KITCHEN AND FOOD TERMINOLOGY

Course Description

This course aims to give information about products used in the food industry, cutting and cooking techniques, theoretical knowledge of classical dishes from around the world, the brigade system in the kitchen and their job descriptions. It includes a wide range of topics from the equipment used, to the details of the chef's uniform, aiming to learn the common terminology used in professional kitchens. With this course, students will be able to adapt to the kitchens of all countries without any difficulty by learning the common dictionary of the gastronomy world. It’s to transfer the basics of culinary terms that will enable them to complete the daily tasks they will use and do in a more professional and practical way.

KITCHEN AND FOOD TERMINOLOGY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Know and match the basic information used in Culinary Arts terminology
2. 02 Correctly pronounce the terms used
3. 03 Knows the cause and effect relationship of naming the terms with those names in cultural sense.
4. 04 It stands out with its intellectual knowledge in international platforms until the Culinary Arts. Explain with examples
5. 05 It does not comply with world standards in the kitchen area, remembers the terms
6. 06 It provides recognition and development of international kitchen molds

Course Syllabus

Reference Books & Course Materials

1. 01 Own notes of the lecturer
2. 02 Auguste Escoffier School Of Culinary Arts Gastronomy Glossary

Learning Outcomes

1. L01 The students will be able to elaborate on the brigade system. SOLO 5
2. L02 The students will be able to reason why every knife has a special function according to their shape. SOLO 5
3. L03 The students will be able to differentiate world cuisines by the ingredients of their dishes. SOLO 4
4. L04 The students will be able to discuss why food terminology is a must for gastronomy. SOLO 5
5. L05 The students will be able to evaluate the details of chef uniforms and their reasons. 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 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