The students who have succeeded in this course;
| Learning Outcomes |
|
| 1 - Knowledge |
| Theoretical - Conceptual |
| 2 - Skills |
| Cognitive - Practical |
1) • Explanation of milk proteins,
• Understanding the necessary process to prevent milk from being cut,
• Describing the process of making the spaghetti and consistency to the milk,
• Explaining the baked ingredients,
• Understanding the kneading stage of Şekerpare dough,
• Shaping the dough,
• To adjust the consistency of the syrup,
• Demonstration of the preparation and technique of the dessert.
|
2) • Promotion of interior materials,
• Describing the techniques to be applied during the dessert production,
• The construction phase of the Süby,
• Describing the dessert's consistency with a pork,
• To explain to what extent and under which conditions the milk dessert is stored,
• To teach the presentation technique of desserts.
|
3) • Explanation of interior materials,
• Monitoring of the roasting process of the materials and control of the process stage,
Explanation of the syrup setting and application technique,
• Presentation of the presentation phase.
|
4) • Introducing the interior materials,
• Monitoring of the roasting process of the materials and control of the process stage;
Explanation of the syrup setting, application technique
• Presentation of the presentation phase.
|
5) • Introducing the interior materials,
• Creating kneading technique and elastic structure of dough,
• Explaining the dough's resting and processing stages,
• Demonstration of using roller and rolling pin technique,
• Demonstrate the cooking technique and syrup consistency.
|
6) • To explain dough kneading technique and rest periods,
• Demonstration of the fat cooking technique of the food,
• Stabilization and sherbet stages of syrup consistency,
• Understanding the degree of milk cooking,
Demonstration of Güllacı processing technique,
• Monitoring of the consistency of the dessert,
• Presentation of the presentation phase.
|
7) • Determination of the duration of observation of fruit desserts with sugar,
• Explaining the cooking techniques of fruit desserts,
• Presentation of presentation techniques
• Pumpkin dessert and Quince Dessert
|
| 3 - Competences |
| Communication and Social Competence |
| Learning Competence |
| Field Specific Competence |
| Competence to Work Independently and Take Responsibility |
|
| Week |
Subject |
Related Preparation |
| 1) |
• Distribution of the course syllabus at the beginning of the course,
• To explain the content of the course to the students,
• Meet
• Sharing the expectations,
• Distribution of homework topics and selection by students |
reviewing the syllabus
|
| 2) |
• Explanation of milk proteins,
• Understanding the order of procedures to be done in order not to cut milk,
• Describing the process of making the spaghetti and consistency to milk
• Explaining the cooking technique in the oven,
• Understanding the kneading stage of Şekerpare dough,
• Shaping the dough,
• To adjust the consistency of the syrup,
• Demonstration of the cooking stage and technique of the dessert. |
Practice at home for the next lesson |
| 3) |
• Promotion of interior materials,
• Explaining the techniques to be applied during the dessert production,
• The construction phase of the Süby,
• Describing the dessert's consistency with a pork,
• To explain to what extent and under which conditions the milk dessert is stored,
• To teach the presentation technique of desserts. |
Practice at home for the next lesson |
| 4) |
• Explanation of interior materials,
• Monitoring of the roasting process of the materials and control of the process stage,
Explanation of the syrup setting and application technique,
• Presentation of the presentation phase. |
Practice at home for the next lesson
|
| 5) |
• Introducing the interior materials,
• Monitoring of the roasting process of the materials and control of the process stage;
Explanation of the syrup setting, application technique
• Presentation of the presentation phase. |
Practice at home for the next lesson
|
| 6) |
• Introducing the interior materials,
• Show cooking technique,
• To teach the technique of cooking, forging and mohair of chickens,
• The manure making phase,
• Practical demonstration of cooking technique of the winner on the stove,
• Presentation of the presentation phase. |
Practice at home for the next lesson
|
| 7) |
• Introducing the interior materials,
• Creating kneading technique and elastic structure of dough,
• Explaining the rest and processing stages of the dough,
• Demonstration of using roller and rolling pin technique,
• Demonstrate the cooking technique and syrup consistency. |
Practice at home for the next lesson
|
| 8) |
• Midterm exam |
No data |
| 9) |
• Introducing the interior materials,
Demonstrate the kneading process,
Demonstration of kneading technique of dough,
• Demonstration of cooking technique in oil,
• Explaining the consistency of sherbet and showing the sherbet process, |
Practice at home for the next lesson
|
| 10) |
• To explain dough kneading technique and rest periods,
• Demonstration of the fat cooking technique of the food,
• Stabilization and sherbet stages of syrup consistency,
• Understanding the degree of milk cooking,
Demonstration of Güllacı processing technique,
• Monitoring of the consistency of the dessert,
• Presentation of the presentation phase. |
Practice at home for the next lesson
|
| 11) |
• Practical demonstration of dough consistency and elastic structure
• Observation of dough's rest time.
• Demonstrating the technique of manually opening Katmer dough.
• Explaining the cooking and serving phase of dessert |
Practice at home for the next lesson
|
| 12) |
• Determination of the duration of observation of fruit desserts with sugar,
• Explaining the cooking techniques of fruit desserts,
• Presentation of presentation techniques |
Practice at home for the next lesson
|
| 13) |
the dessert selection they will apply in the final |
no data |
| 14) |
• General reconstruction.
• Answering students' questions. |
No data |
| 15) |
• General reconstruction.
• Answering students' questions. |
No data |
| 16) |
applied final exam |
No data |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life.
Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food.
Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. |
3 |
| 2) |
Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production.
Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life.
Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance.
The students of the Gastronomy department have information about national and international dessert and bread techniques.
Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
|
3 |
| 3) |
Okan University Gastronomy department students work effectively, either individually or independently.
Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. |
5 |
| 4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
5 |
| 5) |
Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment.
Gastronomy Department students have information about gastronomy in media and art.
Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests.
Okan University Gastronomy department students have the ability to communicate effectively.
|
5 |
| 6) |
Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes.
Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food.
Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life.
Okan University Gastronomy department students have the ability to identify and solve problems in their field.
Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.
|
4 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
