FOOD PRODUCTION IN GASTRONOMY–III

Course Description

The goal of this course is to help the students develop the theoretical and practical knowledge they gained in culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by South Italian Cuisine recipes, to strengthen his/her techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

FOOD PRODUCTION IN GASTRONOMY–III

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 WORLD CUISINES UNIT 2: ITALIAN CUISINE
2. 02 Instructor’s Notes.
3. 03 Cheeses of Italy: A Study of Italian Cheeses

Learning Outcomes

1. L01 Applies foundational Italian sauces by correlating regional history and climate with appropriate cooking fats and techniques. SOLO 4
2. L02 Analyzes the biochemical properties of Italian cheeses with temperature control to prepare stable sauces and baked dishes. SOLO 4
3. L03 Integrates starch chemistry with mantecatura emulsification techniques to cook al dente pasta and risotto dishes. SOLO 4
4. L04 Creates new Italian main dish recipes by combining traditional meat and seafood cookery with pan-sauce techniques. SOLO 5
5. L05 Evaluates the impact of coffee extraction parameters and pastry techniques on the texture and flavor balance of classic desserts. SOLO 5
6. L06 can synthesize the method of baking in the oven, which is used not only when cooking desserts, but also when cooking food. SOLO 5
7. L07 can design plates using cooking techniques SOLO 5
8. L08 can compare world cuisine and Turkish cuisine by using techniques SOLO 4
9. L09 can imagine what sauce would go well with main courses using techniques 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