| Week |
Subject |
Related Preparation |
| 1) |
Introducing ITL 302 program to the students and course requirements. Describing the features and interesting parts of the city by using expressions "available- non available" and expressions of ownership, address descriptions, opening and closing times of museums, flight departures and arrivals. |
Textbook, Exercise book, Worksheet |
| 2) |
Describing the features and interesting parts of the city by using expressions "available- non available" and expressions of ownership, address descriptions, opening and closing times of museums, flight departures and arrivals. |
Textbook, Exercise book, Worksheet |
| 3) |
Describing the features and interesting parts of the city by using expressions "available- non available" and expressions of ownership, address descriptions, opening and closing times of museums, flight departures and arrivals. |
Textbook, Exercise book, Worksheet |
| 4) |
Subjects: Work habits, a typical day, and working hours, greeting and well wishes used in special days, Italian holidays |
Textbook, Exercise book, Worksheet |
| 5) |
Subjects: Work habits, a typical day, and working hours, greeting and well wishes used in special days, Italian holidays. |
Textbook, Exercise book, Worksheet |
| 6) |
Subjects: Work habits, a typical day, and working hour, greeting and well wishes used in special days, Italian holidays. |
Textbook, Exercise book, Worksheet |
| 7) |
Review - MIDTERM |
|
| 8) |
Subjects: Past events, holiday plans, weather forecast. |
Textbook, Exercise book, Worksheet |
| 9) |
Subjects: Past events, holiday plans, weather forecast. |
Textbook, Exercise book, Worksheet
|
| 10) |
Subjects: Past events, holiday plans, weather forecast. |
Textbook, Exercise book, Worksheet |
| 11) |
Subjects: Eating habits, shopping list, Italian and Turkish cuisines, and instructions on recipes, recipe of a meal of choice, shopping at a delicatessen, and determining the amount of needed foods, seasons |
Textbook, Exercise book, Worksheet |
| 12) |
Subjects: Eating habits, shopping list, Italian and Turkish cuisines, and instructions on recipes, recipe of a meal of choice, shopping at a delicatessen, and determining the amount of needed foods, seasons |
Textbook, Exercise book, Worksheet |
| 13) |
General review before the final exam |
|
| 14) |
Final Exam |
|
| |
Program Outcomes |
Level of Contribution |
| 1) |
Defines the concepts, trends and information in the science of gastronomy. |
1 |
| 2) |
Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. |
1 |
| 3) |
Examines the social, economic and cultural dimensions and development of food and beverage culture. |
1 |
| 4) |
Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles |
1 |
| 5) |
Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. |
1 |
| 6) |
Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. |
1 |
| 7) |
Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. |
1 |
| 8) |
Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. |
1 |
| 9) |
Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. |
1 |
| 10) |
Defines, applies and develops the concepts and techniques of national and international culinary cultures. |
1 |
| 11) |
Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. |
1 |
| 12) |
Explains national and international food legislation, regulations and communiqués and applies them in the field of study. |
1 |
| 13) |
Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. |
1 |
| 14) |
Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. |
1 |
| 15) |
Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. |
1 |
| 16) |
Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. |
1 |
| 17) |
Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. |
1 |
| 18) |
Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. |
1 |
| 19) |
Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. |
1 |
| 20) |
Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. |
1 |
| 21) |
Carries out scientific studies for the sustainability of gastronomy. |
1 |
GALATA UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
