Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC113

Course Name:

Food Science in Gastronomy

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:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. MERVE BERK

Course Lecturer(s):

Öğr.Gör. EDA KÜLAK
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.
Course Content:	Food Science in Gastronomy Course has been prepared to explain the structural characteristics of the food and the changes occurring in foods and ingredients.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) The structure of food is described.
2) The changes during food processing is described with reasons.
3) The properties od carbonhdyrates, proteins and lipids are described.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) How to use food science in gastronomy field is described.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	introduction	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
2)	Water content in foods and water activity	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir
3)	Introduction to carbonhyrates	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir
4)	Physical and chemical properties of carbonhydrates	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir
5)	proteins and classification of proteins	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir
6)	properties and functions of proteins	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
7)	Denaturation of proteins	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
8)	mid term exam	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
9)	Plant and animal borne proteins	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
10)	Classification of lipids	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
11)	Frying process,ransidty and storage of lipids	Mumlar, Fosfolipidler, Glikolipidler, Steroller ve Yağ Yerine Geçen Maddeler
12)	Waxes, Phospholipids, Glycolipids, Sterols and Fat Substituents	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
13)	Enzyms and their uses in food industry	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
14)	Minerals and vitamins	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
15)	Final exam	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.

Sources

Course Notes / Textbooks:	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.
References:	Bilişli, A. (2012). Gıda Kimyası. Sidas Medya Ltd. Şti.: İzmir.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) Knows the kind of the drinks and presents wine
5) Knows and make pastry
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.	5
2)	Calculates the calorie and nutritional value of the foods	3
3)	Arranges, apply and controls the menu
4)	Knows the kind of the drinks and presents wine
5)	Knows and make pastry	3
6)	Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.	5

Learning Activity and Teaching Methods

Expression
Lesson
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
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	Workload
Course Hours	14	42
Study Hours Out of Class	16	112
Presentations / Seminar	1	1
Homework Assignments	3	9
Midterms	1	1
Final	1	1
Total Workload		166