FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Course Description

The countries in globalization process are making great effort to get a share from the world markets. For this purpose, in order to compete in foreign markets, the market depends on getting to know very well, producing quality, standardized products and most importantly, it is possible for the companies operating in our country's food industry and service sectors to compete in foreign markets in order to attain required quality and to operate in conditions in accordance with the EU legislation with qualified manpower trained in these areas. Special production techniques, marketing and control of food products, aims to provide qualified industrial staff with new production designs for the food industry and service sector.

FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 GIDA TEKNOLOJİSİ Prof. Dr. Sıdıka BULDUK

Learning Outcomes

1. L01 To be able to explain the concept of Food Technology SOLO 3
2. L02 To be able to describe the functioning of Food Chemistry SOLO 2
3. L03 They will evaluate Food Additives SOLO 5
4. L04 They will apply food preservation methods SOLO 4
5. L05 They will be able to criticize food technology elements SOLO 5
6. L06 They will be able to list within their technology SOLO 2

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