FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Course Description

This course teaches how technology changes the structure of unprocessed foods used in food production and how they're prepared and delivered to consumers. Students will examine the processes companies use to supply our food industry (milk, dairy products, meat, frozen food, spices) and ready-made food. Students learn how to process products to meet international quality standards. By learning about the equipment used in the production, marketing, and control of food products, the equipment used in the food industry's technological developments, the products produced and production techniques, and new production designs, students will be able to fill intermediate positions in the gastronomy and food sector. This course covers food-technology factors.

FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Evaluation Tools (Active Term)

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Course outcomes

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Course Syllabus

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Reference Books & Course Materials

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Learning Outcomes

1. L01 Students will be able to explain the concept of food technology SOLO 4
2. L02 Students will be able to describe the functioning of food chemistry SOLO 2
3. L03 Students will be able to evaluate food additives SOLO 5
4. L04 Students will apply food preservation methods SOLO 4
5. L05 Students will be able to critisize food technology elements SOLO 5
6. L06 Student will be able to make lists within food technology SOLO 3

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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