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Cyprus International University
TR

FOOD PRODUCTION IN GASTRONOMY-III

Course
GAMS203 - FOOD PRODUCTION IN GASTRONOMY-III
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)
Instr. Eliz ÖZER
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-III

Evaluation Tools (Active Term)

Item Type Weight (%)
GAMS203 Midterm 20
GAMS203 Final 40
GAMS203 Project 30
Total 90

Course outcomes

  1. 01 ÖĞRENCİLERİN 1 İNCİ SINIFTA GÖRDÜKLERİNİ TEKRAR EDEREK BİLGİ TAZELEMESİ YAPMAK
  2. 02 SEBZE KESİMLERİNİN TEKRARI İLE STOK KAZANILIMI (BOUİLLON U ANLAMA) VE ONDAN TÜREYEN CONSOMME YAPIMINI ÖĞRENMEK
  3. 03 STOCK YAPIMI İLE SADECE KEMİKTEN OLMADIĞINI SEBZELİ OLABİLECEĞİNİ VE BUNDAN TÜREYEN FARKLI BİR PİLAV ÇEŞİTİ İLE ASIL ANA YEMEĞİNİ GÖRMEK VE TATMAK
  4. 04 MAYONEZ İLE HOLLANDAISE NİN FARKININ GÖRÜLMESİ VE HER İKİSİNDEN DE TÜREYEN SOSLARIN YAPIMI İLE UYGULAMA ALANINI GÖRMEK. ÇİĞ ETLERİN NASIL SUNULDUĞUNUN UYGULAMASININ YAPILMASI.
  5. 05 BEACHAMEL SOS İLE YAPILAN SANDVİÇLERİN NASIL YAPILDIĞINI GÖREREK, TABAĞA YERLEŞİMİ VE SUNUMUNUN YAPILMASI
  6. 06 SEBZE STOCK TAN TÜREYEN MANTAR ÇORBASI VE AKABİNDE DOMATES SOS VE MOARNAY SOS İLE MAKARNA YAPIMI. YAPILAN MAKARNANIN PİŞİM TEKNİĞİ VE SUNUMUNUN YAPILMASI
  7. 07 ULUSLAR ARASI YUMURTA ÇEŞİTLERİ İLE MAYONEZDEN TÜREYEN KOKTEYL SOSUN BİRLEŞİMİNİN ÖĞRENGİLERE ANLATIM VE YAPIMININ SAĞLANMASI
  8. 08 SOSLARIMIZ İLE 2 FARKLI ANA YEMEK TABAĞI ÇIKARARAK GERÇEK ANLAMDA GARNİTÜRÜ İLE SUNUMUN GERÇEKLEŞTİRİLMESİ
  9. 09 GRATİNE YAPILMIŞ BİR FRANSIZ ÇORBASININ VE ÖZEL KOKUSU İLE ROSTO YAPILMIŞ TAZE DOMATES ÇORBASININ ANLATIM VE YAPIMININ GÖRÜLMESİ
  10. 10 PEYNİRİ SERÜVENİ İÇERİSİNDE ÇORBA OLABİLECEĞİNİN GÖRÜLMESİ VE YAPILMASI. KESİM TEKNİKLERİNE UYGUN İTALYAN VE FRANSIZ ÇORBASININ YAPIMI VE TANITILMASI ...SANDVİÇLERDEN ÖRNEKLEMELER VE BUNLARIN SOSLARININ YAPILMASI....HAMBURGER İN NASIL YAPILDIĞININ GÖSTERİLMESİ VE SEZAR SALATASININ , YEŞİL SALATANIN İŞLENEREK YAPILMASI. SALATALARDA SOSLARIN ÖNEMİNİN ANLATILMASI VE UYGULANMASI. TATLI KATAGORİSİNDE DE ÖZEL SOSLU MEYVE SALATASININ GÖSTERİLMESİ.

Course Syllabus

Week Topic
Week 1 BİR ÖNCEKİ EĞİTİM YILININ TEKRARI
Week 2 SEBZE KESİMLERİ, STOCK - BOUİLLON VE CONSOMME YAPIMI
Week 3 STOCK YAPIMI, ŞEHRİYELİ BASMATİ PİLAVI YAPIMI, ÇİN PİLAVI YAPIMI
Week 4 STOCK YAPIMI, SEBZE ÇORBASI, FRIED RICE YAPIMI VE TERYAKİ SOSLU TAVUK YAPIMI
Week 5 MAYONNAISE, HOLLANDAISE SOS YAPIMI, BEARNAISE SOS YAPIMI, STEAK TARTAR & SOMON TARTAR VE TARTAR SOS YAPIMI
Week 6 BEACHAMEL SOS, CROQUE MADAME TOST, CROQUE MONSİEUR, TAZE PATATES KIZARTMASI (POMMES FRITTES)
Week 7 GENEL TEKRAR
Week 8 MOARNAY SOS, MAKARNA PİŞİM TEKNİKLERİ, TOMATO SOS, MANTAR VELUTE ÇORBA
Week 9 MENEMEN, KOKTEYL SOS (MAYONEZ YAPIMI), TORTILLA ESPANOLA, SCRAMBLLED EGGS, HARD BOILED EGGS, DEVIL EGGS
Week 10 BEURRE BLANC SOS, BEURRE ROUGE SOS, POMMES CHATEAU, LEVREK BALIĞI FİLETO, STEAM BROCCOLIE
Week 11 SOĞAN ÇORBASI (SOUP A L OIGNON GRATİNE), ROSTO YAPILMIŞ DOMATES ÇORBASI
Week 12 WINCONSIN CHEDDAR PEYNİRİ ÇORBASI, MINESTRONE ÇORBASI, PEYSANNE ÇORBASI
Week 13 FAJITA, QUESADİLLA, KULUP SANDVİÇ, BRUSCHETTA VE SOUR CREAM SOS,
Week 14 HAMBURGER YAPIMI, SABAYON SOS VE MEYVE SALATASI - CESAR SALATASI, CEVİZ SOS, PESTO SOS VE YEŞİL SALATA
Week 15 GENEL TEKRAR

Reference Books & Course Materials

No reference books have been listed.

Learning Outcomes

  1. L01 student practices shallow frying technique SOLO 4
  2. L02 student produces emulsion sauces SOLO 5
  3. L03 student defines the subtleties of stocking SOLO 2
  4. L04 student practices stock making SOLO 4
  5. L05 student applies roasting technique SOLO 4
  6. L06 The student questions the information learned in the past years. 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

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
L02 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
L03 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
L04 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
L05 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
L06 4 3 4 0 3 4 4 4 3 4 4 4 4 4 4 3.53