FOOD PRODUCTION IN GASTRONOMY-II

Course Description

This course builds on the student's culinary techniques, theoretical and practical. The course also teaches students how to produce at world standards by reading recipes, adhering to recipes, making mise en place (preliminary production), adapting to teamwork, and obeying kitchen hierarchy. The student applies international cutting techniques, binding techniques (thickening), cooking methods and techniques, and mother sauces from the culinary techniques course to international recipes to strengthen their culinary skills. The student who completes this course learns the basic techniques of French cuisine, such as making basic preparations, choosing the material, and applying the cooking technique according to the material used.

FOOD PRODUCTION IN GASTRONOMY-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Students will be informed related to rules to be obeyed in the kitchen and information given about assessment
2. 02 instruction given on food hazards and prevention of accidents
3. 03 why food production is so important and their usage and technics
4. 04 explaning basic cooking methods and their differences
5. 05 why recipe reading and calculation is important and helpful
6. 06 understanding sauces are vital issue at professional cooking
7. 07 differences of soups
8. 08 Why we handle potatoes separately
9. 09 Understanding the characteristics of poultry
10. 10 different grouping of vegetables and their uses

Course Syllabus

Reference Books & Course Materials

1. 01 INSTRUCTOR COURSE NOTES
2. 02 PROFESSIONAL COOKING. Gisslen, Wayne. John Wiley and sons,2006

Learning Outcomes

1. L01 Preliminary preparations in the kitchen can be planned. SOLO 4
2. L02 Distinguish heat transfers. SOLO 4
3. L03 To compare the changes that take place during cooking. SOLO 4
4. L04 To decide which cooking technique is most suitable for cooking the food. SOLO 4
5. L05 To classify cooking techniques. 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