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Cyprus International University
TR

Vegetarian Cuisine

Course
GACA441 - Vegetarian Cuisine
Department
Gastronomy and Culinary Arts - English - Undergraduate
Course Type
Course
Status
Required
Language
English
Credit
3
ECTS
5
T+P+L
3 + 0 + 0
Course Coordinator(s)
-
Prerequisite
-
Keywords

Course Description

In this course, the general structure and history of Vegetarian Cuisine are mentioned, and the materials used in Vegetarian Cuisine and applications to develop food preparation skills with these materials are made. It includes historical and cultural elements unique to Vegetarian Cuisine and food presentation and organization in harmony with these elements. vegetable protein sources, adequate and balanced diet with plant foods, vegetarian nutrition for special occasions (pregnant, elderly, children), soups in vegetarian cuisine, appetizers and snacks in vegetarian cuisine, vegetable dishes in vegetarian cuisine, adaptation of traditional recipes to vegetarian nutrition system, vegetarian in accordance with nutritional principles menu preparation, sample vegetarian menu application is taught.

Vegetarian Cuisine

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Week Topic
Week 1 WHAT IS VEGETARIAN? UNDERSTANDING VEGETARIAN
Week 2 WHAT IS VEGANISM? UNDERSTANDING VEGANISM? WHAT DO VEGAN MEALS INCLUDE?
Week 3 WHAT IS UNCOOKED RAW MEAL? WHAT ARE THE BENEFITS OF RAW MEAL
Week 4 WHAT ARE RAW FOOD EQUIPMENT, TECHNIQUES AND GROUPS?
Week 5 UNDERSTAND NUTRITIONAL NEEDS FROM PLANTS AND VEGETABLES FOR VEGANS
Week 6 VEGAN AND VEGETARIAN BREAKFAST
Week 7 Veganism/Carnism
Week 8 Midterm Exam
Week 9 Soups
Week 10 BURGER AND WRAP
Week 11 MAIN DISHES
Week 12 MAIN DISHES
Week 13 SMOOTHIES
Week 14 General Review
Week 15 Final Exam

Reference Books & Course Materials

  1. 01 Öğretim Görevlisi Ders Notları

Learning Outcomes

No learning outcomes have been defined.

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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