FOOD PREPARATION-II

Course Description

The aim of this course is to provide Tourism and Hotel Management Department’s students with a more advanced practical knowledge of professinal cooking. A kitchen operation is one of the most difficult and challenging operations in modern service industry. Because of this difficulties and challenges, students should be taught on detailed subjects such as; new trends and technologies in culinary arts by practicing, for competing with their colleagues for their professional careers. As cooking is never ending story, practical abilities will make them more experinced. With this course students will have more ability and space to learn different cultural cuisines and techniques to use for further personal improvements.

FOOD PREPARATION-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Students will be informed related to rules to be obeyed in the kitchen and information given about assessment
2. 02 instruction given on food hazards and prevention of accidents
3. 03 why food production is so important and their usage and technics
4. 04 explaning basic cooking methods and their differences
5. 05 why recipe reading and calculation is important and helpful
6. 06 understanding sauces are vital issue at professional cooking
7. 07 differences of soups
8. 08 Why we handle potatoes separately
9. 09 Understanding the characteristics of poultry
10. 10 different grouping of vegetables and their uses

Course Syllabus

Reference Books & Course Materials

1. 01 INSTRUCTOR COURSE NOTES
2. 02 PROFESSIONAL COOKING. Gisslen, Wayne. John Wiley and sons,2006

Learning Outcomes

1. L01 Preliminary preparations in the kitchen can be planned. SOLO 4
2. L02 Distinguish heat transfers. SOLO 4
3. L03 To compare the changes that take place during cooking. SOLO 4
4. L04 To decide which cooking technique is most suitable for cooking the food. SOLO 4
5. L05 To decide which cooking technique is most suitable for cooking the food. SOLO 3

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