Skip to main content
Cyprus International University
TR

FOOD PRODUCTION IN GASTRONOMY-II

Course
GAMS104 - FOOD PRODUCTION IN GASTRONOMY-II
Department
Gastronomy and Culinary Arts - Turkish - Undergraduate
Course Type
Course
Status
Required
Language
Turkish
Credit
3
ECTS
5
T+P+L
3 + 0 + 0
Course Coordinator(s)
-
Prerequisite
-
Keywords

Course Description

Identification of various kitchen staples, food products, equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management, food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make, hands-on activities require the preparation of a wide variety of recipes.

FOOD PRODUCTION IN GASTRONOMY-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

  1. 01 -
  2. 02 -
  3. 03 -
  4. 04 -

Course Syllabus

Week Topic
Week 1 Giriş ve Hatırlatmalar
Week 2 bakeing pişirme tekniği ile rol ekmek ve malzemeli ekmeklere örnek bulla pişirimini uygular. maya çeşitlerini öğrenir ve maya aktifleştirme işlemini uygular
Week 3 kesim teklerini uygulamalı bir şekilde bireysel olarak çalışır ve stock yapımını uygular. sebze stock, et stock, tavuk stock, balık stock ve dana stock yapıp bouquet garni vb. aroma vericileri ögrenip uygular
Week 4 hazırlanan stocklarla balık ve sebze çorbası yapıp baglayıcaları çalışır. roux ve nişasta ile baglama teknigi uygular roux çeşitlerini
Week 5 roast pişirme tekniğini uygular, herb butter yapımını ögrenip tavukla beraber pişirimini uygular, larding ve barding metodunu öğrenir kasap ipi ile ürünü baglamayı öğrenir
Week 6 makarnanın tarihi, tagliatelle dolgulu makarnalarda tortellini, ravioli, mezzelune ve temel soslardan domates sos yapımını uygular ve peynir sosla pesto sos yapmayı ögrenir.
Week 7 ders tekrarı
Week 8 Ara sınav
Week 9 Pirinç çeşitlerini öğrenir, risotto yapımını stockla uygular. baglama tekniklerinden tereyagı ve peynirle baglama tekniklerini uygular.
Week 10 sahallow fry teknigini öğrenir. butter ve pane ile şinitzel yapıp tekniği uygular.
Week 11 emülsiyon sosları ve yumurtaları öğrenir mayonez yapımını uygular ve türev sos olan tartar sos yapıp şinitzelle beraber servisini yapar
Week 12 marinasyon, lezzetlendirme ve bununla beraber ürünleri bakteriden korumayı öğrenir kombinasyonlu pişrme yapıp marine edilen ürünleri kuru başlayıp ıslak pişirme teknigi ile beef bourguignon yapar
Week 13 proje sunumları
Week 14 Genel Tekrar
Week 15 Final Sınavları

Reference Books & Course Materials

  1. 01 Teacher Notes

Learning Outcomes

No learning outcomes have been defined.

Program Outcomes

  1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
  2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
  3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
  4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
  5. P05 5. Students will be able to compete at national and international scales.
  6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
  7. P07 7. Students will be able to organize and manage catering events.
  8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
  9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
  10. P10 10. Students will be able to apply food and beverage cost control methods.
  11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
  12. P12 12. Students will be able to plan and maintain the professional processes.
  13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
  14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
  15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

The PO-LO matrix has not been populated yet.