CULINARY TECHNIQUES-II

Course Description

This course teaches students how to use international cooking equipment. Basic cooking techniques include dry, wet, and combination cooking (roasting, baking, frying, deep fry, sous vide, steaming, stewing, grilling and so on). This course reinforces Culinary Techniques-I concepts through cooking. It also teaches the working principles of equipment and tools and all technique stages. Food production; The supply of food and beverage items suitable for planned menus deals with the part of the products that go through various preprocesses up to the cooking stage. Our students will be advanced communicators ininternational cuisines after learning the international meanings of culinary terms and commands.

CULINARY TECHNIQUES-II

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 Professional Cooking, Wayne Gisslen, Wiley & Sons,7th edition, 2009
2. 02 The Restaurant from Concept to Operations, 7th edition (2014) by John R Walker
3. 03 Cooking Techniques(Lecturer Notes)

Learning Outcomes

1. L01 Clarify basic kitchen knowledge SOLO 3
2. L02 Define meat and meat products, vegetables and fruits SOLO 2
3. L03 Explain the properties of food groups. SOLO 3
4. L04 Distinguish cutting techniques. SOLO 4
5. L05 Will be able to explain the differences between sauces and soups, vegetables and fruits. SOLO 4
6. L06 Will be able to distinguish cooking techniques. SOLO 4
7. L07 Apply binding techniques able to achieve sauce and soup. SOLO 5
8. L08 Use legumes and cereals to create auxiliary dishes. SOLO 5
9. L09 Distinguish cutting techniques. SOLO 4

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