| Week |
Subject |
Related Preparation |
| 1) |
Distribution of the course syllabus at the beginning of the course,
Explaining the content of the course to students,
acquaintance
Sharing the expectations,
Selection for the distribution and study of homework topics |
Review of the syllabus |
| 2) |
Explaining the importance and properties of water in foods.
Demonstration and description of water activity and water activity values of microorganisms in foods. |
Making the readings for the next lesson
|
| 3) |
Introduction to carbohydrates. Classification of carbohydrates and explanation of carbohydrate types.
Explanation of the properties of monosaccharides, disaccharides, polysaccharides.
Describing large molecule carbohydrates such as cellulose and pectin.
To explain the importance of nutritional fibers. |
Making the readings for the next lesson |
| 4) |
Explanation of the physical and chemical properties of carbohydrates.
To explain carbohydrates in water solubility, sweetness, hydrolysis and use of fermentation sugar with examples.
Explanation of caramelization, maillard reactions and gelling properties of carbohydrates. |
Making the readings for the next lesson |
| 5) |
Introduction to proteins and explaining the structural properties of proteins.
Giving information about primary, secondary, tertiary and fourth structures of proteins.
Classification of proteins and explanation of protein types. |
Making the readings for the next lesson
|
| 6) |
Describing the physical and chemical properties of proteins.
Explaining the taste and smell of proteins, their dissolution and viscosity properties.
Explanation of functional properties of proteins (flavor and fragrance binding, hydration, gelling, structure formation, emulsifier, foaming and dough formation) with examples. |
Making the readings for the next lesson
|
| 7) |
Identification of protein denaturation.
Sequencing and explaining the causes and consequences of protein denaturation.
To give examples of protein denaturation in foods. |
Making the readings for the next lesson
|
| 8) |
Testing the competencies of the topics covered in the 7-week process with midterm exam.
It analyzes the midterm exam questions and reports its shortcomings. |
No data. |
| 9) |
Describing protein-rich foods.
Sorting essential amino acids and their properties
Identification of biological valence.
Comparison of animal and vegetable protein sources in terms of biological valence. |
Making the readings for the next lesson
|
| 10) |
Describing fatty acids, saturated fatty acids, unsaturated fatty acids and essential fatty acids.
Identification of lipids and classification of lipids according to their structural features. |
Making the readings for the next lesson
|
| 11) |
Describing the physical and chemical properties of oils.
Transfer of changes that occur in frying oils.
Giving information about suitable storage conditions for oils.
Disclosure of changes occurring in case of oil deterioration. |
Making the readings for the next lesson
|
| 12) |
Classification and explanation of vegetable and animal candles.
Explanation of phospholipids, glycolipids and sterols.
Definition of oil substitutes and giving information about their properties. |
Making the readings for the next lesson
|
| 13) |
Defining enzymes and explaining their importance.
Giving information about the working principles of enzymes and the factors affecting enzymes.
Sorting of important enzymes used in food industry and explanation of their use. |
Making the readings for the next lesson
|
| 14) |
Identification of minerals and vitamins
Explanation of the way they are found in foods
Transferring the effects to the body
Talking about the usage in the field of gastronomy and food industry |
Making the readings for the next lesson
|
| 15) |
General repetition.
Answering students' questions. |
No data. |
| 16) |
Final exam was held. |
No data. |
| |
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.
|
3 |
| 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. |
3 |
| 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.
|
3 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
