KITCHEN AND FOOD TERMINOLOGY

Course Description

This course aims to give information about products used in the food industry, cutting and cooking techniques, theoretical knowledge of classical dishes from around the world, the brigade system in the kitchen and their job descriptions. It includes a wide range of topics from the equipment used, to the details of the chef's uniform, aiming to learn the common terminology used in professional kitchens. With this course, students will be able to adapt to the kitchens of all countries without any difficulty by learning the common dictionary of the gastronomy world. It’s to transfer the basics of culinary terms that will enable them to complete the daily tasks they will use and do in a more professional and practical way.

KITCHEN AND FOOD TERMINOLOGY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -

Course Syllabus

Reference Books & Course Materials

1. 01 Alexander Dumas- Mutfak Sözlüğüm
2. 02 Tolga Kunt - Dünya yiyecek, içecek ve mutfak terimleri sözlüğü
3. 03 Öğretim görevlisi ders notları

Learning Outcomes

1. L01 Getting to know culinary terms SOLO 2
2. L02 Categorizing kitchen equipment SOLO 4
3. L03 Relates basic sauces and their derivatives SOLO 4
4. L04 Reasoning about cooking techniques SOLO 5
5. L05 Comparing fruits and vegetables SOLO 4

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