WEEKLY JOB EXPERIENCE IN GASTRONOMY-II
- Course
- GAMS152 - WEEKLY JOB EXPERIENCE IN GASTRONOMY-II
- Department
- Gastronomy and Culinary Arts - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 0
- ECTS
- 1
- T+P+L
- 0 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
Course Description
This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.
WEEKLY JOB EXPERIENCE IN GASTRONOMY-II
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Appetizers - Yoghurt |
| Week 2 | Appetizers - Yogurt - Egg Cooking Techniques |
| Week 3 | Olive Oil - Olive Oil Foods - Stewing |
| Week 4 | Olive Oil - Olive Oil Foods - Stewing |
| Week 5 | Salad and Salad Dressings |
| Week 6 | Salad and Salad Dressings |
| Week 7 | Dry Meat Video |
| Week 8 | Galantine - Terrine - Pate - Aspic |
| Week 9 | Olive Oil Dishes Video |
| Week 10 | Smoked (Smoked Varieties) - Ham - Salami - Sausage - Sausage Pastrami etc |
| Week 11 | Cheese Types and Cheese Categories |
| Week 12 | Cold Fish - Smoked - Pickled - Dried |
| Week 13 | Canapes - Amuse-bouche - Vol-au-vent |
| Week 14 | Antipasto - Tapas - Zakuski - Hors d'oeuvre |
| Week 15 | Revision |
Reference Books & Course Materials
No reference books have been listed.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
- P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
- P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
- P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
- P05 5. Students will be able to compete at national and international scales.
- P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
- P07 7. Students will be able to organize and manage catering events.
- P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
- P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
- P10 10. Students will be able to apply food and beverage cost control methods.
- P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
- P12 12. Students will be able to plan and maintain the professional processes.
- P13 13. Students will be able to acquire and develop entrepreneurial ability.
- P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
- P15 15. Students will be able to have knowledge of a foreign language at basic level.
Po-Lo Matrix
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