| Course Objectives: |
This course, which is the continuation of Culinary Techniques 1, provides information on how to use kitchen equipment and materials in a professional sense in general. It also includes teaching the students the basic techniques used in olive oil, cold kitchen, cucumber, hors d'oeuvre, aspik, pate, terin and mousse making and showing them as applied. Information on what will be encountered in the production process is conveyed.
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| Course Content: |
Course Outline, Discussion of course content and determination of homework topics
Preparation foods of Olive Oil
Preparation of the appetizers, preparations and application
Preparation of sauces used in Garde- Manger cuisine
Preparation of beans and sauces, delicatessen product description, cold meats, aioli, goose cheese fig sauce
Sandwich Preparation
Preparation of Basic Cakes and Sauces
Midterm exam
Aspics and Usage Areas
Pate and Terin preparation application examples
Preparation of mousse
Norwegian Salmon Features and Salmon Gravlaks Preparation
Presentations |
| Week |
Subject |
Related Preparation |
| 1) |
Distribution of the course syllabus
Explaining the content of the course to students
Introduction of Garde-manger cuisine
Transfer of instructions for use of equipment and tools.
Determination of homework topics |
reviewing the syllabus |
| 2) |
Identification and explanation of olive oil dishes.
Simmering, cooking technique on low heat
Beans with olive oil
Celery with olive oil
Making of olive oil pilaf
Demonstration of cooking and presentation methods of olive oil dishes. |
It is expected that the studies described from the students will be put into practice in the kitchen environment. The textbook reading between 87 -109 p.
|
| 3) |
Identification and explanation of appetizers.
Corn Tuna Salad, Mayonnaise Making
Yoghurt appetizers, tzatziki, haydari
Hot appetizers, baked asparagus and mushrooms
Stuffed Egg with Mayonnaise
Demonstration of appetizer preparation methods and presentation techniques. |
The textbook reading between 534-543 p. |
| 4) |
Introducing and showing the sauces used in Gardemanger cuisine.
Olive oil vinegar vinegar
In balsamic vinegar
Garlic puree, Salade brotone
Cream puller
Mustard sauce, Cocktail sauce |
The textbook reading between 80-87 p. |
| 5) |
Definition of delicatessen, material presentation
Identification of hors d'oeuvres and sauces and showing their preparation.
Cold meat preparation, cheese plate preparation, Olive paste, aioli,
Italian Salad, Sardine pinchos, Seafood cocktail, duck liver, butter, shrimp dip with avocado sauce
Foie gras with fig sauce in the oven |
The textbook reading between 544-550 p. |
| 6) |
Identification of sandwiches and showing their preparation.
Preparing club sandwiches
Preparing cold beef sandwiches
Curry chicken, kamamber,
Preparing hot sandwiches
Spinach pancakes, |
The textbook reading between 582-596 p. |
| 7) |
Identification and explanation of basic salad types.
Identification and explanation of basic salad dressings.
Demonstration of the preparation of salads and sauces.
Waldorf style apple salad
Caesar salad
Panzenell to
Smoked spinach salad
Applied demonstration of making a salad of Nisuaz |
No data |
| 8) |
Testing the competencies of the topics covered in the 7-week process with the midterm exam.
It analyzes the midterm exam questions and reports its shortcomings. |
No data |
| 9) |
Identification of aspics.
Savory jellies
Explanation of the usage areas of aspics and showing the preparation methods.
Gelee de poisson
Preparation of glaze using aspic jelly
Gellee de Gibier, White chaut - froid dressings |
The textbook reading between 570-584 p. |
| 10) |
Identification and explanation of pates and sweat.
Demonstration and narration of the preparation of pate and sweat.
Preparation of liver pate
Sweat with artichoke shrimp
Ham, avodak pate |
The textbook reading between 550-570 p. |
| 11) |
Identification of muses and demonstration of their preparation
Cold mouses
shrimp mousse, chicken livers mousse
ham mousse
tomato mousse |
No data |
| 12) |
Salmon week
Explanation of the characteristics of Norwegian Salmon
Fish sorting and preparation techniques
Demonstration of salmon gravlax preparation
Salting, baking with sugar |
No data |
| 13) |
Presentation of research topics |
No data |
| 14) |
Presentation of research topics |
No data |
| 15) |
Presentation of research topics |
No data |
| 16) |
final exam |
no data |
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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.
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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.
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5 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
