Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
HEALTHY FOOD PROCESSING	GMS2216585	Spring Semester	3+0	3	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Elective
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Assist.Prof. Armin AMANPOUR
Assistant(s)
Aim	It is to explain the conditions required for a healthy kitchen and the points to be taken into consideration.
Course Content	This course contains; Food microbiology in the kitchen ,Label, hygiene, and equipment ,Effects of food processing on nutritional values and healthy cooking methods ,Healthy oils and fats, different types of salt ,Healthy carbohydrate sources ,Functional foods ,Spices and herbs for healthy food ,Healthy and unhealthy food nutrition,Menu planning for healthy foods,Food safety (GMP and HACCP), public health and staff hygiene,Healthy foods (alternative diets and Turkish Cuisine),Kitchen instruments effect on healthy food,Disinfectant applications in kitchen,Healthy raw material and label reading.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Knows the interaction and importance of kitchen hygiene, personnel hygiene, raw material selection and cooking methods in healthy food production.	9	C
Prepares healthier and more delicious menus.	1	C, F
Improves research and creation of alternative nutrients and cooking methods for healthier food production.	1, 16	C

Teaching Methods:	1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam, F: Project Task

Course Outline

Order	Subjects	Preliminary Work
1	Food microbiology in the kitchen
2	Label, hygiene, and equipment	Supply of equipment and tools to be demonstrated in the course
3	Effects of food processing on nutritional values and healthy cooking methods
4	Healthy oils and fats, different types of salt	Preparation of some oil and salt sources for the lesson
5	Healthy carbohydrate sources
6	Functional foods
7	Spices and herbs for healthy food	Purchasing and preparing some spices and herbs for the lesson
8	Healthy and unhealthy food nutrition
9	Menu planning for healthy foods
10	Food safety (GMP and HACCP), public health and staff hygiene
11	Healthy foods (alternative diets and Turkish Cuisine)
12	Kitchen instruments effect on healthy food
13	Disinfectant applications in kitchen
14	Healthy raw material and label reading

Resources

Artık, N., Şanlıler, N., Sezgin, A., C. 2021. Gıda güvenliği ve Gıda mevzuatı. Ankara. Detay Yayıncılık, ISBN: 978-605-9440-88-2, 3. Baskı. Seçim, Y., Bayrakcı, S. 2021. İleri Mutfak Bilimleri. Ankara. Detay Yayıncılık, ISBN: 978-605-254-471-6, 1. Baskı. Seçim, Y., Bayrakcı, S. 2021. Temel Mutfak Bilimleri. Ankara. Detay Yayıncılık, ISBN: 978-605-254-469-3, 1. Baskı Güler, O., Akdağ, G., Kale, A. Disiplinlearası Bakış Açısıyla Gastronomi kavramları, araştırmalar ve çalışma öneriler. Ankara. Detay Yayıncılık, ISBN: 978-605-254-470-9, 1. Baskı

Journal of Food Science, Food Technology, European Food Research and Technology

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.					X
4	Develops creative menus using new technologies and production methods
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.					X
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7	Designs menus within the framework of professional ethics and health principles.			X
8	Considers cooking as a chemical reaction.					X
9	Provides solutions to problems encountered in professional life.	X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.	X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.	X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.	X

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

ECTS / Workload Table
Activities	Number of	Duration(Hour)	Total Workload(Hour)
Course Hours	14	3	42
Guided Problem Solving	14	1	14
Resolution of Homework Problems and Submission as a Report	14	2	28
Term Project	5	3	15
Presentation of Project / Seminar	0	0	0
Quiz	0	0	0
Midterm Exam	1	14	14
General Exam	1	21	21
Performance Task, Maintenance Plan	2	3	6
Total Workload(Hour)			140
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(140/30)**			5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course