basic and specialty sauces that enhance the flavor, appearance, and consistency of dishes.Additionally, it aims to ensure that sauces are prepared using correct techniques, used in harmony with dishes, and presented in accordance with hygiene rules.The aim of the Sauces course is to teach the preparation of basic and specialty sauces that enhance the flavor, appearance, and consistency of dishes.Additionally, it aims to ensure that sauces are prepared using correct techniques, used in harmony with dishes, and presented in accordance with hygiene rules.

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		White stocks, brown stocks, fumets and other liquids usable as a stock
Week - 2		White sauces, brown sauces, tomato sauces, coulis
Week - 3		White sauces, brown sauces, tomato sauces, coulis
Week - 4		White sauces, brown sauces, tomato sauces, coulis
Week - 5		White sauces, brown sauces, tomato sauces, coulis
Week - 6		White sauces, brown sauces, tomato sauces, coulis
Week - 7		White sauces, brown sauces, tomato sauces, coulis
Week - 8		Broths, consommés, hearty broths
Week - 9		Broths, consommés, hearty broths
Week - 10		Broths, consommés, hearty broths
Week - 11		Broths, consommés, hearty broths
Week - 12		Cream soups, chowder, purée soups
Week - 13		Cream soups, chowder, purée soups
Week - 14		Cream soups, chowder, purée soups

Health and Quality of Life Quality Education

Agriculture, Food and Livestock

Open-Ended Test Multiple Choice Test Short-Answer Test True-False Test Fill-in-the-Blank Test

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