VEGETARIAN CUISINE

Course Description

In this course, the general structure and history of vegetarian kitchens are mentioned, and the materials used in vegetarian kitchens and the applications to improve their food preparation skills are made. It includes the historical and cultural elements specific to vegetarian cuisine and the presentation and organization of the food in harmony with these elements. vegetable protein sources, adequate and balanced nutrition with herbal foods, vegetarian nutrition for special occasions (pregnant, elderly, children), soups in vegetarian cuisine, appetizers and snacks in vegetarian cuisine, vegetable dishes in vegetarian cuisine, adaptation of traditional recipes to vegetarian nutrition system, menu preparation, sample vegetarian menu application is taught.

VEGETARIAN CUISINE

Evaluation Tools (Active Term)

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

Learning Outcomes

1. L01 Recognize vegetarian tastes SOLO 2
2. L02 Define the nutritional values ​​of vegetarian menus SOLO 2
3. L03 Combines vegetarian proteins with other ingredients SOLO 3
4. L04 Create and present a vegetarian menu SOLO 5
5. L05 Know and apply various cooking methods. SOLO 4
6. L06 Know the history and production of alcoholic and non-alcoholic beverages. 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