| GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5005 | Food Processing and Engineering in the Kitchen | Spring | 3 | 0 | 3 | 8 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Face to face |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | The main purpose of this course is to teach the relationship between basic physical and chemical food processing methods such as cooking, cooling, drying and canning applied in the kitchen and kitchen applications. Another aim is to examine the production methods and technology of food products such as fruit juice, oil, chocolate, confectionery, bread and biscuits, which have a large place in food production, and to give their scientific basis. |
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The students who have succeeded in this course; The contribution of this course to the program is to teach the scientific foundations and technologies behind processes such as cooking, drying and cooling, which are frequently performed in kitchen applications. Another contribution of this course is that students gain knowledge about food science and engineering by teaching the basic production techniques of food products that are widely produced in the food industry. |
| 1. Understanding the relationship between food engineering and culinary applications 2. Learning the importance of water, the most basic food, in food 3. To understand the principles of thermal processes such as cooking, drying and cooling. 4. To have information about the production of canned foods 5. Learning fruit juice, oil, chocolate, confectionery, bread and biscuit production technologies |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | |
| 2) | Relationship between food engineering and cuisine | |
| 3) | The most basic food: Water | |
| 4) | cooking foods | |
| 5) | drying food | |
| 6) | Refrigerators and coolers | |
| 7) | Talking about articles | |
| 8) | canned food production | |
| 9) | Ramadan Holiday | |
| 10) | fruit juice production | |
| 11) | Oil and fat production | |
| 12) | May 1 Holiday | |
| 13) | Talk about articles | |
| 14) | Presentation of Final Projects |
| Course Notes / Textbooks: | |
| References: | 1. Mutfakta Gıdamı İşliyorum, Y. Birol Saygı, Şebnem Tavman, Detay Yayınları, 2021 2. Meyve ve Sebze İşleme Teknolojisi, Jale Acar, Vural Gökmen, Ferhunde Us, Hacettepe Üniversitesi Yayınları, 2006 3. Yemeklik Yağ Teknolojisi, Fikri Başoğlu, Dora Yayıncılık, 2014 4. Gıda Kimyası, Mustafa Tayar, Recep Çıbık, Dora Yayıncılık, 2013 5. Gıda Bilimi ve Teknolojisi, Necati Akbulut, Cem Karagözlü, Sidaş Medya, 2014 6. Ders notları (“It’s Learning” sitesine dönem içerisinde yüklenecektir.) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 30 |
| Project | 1 | % 30 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 30 | |
| PERCENTAGE OF FINAL WORK | % 70 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 7 | 98 |
| Project | 1 | 60 | 60 |
| Homework Assignments | 5 | 5 | 25 |
| Final | 1 | 2 | 2 |
| Total Workload | 227 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |