| Course Objectives: |
The course aims to teach the basic functions of the professional kitchen applications with the help of theoretical and practical knowledge. Moreover, during 14 weeks general hygiene approach is given. This course gives the students the ability of following the recipe and offering properly. Kitchen Techniques I Course provides information to students how they should use basic kitchen equipment and materials such as knife-use, safe working in the kitchen, sanitation and hygiene. This course is a continuation of the lessons of Kitchen Techniques I. In addition, basic techniques used in making olive oil, cold kitchen, salads, hors d'oeuvres, pate, terrine teach students. And it is expected from students make these foods in practice. Moreover, information faced during production process is transferred. (The course is given in Turkish) |
| Course Content: |
During the 14 week training, he learns the basic functioning, general hygiene approach and kitchen jargon of professional kitchen applications for systematic theoretical and practical use. This course gives the student the ability to follow the recipe properly. |
| Week |
Subject |
Related Preparation |
| 1) |
Syllbus |
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 2) |
Zeytinyağlılar |
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 3) |
• Mısırlı Ton balığı salatası, mayonez yapımı
• Yoğurtlu mezeler, cacık, haydari
• Sıcak mezeler, fırında kuşkonmaz ve mantar
• Mayonezli Yumurta dolması
|
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 4) |
|
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 5) |
|
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 6) |
|
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 7) |
|
Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5
Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır.
|
| 8) |
Mid-term |
|
| |
Program Outcomes |
Level of Contribution |
| 1) |
Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. |
5 |
| 2) |
Calculates the calorie and nutritional value of the foods |
5 |
| 3) |
Arranges, apply and controls the menu |
5 |
| 4) |
İçecek çeşitlerini tanır, şarap sunumu yapar. |
5 |
| 5) |
Knows and makes pastry. |
5 |
| 6) |
Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
5 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
