Basic knowledge about providing safety in the kitchen. The definition and importance of sanitation, importance, contamination source of microorganisms, parameters that affect microbial growth, personal hygiene in food industry, safety in the kitchen, HACCP.
Healthy nutrition, planning of a healthy diet, nutrition labels, digestion, absorption and transport, the carbohydrates, lipids, proteins,metabolism, energy balance, body composition, weight management, vitamins, antioxidants, water ,and major minerals, trace minerals, life cycle nutrition, diet and health, the factors that affect menu planning, developing menus, menu types, menu planning and its relation with nutrition, standard recipe development, yield testing process, designing, writing, and evaluation of a menu, menu characteristics, menu and food service equipment analysis.
Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts
Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts
Understand that the Turkish cuisine is the result of the interaction of historical, economic, political and social dynamics. Enable students to be more conscious and more equipped while putting their knowledge of area and expertise into practice on both academic and professional platforms
In this course, the organizational structure of food and beverage industry, management process and planning of food and beverage operations will be taught. Food and beverage management functions will be examined in detail and explained via cases regarding food and beverage companies.
The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity.
Beverage history, culture, production, storing and presentation of alcoholic and nonalcoholic drinks, beverages\nConsumption thru cultures, applications on food and beverage match.
In this lesson the introduction of food science including basic chemistry and organic chemistry will be investigated then food components (proteins, lipids, carbohydrates etc.) will be defined and the enzymes with food additives will be last chapters for the Fundamentals of food science. Lastly the chemistry of milk, egg, meat, vegetables and fruits will be given.
In this course, food purchasing basic principles and processes will be examined. The importance of inventory management, product and supplier selection will be reinforced by analyse practices.
Baking ingredients and equipment and the use of these in various areas. Selecting and preserving the grains, yeasts, spices, fats and oils used in the baking field. Mixing methods for dough and bread baking. The usage of professional bakery equipments, costs, operational processes, advantages and disadvantages relating to this usage.
Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester
In this course, students are provided to apply the stages of food preparation and serving with more advanced techniques in a professional kitchen environment and to consolidate what they have learned. Within the scope of the course, it is aimed that the students gain speed in the management of professional kitchen service and in the process of preparing recipes.
This course includes the elements of garde manger, the techniques and the usage of techniques in the food design and plate styling.
The general structure of Turkish Cuisine. The ingredients used in Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Turkish cuisine and plate presentation and organization compatible with these elements
Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts.
Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts.
This lesson contains to learn how to use the knowledge on culinary and gastronomy area for the development of the research projects and observation of the other research projects in the World.
In this course, the students have a graduation project in the culinary arts and gastronomy area.
This course aims at preparing students to use academic skills in English.
ENG 102 is a compulsory course for first year students. ENG 102 focuses on the cognitive skills of listening, reading, writing and speaking. Students' academic listening skills will be improved by listening to important / relevant information from lectures or discussions and reading skills by reading recent academic texts and then using this information to create an output task. Speaking focuses on giving presentations and students get prepared to express their ideas and opinions by speaking persuasively and coherently. The writing component is a consolidation of the speaking activities.
ENG 310 is a compulsory course for third year students and is designed to enable them to speak more effectively while expressing themselves in a variety of areas, such as business related and academic related topics. These areas range from participating in discusiions to presenting information in the form of short presentations, known as Pecha Kuchas. Students will also take part in role plays and formal debates.
This course is designed to equip students with the necessary skills and knowledge that they will need when they start their professional lives. The course simulates all stages of the job application process, including topics like finding job openings, CVs, job application forms, cover letters, job interviews, and following up, as well as handling job offers and rejection.
This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923 and the following period until 1990’s.
Sets, functions, matrices, introduction to statistics, data types and collecting data, permutation, combination, probability function, random variable, their expected values and variances and distribution fuctions.
Internship, covers field experience at any work place. Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.
Internship, covers field experience at any work place for 3 weeks. Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.
Internship, covers field experience at any work place for 3 weeks. Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.
Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques.
The general structure of European Cuisine. The ingredients used in European Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to European Cuisine and plate presentation and organization compatible with these elements.
The course covers a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly higher level of pastry course by using base of pasty course.
Basic charcuterie products and their properties, production and safety of charcuterie products will be covered. Charcuterie applications and presentation will be made.
In this course, gastronomic terminology related to professional kitchen tools, utensils, devices; ingredients, cooking techniques, service tools, nutrition, management, staff, menu and the restaurant will be examined to enable students to read, write and communicate in a professional way.
The course covers a solid theoretical and practical foundation in pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation.
