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

General course introduction information

Course Code:

GST240

Course Name:

Structural Food İmplications

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:

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 :

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ

Course Lecturer(s):

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ
Öğr.Gör. EMİR GAMZE VATANDOST MADEN

Course Assistants:

Course Objective and Content

Course Objectives:

Structural Properties of Food course; It is a course that examines the detailed introduction of the basic food groups used in the kitchens and the results they create in food and beverages, as well as the products in the basic food groups, the varieties in our country and in other countries, how the raw materials are grown and the processes that the foods pass from field to table. By explaining how foods are transformed into plates on our tables, it aims to create 'food awareness' in future chef candidates. The course is 14 weeks and is carried out theoretically.

Course Content:

Discussion of the Course Content and Determination of Homework Topics
Foodstuffs commonly used in the food and beverage industry
Introduction to cereals and their properties, wheat plant
Pasta and Rice
Corn plant and its properties
Explanation of vegetable varieties and different usage techniques
Spices and aromatic herbs
Fruits, their use as fresh and processed
Milk and milk products
Meat
Pulse
Sugar and cocoa

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • What are the common food items used in the food and beverage industry? For entry to the area with the question • Grouping under basic topics
2) • Sorting of foodstuffs collected under the heading of cereals • Understanding where and how the wheat plant is grown • Evaluation of structural properties of wheat and its varieties • Explaining the production of wheat products such as flour, bulgur and semolina • Understanding usage places and properties in the sector
3) • Evaluation of pasta as fresh and industrial production • Usage of pasta, understanding the similarities and differences of the world • Evaluation of the structural properties of rice and its varieties • Understanding the uses and cultural meanings of rice in different parts of the world
4) • Understanding where and how the corn plant is produced • Understanding the uses and cultural meanings of corn in different parts of the world.
5) • Promotion of herbs consumed as vegetables • Understanding the use of vegetables by drying. Introducing vegetables, understanding where and how they are produced. • Grouping fresh vegetables according to their consumed parts
6) • Understanding the processes of production, processing, storage and distribution of dried legumes. • Assessment of species and uses that differ according to geography and climate conditions • Recognizing plants using seeds and seeds and understanding their usage areas • Understanding the use in the kitchen and food industry
7) • Understanding the processes of production, processing, storage and distribution of sugar and cocoa.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) • Factory tour
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Course Curriculum, Discussion of the Course Content and Determination of Homework Topics	no data
2)	Food items frequently used in the food and beverage industry	no data
3)	• Introduction to cereals and their properties, wheat plant	no data
4)	• Pasta and Rice	no data
5)	• Corn plant and its properties	no data
6)	Explanation of vegetable varieties and different usage techniques	no data
7)	• Baharatlar ve aromatik otlar	no data
8)	midterm exam	no data
9)	Factory tour	no data
10)	• Fruits, their use as fresh and processed	no data
11)	Milk and milk products	no data
12)	Meat	no data
13)	Legumes	no data
14)	• Sugar and cocoa	No data
15)	Repetition of the subject	no data
16)	Final	No Data

Sources

Course Notes / Textbooks:	Veri yok.
References:	Veri yok.

Course-Program Learning Outcome Relationship

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

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
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)
Homework
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 30
Midterms	1	% 20
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	Duration (Hours)	Workload
Course Hours	1	3	3
Midterms	1	2	2
Final	1	2	2
Total Workload			7