Skip to main content
Cyprus International University
TR

FOOD PRODUCTION IN GASTRONOMY-IV

Course
GAMS204 - FOOD PRODUCTION IN GASTRONOMY-IV
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-IV

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

  1. 01 -
  2. 02 -
  3. 03 -
  4. 04 -
  5. 05 -

Course Syllabus

Week Topic
Week 1 Geçmiş dönemin tekrarı ve hatırlatmalar
Week 2 Emülsiyon sos grubu olan temel sosla beraber hollandez sos yapımı ve sosu kullanarak egg florentine ve egg benedick yapımını uygular
Week 3 consomme yaparak berrak çorbaların yapımını ve temelini öğrenir yumurta beyazı ile uygular tofu, ve sebzelerle beraberde çeşitlendirildi
Week 4 stew yöntemi ile coq au vin pişirimi yapıp tegnigi uygular
Week 5 Temel soslardan domates sos, krema ve peynirli sos kullanımını uygular, pesto sos yapımını bireysel olarak uygular. gnocchi ve gnocchi romana arasındaki farkları inceler
Week 6 balık çorbası stock ve roux ile baglama tekniklerini uygular
Week 7 ders tekrarı
Week 8 Ara sınav
Week 9 sınav degerlendirilip bireysel olarak kesim tekniklerini çalışır
Week 10 sote teknigi ve dana stokla beraber beef stragonof yapar ve krema ile baglama teknigini uygular
Week 11 cream brule ile yumurtanın emülgatör özelligini kullanıp ürünün scal edilmesi ve fırında tamamlanmasını bireysel olarak uygular ve pürmüz kullanarak ürünü karamelize eder
Week 12 chicken galantina tekniği ile kemiksiz tüm tavuk çıkarmayı öğrenir ve kasap ipi ile dolgulu bir ürün yapar. ürün mühreleme teknigi ilk önce hazırlanır ve roast teknigini uygulayıp ürünü bireysel olarak uygular
Week 13 uygulamalı proje sunumları bireysel olarak uygulayıp servise sunar
Week 14 ders tekrarı
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.