The aim of this course is to enable students to acquire intermediate and advanced level knowledge and skills required in commercial kitchens in the international hotel and restaurant sector by improving the basic skills and knowledge they have acquired in the Introduction to Culinary Arts course. Students learn and examine the food culture, analyze the trends in the food sector with global, national and regional perspectives and the driving forces in the market, and apply the cooking techniques in different kitchens and learn to prepare and present it through natural and biological transformations. will be able to evaluate the factors and use their findings and experiences during research and problem solving. This course will focus on understanding the quality and / or quality characteristics of foods and perceiving the differences between foods (such as how foods are prepared / produced and for whom).
Preparing vegetables, meat, chicken and fish by applying cutting techniques and teaching the preparation of soups and sauces constitute the introduction of the course. The students are prepared for the industry by teaching Dry Heat cooking techniques, which are the basic cooking techniques, cooking in Moist Heat. Theoretical lessons and complementary laboratory applications.
- Teacher: Ozgu Isiman
- Teacher: Ahsen Ozguven