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 Becoming aware of sufficient theoretical knowledge in basic engineering and agricultural science
2. P02 Having sufficient theoretical knowledge in basic agricultural production especially in pomology, viticulture, olericulture, floriculture and agronomy, and their breeding
3. P03 Being well equiped with practical experiences in agriculture
4. P04 Finding the source of environmental, biotic, abiotic, technical and economical problems in agricultural crops which reduce yield and quality, and create solutions to related problems
5. P05 Defining, classifying and naming cultivated crop plants and knowing how to manage them
6. P06 Breeding of horticultural and field crops, developing new cultivars and producing propagation materials of new developed varieties
7. P07 Applying up-to-date methods and techniques for preserving genetic resources and environment for sustainable use in agricultural commodities
8. P08 Evaluating, asseying and analyzing the changes in cultivation of horticultural and agronomic crops in respect to irrigation, fertilization, defining pests and diseases and after postharvest handling
9. P09 Establishing and managing orchards, vineyards and field crop productions and greenhouse operations
10. P10 Obtaining data in horticulture and field crops along with researching, considering, recording, consulting and expert abilities, project writing and applying
11. P11 Identifying different roles in enchancing individual abilities and skills beside taking responsibilities, participations in team works under any given conditions
12. P12 Easily accessing to appropriate information and thinking analytically in their interested area and subjects. They can do accurate timing and planning in agricultural productions in year round. They think analytically, prepare questionaries, have an exploratory and creative vision and use the obtained knowledge for the benefit of farmers and societies
13. P13 Having ability to transfer information and also able to easily communicate with the people in the field at different levels. They have self - confidence and self- improvement skills as well

Po-Lo Matrix