Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST501

Course Name:

Science in Gastronomy

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	7

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Assoc. Prof. İLKAY GÖK

Course Assistants:

Course Objective and Content

Course Objectives:

Food Science in Gastronomy Course has been prepared to explain the structural characteristics of the food and the changes occurring in foods and ingredients. The course covers important food components which are water, carbohydrates, proteins, vitamins and enzymes. (The course is given in Turkish)

Course Content:

At the end of the course, students will have the following competencies:
- Understand the structure of foods.
- Learns the reasons for the changes that occur during food processing.
- Recognize how food science knowledge is used in the field of gastronomy.
- They see the properties of water, carbohydrates, proteins, fats, minerals and vitamins. Understands how they are found in foods and the changes they undergo during food preparation.
- Understand the nutritional values, their benefits to the body and the correct storage conditions of foods.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) - Understand the structure of foods.
2) Learns the reasons for the changes that occur during food processing.
3) Recognize how food science knowledge is used in the field of gastronomy.
4) They see the properties of water, carbohydrates, proteins, fats, minerals and vitamins. Understands how they are found in foods and the changes they undergo during food preparation.
5) - Understand the nutritional values, their benefits to the body and the correct storage conditions of foods.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	- Distribution of the course syllabus at the beginning of the course, - Explaining the content of the course to the students, - Introductions - Sharing expectations, - Distribution of homework topics and selection by students - Syllabus, Discussion of Course Content Discussion of the course syllabus	Reviewing the course syllabus
1)	- Distribution of the course syllabus at the beginning of the course, - Explaining the content of the course to the students, - Introductions - Sharing expectations, - Distribution of homework topics and selection by students - Syllabus, Discussion of Course Content Discussion of the course syllabus	Reviewing the course syllabus
1)	- Distribution of the course syllabus at the beginning of the course, - Explaining the content of the course to the students, - Introductions - Sharing expectations, - Distribution of homework topics and selection by students - Syllabus, Discussion of Course Content Discussion of the course syllabus	Reviewing the course syllabus
1)	- Distribution of the course syllabus at the beginning of the course, - Explaining the content of the course to the students, - Introductions - Sharing expectations, - Distribution of homework topics and selection by students - Syllabus, Discussion of Course Content Discussion of the course syllabus	Reviewing the course syllabus
2)	- Explanation of the importance and properties of water in foods. - Demonstration and explanation of water activity in foods and water activity values in which microorganisms show optimal development. - Water and Water Activity in Foods	Do the assigned readings for the next lesson
2)	- Explanation of the importance and properties of water in foods. - Demonstration and explanation of water activity in foods and water activity values in which microorganisms show optimal development. - Water and Water Activity in Foods	Reviewing the course syllabus
2)	- Explanation of the importance and properties of water in foods. - Demonstration and explanation of water activity in foods and water activity values in which microorganisms show optimal development. - Water and Water Activity in Foods	Do the assigned readings for the next lesson
2)	- Explanation of the importance and properties of water in foods. - Demonstration and explanation of water activity in foods and water activity values in which microorganisms show optimal development. - Water and Water Activity in Foods	Do the assigned readings for the next lesson

Sources

Course Notes / Textbooks:
References:	Gıda Kimyası Demirci ©2006 \| Kelebek Matbaacılık\| Basım Yılı: 2006 ISBN: 9759714620 • Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	5

Learning Activity and Teaching Methods

Field Study
Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Reading
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Observation
Individual Project

Assessment & Grading

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