KITCHEN AND FOOD TERMINOLOGY

Course Description

This course aims to give information about products used in the food industry, cutting and cooking techniques, theoretical knowledge of classical dishes from around the world, the brigade system in the kitchen and their job descriptions. It includes a wide range of topics from the equipment used, to the details of the chef's uniform, aiming to learn the common terminology used in professional kitchens. With this course, students will be able to adapt to the kitchens of all countries without any difficulty by learning the common dictionary of the gastronomy world. It’s to transfer the basics of culinary terms that will enable them to complete the daily tasks they will use and do in a more professional and practical way.

KITCHEN AND FOOD TERMINOLOGY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Know and match the basic information used in Culinary Arts terminology
2. 02 Correctly pronounce the terms used
3. 03 Knows the cause and effect relationship of naming the terms with those names in cultural sense.
4. 04 It stands out with its intellectual knowledge in international platforms until the Culinary Arts. Explain with examples
5. 05 It does not comply with world standards in the kitchen area, remembers the terms
6. 06 It provides recognition and development of international kitchen molds

Course Syllabus

Reference Books & Course Materials

1. 01 Own notes of the lecturer
2. 02 Auguste Escoffier School Of Culinary Arts Gastronomy Glossary

Learning Outcomes

1. L01 The students will be able to elaborate on the brigade system. SOLO 5
2. L02 The students will be able to reason why every knife has a special function according to their shape. SOLO 5
3. L03 The students will be able to differentiate world cuisines by the ingredients of their dishes. SOLO 4
4. L04 The students will be able to discuss why food terminology is a must for gastronomy. SOLO 5
5. L05 The students will be able to evaluate the details of chef uniforms and their reasons. SOLO 5

Program Outcomes

1. P01 Gain the ability to apply the Pharmacy profession.
2. P02 Interpret the accuracy and reliability of the current theoretical and practical knowledge in the field of pharmacy, as well as being able to follow and evaluate innovations.
3. P03 Practically apply the knowledge they gain on pharmaceutical sciences. The acquired knowledge and skills allow the graduates to act as the closest health consultant to the public with the ability to inform the public.
4. P04 Evaluate and apply current technology related to basic subjects and principles covering pharmacy and health sciences and take part in in-service training seminars.
5. P05 Know the risks and evaluation of the use of drugs and other chemicals and safe laboratory practices (GMP).
6. P06 Acquire the ability to interpret the findings obtained by qualitative and quantitative measurements and to reach valid scientific results from the data.
7. P07 Prepare pharmaceuticals and provide guidance on the use of pharmaceutical products.
8. P08 Design research and develop projects related to pharmaceutical products; manage and share the results.
9. P09 Be competent to accurately and intelligibly communicate and transfer knowledge about prescription content and pharmaceutical products to the patient / user. The graduates are trained on taking necessary precautions for safe drug usage and encouraging rational drug use, as well as providing consultancy and supervision.
10. P10 Work in an interdisciplinary environment. Graduates can cooperate with other professional groups, participate in vocational training and activities, have proper knowledge and communication skills.
11. P11 Take part in social responsibility projects related to health. Graduates have awareness on sustainable environment and participate in activities and practices related to their profession.
12. P12 Open a community pharmacy, also work in hospital pharmacies, can work in different fields related with pharmaceuticals, cosmetics, medical and herbal products, as well as production and quality control in the pharmaceutical industry. Takes part in the professional development of herself/himself, her/his colleagues and pharmacy students.
13. P13 Implements the legal and professional law and ethics as a health professional, in issues concerning public health.
14. P14 Knows and applies the processes related to drug design from natural or synthetic sources, as well as development, preparation, analysis and metabolism of drugs in the human body.

Po-Lo Matrix