FOOD PRODUCTION IN GASTRONOMY-VII

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-VII

Evaluation Tools (Active Term)

Course outcomes

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

Course Syllabus

Reference Books & Course Materials

1. 01 Öğretim görevlisi ders notları

Learning Outcomes

1. L01 Will be able to design the plate while tanning. SOLO 5
2. L02 Will be able to distinguish color harmony while tanning. SOLO 4
3. L03 Will be able to adjust the appropriate portion while tanning. SOLO 2
4. L04 Will be able to decide the most appropriate menus according to the season. SOLO 4
5. L05 Will be able to combine different world cuisines (Fusion Kitchen) SOLO 3
6. L06 Will be able to arrange vegetables and proteins to cook properly. SOLO 2
7. L07 Will be able to create menu according to the products in hand. 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