FOOD PRODUCTION IN GASTRONOMY-IV

Course Description

The aim of this course is to contribute to the development of the theoretical and practical knowledge that the student learned in the culinary techniques course. In addition to this, other objectives of the course include teaching the student how to produce at world standards by gaining the skills that are important in the field such as reading the recipe, making mise en place, adapting to teamwork and obeying the hierarchy. In the course, the student applies the international cutting techniques, binding techniques, cooking methods and techniques and main sauces, in the accompaniment of north Italian cuisine recipes. Students who successfully complete this course gain skills such as making basic preparations, choosing materials, applying cooking techniques according to the material.

FOOD PRODUCTION IN GASTRONOMY-IV

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 Own notes of the lecturer

Learning Outcomes

1. L01 Students will be able to identify key ingredients and fundamental cooking techniques used in classical food production. SOLO 2
2. L01 Students will be able to analyze and differentiate between successful and faulty outcomes in food preparation, relating these outcomes to specific technical processes. SOLO 4
3. L02 Students will be able to describe and apply (method) a range of cooking techniques such as sauce preparation, custard production, moist heat cooking, and starch-based preparations. SOLO 3
4. L03 Students will be able to explain and compare how different cooking techniques influence texture, structure, and flavor in food production. SOLO 4
5. L05 Students will be able to evaluate and develop culinary techniques in new contexts while maintaining professional standards in food production. 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