FOOD PREPARATION-I

Course Description

The aim of this course is to provide Tourism and Hotel Management Department’s students with a basic theoritical and practical knowledge of culinary world. A menu is the most important sales tool for food and beverage outlet. Professional Cooking process requires a well planned operation with its professional managerial skills such; Organizing, staffing and others. Culinary arts, besides being a very popular career for graduates, it is also one of the main revenue sources of tourism industry. With this course, students will be able to learn and practice different techniques for cutting and cooking different food items. This will be result of preparation of young professionals for another advanced level of professional cooking.

FOOD PREPARATION-I

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Instructor's Notes
2. 02 Professional Cooking, Wayne Gisslen, Wiley & Sons,7th edition, 2009

Learning Outcomes

1. L01 Selecting sources of nutrients SOLO 3
2. L02 Adjust daily servings from food groups SOLO 3
3. L03 Creating food from eggs SOLO 5
4. L04 To apply hygiene and sanitation rules SOLO 4
5. L05 Classify international vegetable cutting and cooking techniques. SOLO 4

Program Outcomes

1. P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
2. P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
3. P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
4. P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
5. P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
6. P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
7. P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
8. P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
9. P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
10. P10 10. Students will be able to acquire effective teamwork skills.

Po-Lo Matrix