This course consists of descriptions of inventoy items, purchasing procedures, recording inventory items, transfer transactions, building recipe, cost control and inventory transactions for the managing culinary softwares in industry. The basic theme of the couse is to contribute skills of computerized software use in culinary management.
This course covers winemaking and viticulture, wine tasting and evaluating, learning about wine regions and combining all these with gastronomy.
In this course, management of income and expenses in food and beverage companies will be examined and the contribution of cost analysis to business management and profit planning processes will be explained. Calculation of costs, inventory management and sales forecasting issues will be reinforced by applied case studies.
A general introduction to Asian Cuisine, studying the elements of a regional dish and recreating them with reference to Historical and or Cultural elements therein: General references to plate design, Artistic flair, presentation and personal organization.
In this course, the structure of restaurant management, principles and concepts of restaurant business will be examined at departmant base. Restaurant concept development and operation management will be explained with relevant case studies.
This module introduces the fundamentals of baking science. Students will investigate the various types of flour derived from milling, the functions of selected ingredients used in baking, baker’s mathematics and the subjective and objective tests used to evaluate bread quality.
In this course, the basic principles related to the structure, planning and operation of banquet organizations will be explained. The importance of teamwork and customized planning appropriate to customer needs in the success of banquet organizations will be examined.
The course will cover olive and olive oil’s history, agriculture, economy, trade, use and tasting of olive oil and table olives, place of olive in art and culture. The main focus of the course is to enhance useful information to students and give them the capability of distinguishing the difference between defected and highly qualified table olives and olive oil.
In this course basic principles and cooking techniques of Italian cuisine will be thought. The use of Italian local products will be shown to the students.
Preparation of creams, custards, and related sauces; preparation of a variety of cakes and icings along with the application of a variety of styles and techniques; selection and proper use and handling of various couverture chocolates used in baking and decorating. Preparation of a variety of desserts, including crème brulee, , soufflés and parfait
In this course a new product development processes and basic principles of product success in food industry will be explained. The details of new product development methods will be examined with a creative perspective.
In this course, gastronomy tourism will be examined from the perspectives of economic value, management, marketing and best practices worldwide.
This course covers the preparation, decoration and decoration of plates in accordance with the basic design principles and covers the basic knowledge and skills related to food photography.
Introduction of F&B service, service equipments knowledge, preparations for food and beverage service, order taking procedures, common service styles as French, English, American and Russian, end of service procedures, soup, gueridon, buffet and cafeteria services, beverage service and related procedures and finally student practices for service styles.
Pastry chefs assemble plated desserts every day at restaurants around the world, where, informally at least, they are judged by diners. This course covers the advanced level of plating in pastry for the restaurants.
This course is a supportive course that describes the history and the steps of chocolate making. It demonstrates different techniques and practices and outlines the usage of chocolate in pastry.
Course includes the main titles of Turkish and Ottoman cuisine desserts, the history of Ottoman desserts, ingredients, equipment and recipes.
The general structure and the history of Vegeterian Cuisine. The ingredients used in Vegeterian Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Vegeterian Cuisine and plate presentation and organization compatible with these elements.
Learn about making of celebration cakes and improve themselves. Learn about boutique bakery trend and its techniques. They learn about different styles and techniques in bakery, selecting and applying couverture chocolates, decoration and cake decorations, figure and flower making, chocolate decoration and making of patterns and truffles.
A general introduction to American Cuisine, studying the elements of a regional dish and recreating them with reference to Historical and or Cultural elements therein: General references to plate design, Artistic flair, presentation and personal organization.
Methods of detailed sensory analysis, distinguishing of wines according to regions, menu planning, wine menu planning, wine service and wineglass, Turkish dishes and wine match
In this course, marketing management and concept exclusive to food and beverages marketing will be explained in all aspects. The necessary techniques and skills in the process of developing food and beverage marketing strategies will be reinforced by case studies and in class discussions.
The general structure of Classical European Cuisine. The ingredients used in Classical European Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Classical European Cuisine and plate presentation and organization compatible with these elements.
The general structure of Regional Turkish Cuisine. The ingredients used in Regional Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Regional Turkish Cuisine and plate presentation and organization compatible with these elements
In this course, the organizational structure of the commercial food and beverage service enterprises, management process and planning of their operations will be explained. The functions of management in commercial food production will be examined in detail and will be explained with cases from enterprises.
Students are expected to research and develop new ideas for future trends in food sector.
In this course, the basic understanding of fast service restaurant management will be examined at process base. Fast Food Restaurant concept development and operation management will be explained with case studies.
Course will cover example documents, presentations and worldwide application on food journalism along with web applications.
