| Week |
Subject |
Related Preparation |
| 1) |
• Explanation of the purpose of the course and how the course will be taught
• Explanation of the course syllabus week by week
• Announcement of the visa and final weeks.
• Explanation of the effect of visa, reports and final exam on the end-of-term grading. |
Review course syllabus |
| 2) |
• To explain the use of starch in foods.
• To explain the properties of different starches.
• Demonstration of the gelling process and the changes occurring in this process.
• To explain the experiment to be made about jam and jelly making to students
• To demonstrate the effects of acid and sugar by making experiments in jam and jelly making. |
Students prepare a report with the answers to the questions of the week concerned. |
| 3) |
• Giving information about winemaking.
• Definition of maceration and fermentation terms.
• Describing the steps to be used in preparing the grapes for fermentation and performing the related experiment |
Students prepare a report with the answers to the questions of the week concerned. |
| 4) |
• Explaining the changes that occur in the cooked fruits and vegetables.
• Examination of pigment, color, aroma, taste and textural changes occurring in fruits and vegetables during cooking.
• Experiments shown on broccoli, carrots and potatoes |
Students prepare a report with the answers to the questions of the week concerned. |
| 5) |
• Introduction to milk and dairy products.
• Disclosure of protein denaturation occurring in milk.
• Examination of changes in milk with acid and temperature.
• Explaining the making of cheese.
• Performing the experiments shown. |
Students prepare a report with the answers to the questions of the week concerned. |
| 6) |
• Explaining egg protein denaturation.
• Explaining the foaming feature of egg white.
• Comparison of changes in egg foam in situations such as whisk, sugar addition, salt addition, acid addition. |
Students prepare a report with the answers to the questions of the week concerned. |
| 7) |
• Explaining wheat protein.
• Comparison of protein of wheat and other grains.
• To demonstrate the effect of gluten in dough making by experiment |
Students prepare a report with the answers to the questions of the week concerned. |
| 8) |
• To test the competencies of the topics covered in the 7-week process with the midterm exam.
• Resolves midterm exam questions and reports any deficiencies. |
none |
| 9) |
• Comparison of cakes prepared with flour of different cereals.
• Examination of the effects of whisking, egg foam and oven temperature on cake quality with experiments.
• Making yeast bread and observing the effect of yeast on bread quality |
Students prepare a report with the answers to the questions of the week concerned. |
| 10) |
• Defining the emulsion and explaining its usage areas.
• Defining emulsions used in foods and giving examples of their usage methods.
• Explanation of the emulsion feature of the egg. |
Students prepare a report with the answers to the questions of the week concerned. |
| 11) |
• Identification of fats and oils.
• Explanation of the differences between fats and oils.
• Identification of the smoke and burning points of oils.
• Comparison of changes occurring in smoke and combustion points in different oils |
Students prepare a report with the answers to the questions of the week concerned. |
| 12) |
• Describe the quality features of pastries.
• Comparison of quality features of pastries prepared with different fats and oils. |
Students prepare a report with the answers to the questions of the week concerned. |
| 13) |
• Molekürler gastronomi çalışmaları yapılması
• Çilek spagetti yapımı
• Top cacık yapımı
• Suvi ile balık pişirilmesi
|
Students prepare a report with the answers to the questions of the week concerned. |
| 14) |
introduction of tools used for molecular gastronomy |
Students prepare a report with the answers to the questions of the week concerned. |
| 15) |
• Retaking for the final exam |
study for the exam |
| 16) |
Final Exam |
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. |
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 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
