ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST328 | ||||||||
| Course Name: | Nutrition Preferences in Kitchen | ||||||||
| Course Semester: |
Spring |
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| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Department Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. PELİN BİLGİÇ Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ Assoc. Prof. İLKAY GÖK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to ensure that the student is practiced in a professional kitchen with the help of systematic theoretical and practical information during 14 weeks of training. Differences and preferences in nutrition are a survey aimed at learning how to provide a more effective service to people with different eating habits, either from the student's perspective, or from personal preference, in general, and to progress from a topic that teaches them to respect nutrition. |
| Course Content: | Explanation of Lesson Trace Veganism Vegan food sources Vegetal feeding patterns fast food Street food visa Fast food and street food in Istanbul BBQ Slow food Nutrition patterns according to sexual preferences |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • Distribution of the course syllabus at the beginning of the course, • To explain the content of the course to the students, • Meet • Sharing the expectations, • Distribution of homework topics and selection by students | Review of reference books |
| 2) | • What is veganism? • Vegan food sources • Vegan alternative food sources • What is Vegetarian? • Vegetarian food sources • Vegetarian diet | review from reference books |
| 3) | • What is veganism? • Vegan food sources • Vegan alternative food sources • What is Vegetarian? | review from reference books |
| 4) | • What is Vegetarian? • Vegetarian food sources • Vegetarian diet | review from reference books |
| 5) | • Application of the recipes learned in the theoretical course about Veganism and Vegetarian • Recipe development with Tofu, Mushroom, Soy milk and almond milk | • Applying recipe learned about veganism • Applying recipe with Tofu, mushroom, soy milk and almond milk |
| 6) | • What is fast food? • What is street food? • The effect of fast food and street food on the world food culture • Fast food alternative recipes • Street food south asian recipes | review from reference books |
| 7) | • Application of fast food recipes • Application of recipes learned in theoretical lesson • Application of street food recipes • Applying and tasting the best fast food recipes of North America | review from reference books |
| 8) | • To test the competencies of the topics covered in the 7-week process with the midterm exam. • Resolves midterm exam questions and reports their shortcomings. | none |
| 9) | • Organizing Istanbul Fast Food Day • Visiting fast food and Street food shops in Istanbul • Tasting street foods such as cokefruit, mussel, doner. | none |
| 10) | • What is a BBQ? • BBQ techniques • BBQ recipes | review from reference books |
| 11) | • What is Sloow Food? • What is Raw Food? • Slow food techniques prepared • Raw food preparation methods and eating techniques • Slow and Raw food history .. | review from reference books |
| 12) | • Demonstration of slow food techniques and implementation of preparation stages. • Implementation of raw food production stages. • Preparation and tasting of raw food salads • Application of cooking techniques with slow food method | review from reference books |
| 13) | • Diet types according to sexual preferences • What is LGBT and the effects of LGBTs on their diet and their lives • The effect of sexual preferences on Veganism and Vegetarian movements • The role of sexual preferences in food selection | Preparation for presentations |
| 14) | • Diet types according to sexual preferences • What is LGBT and the effects of LGBTs on their diet and their lives • The effect of sexual preferences on Veganism and Vegetarian movements • The role of sexual preferences in food selection | preperation for presentations |
| 15) | • Presentation of homework topics given to students at the beginning of the term • Each of the students is expected to take an active role in established groups. • Presentations are prepared and presented as powerpoint. | none |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | The Hommade Vegan Pantry by Miyoko Schinner Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck by Adam Sobel The Complete Vegetarian Cookbook by America's Test Kitchen Street Foods Hardcover by Hinnerk von Bargen |
| References: | Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999, ISBN: 978-1-86152-873-5 |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
3 |
7 |
9 |
2 |
4 |
5 |
6 |
8 |
|---|---|---|---|---|---|---|---|---|---|
| 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. | 3 |
| 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. | 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. | 4 |
| 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
| Individual study and homework | |
| Lesson | |
| Group study and homework | |
| Homework | |
| Project preparation | |
| Q&A / Discussion | |
| Technical Tour | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Application | |
| Individual Project | |
| Group project |
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 | Workload |
| Course Hours | 15 | 60 |
| Application | 16 | 64 |
| Midterms | 1 | 1 |
| Total Workload | 125 | |