| INTERIOR ARCHITECTURE AND ENVIRONMENTAL DESIGN | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP0639 | Understanding the Food | Spring Fall |
3 | 0 | 3 | 5 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | GE-Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assoc. Prof. ZEYNEP TACER CABA |
| Course Objectives: | The aim of this course is to teach students the basic concepts of food. In this course, students will witness the journey of basic food components in the body and will become more conscious consumers with the information they gain. They will have basic knowledge about food hygiene and sustainability of foods, their structure and sensory properties, and food packaging |
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The students who have succeeded in this course; 1. The student gains information about healthy foods. 2. Understands the basic food groups and can compare them with each other. 3. Gains information about food and energy. 4. Evaluates and analyzes food science information innovatively, ethically and critically. 5. Understands the relationship between food and reactions. 6. Can evaluate the health, social and environmental consequences of a sustainable food systee 7. Learns general concepts about food hygiene. 8. Understands the structure of food and learns its effect on the sensory properties of food based on an appropriate set of criteria |
| Within the scope of this course, students will get to know the concept of healthy food. Among the food groups, they will learn about carbohydrates, fat and proteins. They will recognize vitamins and minerals from water and micronutrients. They will have information about the energy content of foods, the concept of quality food and food hygiene. They will be able to think about the sustainability of foods, their structure and sensory properties, and food packaging. Teaching methods and techniques used in the course are: lecture, individual study, sample review, reading, discussion, observation and use of digital resources. |
| Week | Subject | Related Preparation | |
| 1) | Course introduction | ||
| 2) | What is food? What are the healthy and unhealthy foods? Healthy food design | ||
| 3) | Food groups: Carbohydrates | ||
| 4) | Food groups: Proteins | ||
| 5) | Food groups:Oils | ||
| 6) | Food groups: Water | ||
| 7) | Food groups: Vitamins and Minerals, Food and Energy | ||
| 8) | Mid-term Week | ||
| 9) | Food hygiene | ||
| 10) | What does quality food look like? | ||
| 11) | Food structure and sensory properties | ||
| 12) | Sustainable food systems | ||
| 13) | What are the principles of food packaging? What are the different types? Food labelling basics | ||
| 14) | Some basic reactions in food | ||
| Course Notes: | Gibson, M. Food science and the culinary arts. Academic Press, 2018. Lecture notes. |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 5 |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | 2 | % 20 |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 30 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 45 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 12 | 4 | 48 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 2 | 15 | 30 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 121 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Engages in design, planning, and implementation activities in the field of interior architecture that can respond to different spatial configurations, user groups, and needs in national and international contexts, | |
| 2) | Analyzes data collected by focusing on user needs alongside real physical, social, and economic constraints, synthesizes various information and thoughts using individual and professional skills of the 21st century, and uses these processes to develop creative spatial solutions. | |
| 3) | Produces creative, innovative, aesthetic, and original spatial solutions using abstract and concrete concepts, | |
| 4) | Uses contemporary knowledge production, expression, representation, and technologies required by the field of interior architecture, | |
| 5) | Gains knowledge about contemporary spatial fittings and construction techniques in design and implementation works in the field of interior architecture; follows the industry and current developments, | |
| 6) | Embraces and prioritizes the relationship between human-environment, user health and safety, universal design principles, and sustainable design approaches in the field of interior architecture, | |
| 7) | Acquires a design understanding that respects the social and cultural rights of society, cultural heritage, and nature, and can make conscious decisions on these matters. | |
| 8) | Follows national and international values and developments in the fields of interior architecture, architecture, design, and art, participates in teamworks, interdisciplinary and multidisciplinary work, and is knowledgeable in ethical issues, | |
| 9) | Gains an understanding of legal regulations and standards in interior architecture; and becomes aware of professional ethics and responsibilities. |