The students who have succeeded in this course;
| Learning Outcomes |
|
| 1 - Knowledge |
| Theoretical - Conceptual |
1) • Explaining how to obtain the hard and elastic structure of the bagel dough.
• Emphasizing the importance of the dough processing technique and cooking time.
|
| 2 - Skills |
| Cognitive - Practical |
1) • Explanation of the opening dough recipe,
• Transfer of dough kneading techniques in accordance with the tariff,
• Determination of moisture content in dough and working according to its environment.
• Teaching of fermentation time and ingredients in dough.
|
2) • Description of the prescription,
• Teaching the homogeneous consistency in the dough and explaining the method of shaping without spoiling,
• Emphasizing the importance of the order of processing in the dough,
• Understanding the fermentation time with cooking technique.
|
3) • Dough kneading technique and forming of elastic structure,
• Explaining the rest and processing stages of the dough,
• Emphasis on the fermentation time of dough and the importance of cooking technique,
|
4) • Making the liquid materials in the dough homogeneous,
• Giving information about the optimum kneading time in the dough,
• Transfer of the cooking time of the dough.
|
5) Teaching of dough kneading technique and doubling technique,
• Determination of the resting stage,
• Explaining the dough opening technique,
• Understanding the technique of preparation of interior materials,
• Observing the cooking time after resting.
|
6) • To teach dough to provide homogeneous and elastic structure,
Understanding the dough processing technique,
• Preparation of interior materials,
• Teaching the cooking technique
|
7) • Application of dough kneading process sequence,
• Teaching to obtain a homogeneous dough,
• Application of dough processing technique,
• Understanding the cooking and resting phase.
|
| 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 their selection by students |
reviewing the syllabus
|
| 2) |
Explanation of the opening dough recipe,
• Transfer of dough kneading techniques in accordance with the tariff,
• Determining the moisture content of the dough and working according to the ambient temperature
• To teach the dough fermentation time and cooking technique. |
Practice at home for the next lesson |
| 3) |
Description of the prescription,
• Teaching the homogeneous consistency in the dough and explaining the method of shaping without spoiling,
• Emphasizing the importance of the order of processing in the dough,
• Understanding the fermentation time with cooking technique. |
Practice at home for the next lesson |
| 4) |
Explaining how to obtain the hard and elastic structure of bagel dough,
• Transfer of caramel water with caramel and observation of its change,
• Emphasizing the importance of the dough processing technique and cooking time. |
Practice at home for the next lesson
|
| 5) |
Dough kneading technique and forming of elastic structure,
• Explaining the dough's resting and processing stages,
• Emphasis on the fermentation time of dough and the importance of cooking technique, |
Practice at home for the next lesson
|
| 6) |
Making the liquid materials in the dough homogeneous,
• Giving the optimum kneading time in the dough,
• Transfer of the cooking time of the dough. |
Practice at home for the next lesson
|
| 7) |
Teaching of dough kneading technique and doubling technique,
• Determination of the resting stage,
• Explaining the dough opening technique,
• Understanding the technique of preparation of interior materials,
• Observing the cooking time after resting. |
Practice at home for the next lesson
|
| 8) |
midterm exam |
No data |
| 9) |
Teaching of kneading and folding method in dough,
• Using the roller technique in the dough and transferring the method of opening the dough with the folding method,
• Preparation stage of the dough's inner mortar,
• Transfer of cooking technique |
Practice at home for the next lesson
|
| 10) |
To teach dough to provide homogeneous and elastic structure,
Understanding the dough processing technique,
• Preparation of interior materials,
• Teaching the cooking technique |
Practice at home for the next lesson
|
| 11) |
Determination of kneading stage of dough,
• Providing dough processing technique and manual skills,
• Transfer of the cooking technique. |
Practice at home for the next lesson
|
| 12) |
Application of dough kneading process sequence,
• Teaching to obtain a homogeneous dough,
• Application of dough processing technique,
• Understanding the cooking and resting phase. |
Practice at home for the next lesson
|
| 13) |
Homework presentation |
No data |
| 14) |
General repetition.
• Answering students' questions. |
No data |
| 15) |
General repetition.
• Answering students' questions. |
No data |
| 16) |
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.
|
3 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
