| 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 |
| GMS5012 | Fermentation Technology | Fall | 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 concept of fermentation and the production methods and mechanisms of fermented foods. Another important aim is to make people understand the concepts of probiotic-prebiotic and their relationship with health. |
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The students who have succeeded in this course; Fermented foods are indispensable elements for gastronomy and culinary culture. A wide range of fermented foods have countless applications in the kitchen. Therefore, students taking this course will be able to apply basic knowledge about fermented foods and apply new fermented food formulations in their professional lives. Integrating fermentation technology, one of humanity's oldest food preservation methods, into the kitchen will give students a different perspective. |
| 1. To have knowledge about how fermentation occurs and what conditions it depends on. 2. To understand the production of fermented foods such as vinegar, pickles, yoghurt, cheese, bread, tarhana, boza, kefir, sausage and olives. 3. To learn about fermented foods produced around the world. 4. To know the concepts of probiotic-prebiotic and their relationship with health. 5. Understanding how food is preserved and shelf life increased by fermentation |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | |
| 2) | Introduction to fermentation | |
| 3) | Probiotic-prebiotic and health | |
| 4) | pickle | |
| 5) | vinegar | |
| 6) | Tarhana, boza and kefir | |
| 7) | fermented sausages | |
| 8) | Cheese | |
| 9) | Ramadan Holiday | |
| 10) | yogurt | |
| 11) | olive | |
| 12) | Fermented foods produced in the world foods | |
| 13) | Talk about articles | |
| 14) | Presentation of Final Projects |
| Course Notes / Textbooks: | |
| References: | 1. Fermente Gıdalar: Mikrobiyoloji, Teknoloji, Sağlık, Erten Anlı, Pınar Şanlıbaba, Nobel Yayınevi 2. The Art of Fermentation, Sandor Ellix Katz, Chelsea Green Publishing 3. Fermented Foods: The History and Science of a Microbiological Wonder, Christine Baumgarthuber, Reaktion Books 4. Fermented Vegetables, Christopher Shockey, Kirsten K. Shockey, Storey Publishing 5. Ders notları (“It’s Learning” sitesine dönem içerisinde yüklenecektir.) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Project | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| 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 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 204 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |