| Week |
Subject |
Related Preparation |
| 1) |
Distribution of the course syllabus
Explaining the content of the course to students
Introducing advanced cooking techniques and cuisine
Transfer of instructions for use of equipment and tools.
Determination of homework topics |
reviewing the syllabus |
| 2) |
Distribution of the course syllabus
Explaining the content of the course to students
Introducing advanced cooking techniques and cuisine
Transfer of instructions for use of equipment and tools.
Determination of homework topics |
reviewing the syllabus |
| 3) |
poaching;
Poached pear in Asian style syrup,
With coffee sabayon sauce,
rice noodles accompanied with poached salmon and turmeric pistachio sauce. |
The textbook reading from 7-19 Pg |
| 4) |
Description of Moist wet cooking technique (boiling).
Bruscetta with dried beans and dried tomatoes,
Chutney,
fried chicken wings and cayenne pepper sauce |
It is expected that the studies described from the students will be put into practice in the kitchen environment. |
| 5) |
Game braising;
Pepper steak lyonnese with potatoes,
Preparation of seafood creole.
Vegetable saute
Angler fish with saute, balsamic puller and cauliflower mousse |
No data |
| 6) |
Stir frying; cooking technique
egg noodles, accompanied by soy sauce with honey,
Demonstration of pad thai making with chilli garlic sauce.
Stir fry chicken drumstick with mustard sauce
Spinach mushroom stir fry with caramelized walnut and soy sauce puller |
No data |
| 7) |
grilling;
Grilled lamb chops accompanied by panko crumbs, lemon artichoke and mint puree,
Demonstration of grilled chicken leg production.
Grilled coral with caramelized onion and sauteed spinach |
No data |
| 8) |
Roasting;
Fresh spicy gnocchi with morney sauce,
Roast tomato soup,
Demonstration and explanation of Roast beef production.
Baked cauliflower with béchamel sauce permesan shaving |
No data |
| 9) |
Testing the competencies of the topics covered in the 7-week process with midterm exam.
It analyzes the midterm exam questions and reports its shortcomings. |
No data |
| 10) |
Baking;
Beef Wellington,
Making spinach soufflé
Baked lamb thighs with Hünkar liked
Baked quince dessert with cream |
No data |
| 11) |
Deep frying;
Chicken fingers with buttered cayenne sauce
Making tempura shrimp, sudak and vegetables.
Fried eggplant, zucchini, garlic with tomato sauce
Fried sardine stuffed with aniseed gel |
No data |
| 12) |
Shallow frying;
Chicken with provencal sauce,
Veal leaf liver making
Eggplant melenzane, ricotta, and permesan cheese |
no data |
| 13) |
Steaming;
Steamed sea bass fillet, served with wasabi potato puree,
Coriander and lime, with beurre blanc sauce,
Salmon mousse stuffed sudak populliette,
steamed cauliflower and broccoli.
Steamed wonton |
Homework delivery |
| 14) |
stewing;
Hünkar Liked,
Boullabaisse made.
Sweet meat with quince and figs
Melon stuffed |
Homework delivery |
| 15) |
braising;
Lamb shank with potato gratine,
polo a la cacciatone made.
Leaf wrapping,
Liver wrapped in shirt oil |
No data |
| 16) |
General repetition of lessons orally |
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.
|
5 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
