FOOD PRODUCTION IN GASTRONOMY-V

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-V

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

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

Course Syllabus

Reference Books & Course Materials

1. 01 Öğretim görevlisi ders notları
2. 02 Proffesional cookery, Wiley and Sons
3. 03 Proffesional cooking, Gisslen

Learning Outcomes

1. L01 They will be able to apply the cooking methods they learned to the food in the kitchen. SOLO 4
2. L02 They will get to know the Middle East countries. SOLO 2
3. L03 Students will be able to name the ingredients used in Middle Eastern culinary cultures. SOLO 2
4. L04 Students will be able to produce the Middle Eastern dishes they have learned. SOLO 5
5. L05 Deniz ürünleri ve mahsülleriyle ilgili saklama, pişirme ve dehidrasyon tekniklerini öğrenip uyuglayabilecekler. SOLO 4
6. L06 Öğrenci porsiyonlama ve tabaklama adına aldığı bilgiler doğrultusunda profesyonel anlamda yemek prezentasyonu oluşturabilecektir. SOLO 5

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