WEEKLY JOB EXPERIENCE IN GASTRONOMY-IV

Course Description

Within the scope of the course, students gain practice and experience by working in the kitchens of food and beverage businesses such as hotels, restaurants, cafes, one day a week. In this way, the student will find the opportunity to face the difficulties of the profession, learn how the hierarchy system works, learn to take responsibility and fulfill it, get the opportunity to work in the service (line) and preparation (prep) and gain experience in which part mentally and physically in the future stages. will have the opportunity to understand and learn, and will be more conscious when making job applications and will overcome the adaptation period after starting the job more easily.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-IV

Evaluation Tools (Active Term)

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Course outcomes

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Course Syllabus

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Reference Books & Course Materials

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Learning Outcomes

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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

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