FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Course Description

Countries in the globalization process are making great efforts to get a share from the world markets. For this purpose, being able to compete in foreign markets depends on knowing the market very well, producing quality products that meet the standard, and most importantly, a qualified workforce in this field. In this context, it is possible for companies operating in the food industry and service sector in our country to achieve the required quality, to compete in foreign markets, and to operate in accordance with EU legislation, with qualified manpower trained in these fields. It aims to meet the need for intermediate staff of the food industry and service sectors, to train qualified intermediate staff on special production techniques and new production designs in relation to contemporary life in the production, marketing and control of food products and to submit them to the service of the food industry and service sector.

FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

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.

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