| GASTRONOMY (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS1201 | Kitchen Chemistry | Spring | 3 | 0 | 3 | 6 |
| Language of instruction: | Turkish |
| Type of course: | Must Course |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
| Course Objectives: | The aim of this course is to examine the basic concepts of food science and the main components of foods, water, carbohydrates, proteins and fats. |
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The students who have succeeded in this course; At the end of this lesson: 1. Learn about food science; 2. They reach a level to apply the principles of food science in their professional lives; 3. They becomes a community of students engaged in active inquiry, collaborative exploration and supportive interactions; |
| Understanding the effects of water, carbohydrates, proteins, fats, vitamins and related properties such as osmosis, water activity, Mailard reaction, browning reaction, oxidation on foods and the effects of foam, gelatin formation and other mixtures on food stability is provided. Foods are scientifically examined for physical, chemical and nutritional composition. |
| Week | Subject | Related Preparation |
| 1) | Introduction to course | |
| 2) | Water activity, osmosis | |
| 3) | Water activity, osmosis | |
| 4) | Macrocomponents - Carbohydrates | |
| 5) | Carbohydrates & Reactions in Foods | |
| 6) | Carbohydrates & Reactions in Foods | |
| 7) | Midterm | |
| 8) | Macrocomponents - Proteins | |
| 9) | Proteins-Reactions in Foods | |
| 10) | Macrocomponents- Lipids | |
| 11) | Vitamins & Reactions in Foods | |
| 12) | Seminar | |
| 13) | Vitamins & Reactions in Foods - Project presentations | |
| 14) | Project presentations |
| Course Notes / Textbooks: | |
| References: | Essentials of Food Science. 2008. Vaclavik, V.A., Christian, E.W. Springer. Belitz, HD., Grosch, W. 1999. Food Chemistry. Springer, Germany. * Fennema OR. 1996. Food Chemistry. Third Ed. Marcel Dekker, Inc. New York. Gibson, M. 2018. Food Science and the Culinary Arts. Elsevier. Bilişli , A . 2015. Gıda Teknolojisi. Sidas Yayıncılık. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Project | 2 | 50 | 100 |
| Quizzes | 1 | 2 | 2 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 148 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | |
| 2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | |
| 3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | |
| 4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | |
| 5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | |
| 6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project |