Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC233

Course Name:

Food Processing Technology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. CANSU İZGİ AYDIN

Course Lecturer(s):

Öğr.Gör. EMİR GAMZE VATANDOST MADEN
Öğr.Gör. EDA KÜLAK

Course Assistants:

Course Objective and Content

Course Objectives:	The purpose of this course is to create difference in kitchen application by using the knowledge of modern food technology. Students are informed food processes starting from raw materials to foods ready for consumption in the kitchen. This knowledge will give the advantage of choosing right material in kitchen
Course Content:	This course aims to give the information about production technology of the raw materials used in the kitchen. Students get the basic knowledge about the technology. Milk and milk products, meat and meat products, cereals and cereal products are final products of industry but raw materials of kitchens. Having the production knowledge of ingredients chefs can be much more successful in their jobs.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Learns technique and technology
2 - Skills
Cognitive - Practical
1) Compares different food processing methods.
3 - Competences
Communication and Social Competence
Learning Competence
1) Define the structural properties of each food group and the processing technique appropriate for that food.
Field Specific Competence
1) Lists the physical, chemical and sensory changes observed in foods according to the processing technique.
Competence to Work Independently and Take Responsibility
1) Explain the usage and storage conditions according to the processed foods.

Lesson Plan

Week	Subject	Related Preparation
1)	Syllabus	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
2)	Technical and Technology The historical background of technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
3)	Introduction to Food Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
4)	Milk and Dairy Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
5)	Dairy Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
6)	Meat Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
7)	Meat Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
8)	Mid-term
9)	Meat products	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
10)	cereals technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
11)	Cereals Tech.	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
12)	Fruit and Vegetable Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
13)	Fruit and Vegetable Technology	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697
14)	Oils	Gıda Teknolojisi Bilişli A. ©2012 \| Sidaş Yayınları, ISBN: 9786058797697

Sources

Course Notes / Textbooks:	Gıda Teknolojisi Prof. Dr. Arsan Bilişli 2012 \| Sidaş Yayınları, ISBN: 9786058797697
References:	Gıda Teknolojisi Bulduk, S. 2010, 6. Baskı, Detay Yayıncılık İstanbul

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
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.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) Knows the kind of the drinks and presents wine
5) Knows and make pastry
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Course - Learning Outcome Relationship

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

	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.	3
2)	Calculates the calorie and nutritional value of the foods	3
3)	Arranges, apply and controls the menu
4)	Knows the kind of the drinks and presents wine
5)	Knows and make pastry	4
6)	Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.	4

Learning Activity and Teaching Methods

Field Study
Peer Review
Expression
Individual study and homework
Lesson
Q&A / Discussion
Technical Tour

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Application
Observation
Individual Project
Group project
Presentation
Peer Review
Case study presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	15	69
Presentations / Seminar	3	15
Homework Assignments	14	28
Quizzes	5	10
Midterms	1	1
Final	1	1
Total Workload		166