| Course Objectives: |
Throughout the 14-week training, it is aimed to teach the basic functioning, general hygiene approach and kitchen language in professional kitchen applications with the help of systematic theoretical and practical information. This course gives the student the ability to follow and apply the prescriptions properly.
Gastronomy Local Cuisine 2 Course students, in Turkey to explain the importance of the regional cuisine and is arranged to show in practice. In order to become a successful Turkish Cuisine chef, they need to know the Turkish Cuisine with regional examples. They should learn the cooking techniques, ingredients, spices, and the intricacies of kebab. |
| Course Content: |
Discussion of the course content and determination of homework topics, transferring general information about Turkish Cuisine
Central Black Sea Cuisine Çorum Ankara, Sinop
Central Black Sea Cuisine Amasya, Niğde, Kastamonu
Eastern Black Sea Region Rize Trabzon Artvin
Central Anatolia Yozgat, Konya Foods
Western Black Sea Düzce, Bolu dishes
Central Anatolia Nevsehir, Çankırı, Karaman, Niğde, Kırşehir dishes
Central Anatolian food - Kayseri
Western Black Sea food - Bolu, Zonguldak, Bartın
Central Anatolian Sivas, Eskişehir dishes
Central Anatolia Tokat, Gümüşhane, Bayburt dishes
Central Anatolia Yozgat, Konya, Karaman food
Central Anatolian Foods - Ankara, Çorum, Nevşehir |
| Week |
Subject |
Related Preparation |
| 1) |
Discussion of the course content and determination of homework topics, transferring general information about Turkish Cuisine |
No Data |
| 2) |
• Central Black Sea Cuisine Çorum Ankara, Sinop |
no data |
| 3) |
• Central Black Sea Cuisine Amasya, Niğde, Kastamonu |
no data |
| 4) |
• Eastern Black Sea Region Rize Trabzon Artvin |
no data |
| 5) |
• Central Anatolia Yozgat, Konya Foods |
no data |
| 6) |
• Western Black Sea Düzce, Bolu dishes |
no data |
| 7) |
• Central Anatolia Nevşehir, Çankırı, Karaman, Niğde, Kırşehir dishes |
no data |
| 8) |
• Midterm exam |
no data |
| 9) |
• Central Anatolian dishes - Kayseri |
no data |
| 10) |
• Western Black Sea food - Bolu, Zonguldak, Bartın |
no data |
| 11) |
• Central Anatolia Sivas, Eskişehir dishes |
no data |
| 12) |
• Central Anatolia Tokat, Gümüşhane, Bayburt dishes |
no data |
| 13) |
• Central Anatolia Yozgat, Konya, Karaman food |
no data |
| 14) |
• Central Anatolian Foods - Ankara, Çorum, Nevşehir |
no data |
| 15) |
Subject Repeat |
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. |
1 |
| 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.
|
1 |
| 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. |
1 |
| 4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
1 |
| 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.
|
1 |
| 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.
|
1 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
