Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST227

Course Name:

Healty Food in the Kitchen

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. PELİN BİLGİÇ

Course Assistants:

Course Objective and Content

Course Objectives:

Healthy Nutrition in Kitchen is a collection based on recognizing food allergies and intolerances and creating menus with different combinations of allergies and intolerances and passing them on in the kitchen. The lessons take place as a practice in the kitchen after four weeks of theoretical explanations.

Course Content:

Syllabus
Food Allergies - Food Intolerances
• Gluten Allergy and Celiac
• Gluten-free life
• Milk Allergy and Lactose Intolerance
Lactose-free life
• presentation
• Food Allergies
• Egg and milk allergy
• Fish- Meat- Shellfish
• Legume allergy-Hazelnut and seed allergy-Fruit Allergy
• Vegetable Allergy, Spice Allergy, Chocolate Allergy, Honey Allergy, Beverage Allergy
• All allergies

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • What is Food Allergy? • What is Food Intolerance? • Known Food Allergies • Known Food Intolerances • Causes - Diagnosis - Treatment • Protection Ways
2) • What is Gluten Allergy? What is Celiac? • Reasons • Types • Prevention Methods • Gluten rates in foods
3) • Milk content- benefits • What is Lactose? What is Lactose Intolerance? • What is Milk Allergy? What is the incidence? • Lactose content of milk and dairy products Difference between milk allergy and lactose intolerance • Ethnic intolerance
4) • Egg Allergy • Fish Allergy • Shellfish Allergy Legumes allergy • Nuts and seed allergies • Meat Allergy • Fruit Allergy • Vegetable Allergy • Spice Allergy • Chocolate Allergies • Honey Allergy • Beverage Allergy
5) Legume allergy, Hazelnut and seed allergy, Fruit Allergy within the constraints determined menu application in the kitchen
2 - Skills
Cognitive - Practical
1) Creating 3 course menus suitable for people with gluten intolerance or allergies, and making and tasting in a practical way.
2) Creating a menu suitable for people with lactose intolerance or allergies and making practical tastings.
3) Creating and tasting menus for people who are allergic to eggs, milk and dairy products.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• To explain the content of the course to the students, • Meet • Sharing the expectations, • Creation of application groups • Distribution of homework topics and selection by groups	no data
2)	• What is Food Allergy? • What is Food Intolerance? • Known Food Allergies • Known Food Intolerances • Causes - Diagnosis - Treatment • Protection Ways	No data
3)	• What is Gluten Allergy? What is Celiac? • Reasons • Types • Prevention Methods • Gluten rates in foods	No data
4)	• Application of the determined Gluten-Free menu in the kitchen	No data
5)	• Milk content- benefits • What is Lactose? What is Lactose Intolerance? • What is Milk Allergy? What is the incidence? • Lactose content of milk and dairy products Difference between milk allergy and lactose intolerance • Ethnic intolerance	No data
5)	• Milk content- benefits • What is Lactose? What is Lactose Intolerance? • What is Milk Allergy? What is the incidence? • Lactose content of milk and dairy products Difference between milk allergy and lactose intolerance • Ethnic intolerance	No data
6)	• Application of determined lactose-free menu in the kitchen	No data
7)	• Submission of homework given to groups and assignment	No data
8)	• Midterm exam	No data
9)	• Egg Allergy • Fish Allergy • Shellfish Allergy Legumes allergy • Nuts and seed allergies • Meat Allergy • Fruit Allergy • Vegetable Allergy • Spice Allergy • Chocolate Allergies • Honey Allergy • Beverage Allergy	No data
10)	Implementation of the menu determined within the restriction of Egg-Milk Allergies	No data
11)	• Applying the menu determined within the constraints of Fish, Meat, Shellfish allergy in the kitchen	No data
12)	• Legume allergy, Hazelnut and seed allergy, Fruit Allergy within the constraints determined menu application in the kitchen	No data
13)	• Applying the menu determined within the constraints of Vegetable Allergy, Spice Allergy, Chocolate Allergy, Honey Allergy, Beverage Allergy in the kitchen	No data
14)	• Application of the menu determined in all allergies in the kitchen	No data
15)	• Creating a Gluten Free and Lactose Free Menu • Preparation for the final exam	No data
16)	Final exam	No data

Sources

Course Notes / Textbooks:	Çocuklarda Besin Alerjileri Prof. Dr Nermin Güler
References:	• Korn, D. (2018). Glütensiz Yaşam

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	4	6	8	3	5	7
Program Outcomes
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.
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) 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.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
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.
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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	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.	5
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.	2
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.	4

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	1	4	4
Midterms	1	2	2
Final	1	2	2
Total Workload			8