Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| SEAFOODS PRACTICES | GMS3116594 | Fall Semester | 0+4 | 2 | 5 |
| 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) | Lect.Dr. Yasin ORHAN |
| Assistant(s) | |
| Aim | The aim of this course is to contribute to the specialization of our country, which is surrounded on three sides by the sea, to meet the expectations of international gastronomic tourism in fish and other seafood. |
| Course Content | This course contains; Explanation of the teaching plan, purpose and content of the course, fish culture and Gastronomy ,General information about seafood, nutritional content, meat structure and energy value of seafood ,Introducing Sea/Freshwater Fish and other Fisheries of Economic Importance in Turkey ,Food, Staff, Facility Hygiene and Cleaning ,Food Safety in Seafood -Hazards 1 ,Food Safety in Seafood -Hazards 2 ,Food Safety in Seafood -Hazards 3 ,Seafood Processing Methods: Cooling Technology ,Seafood Processing Methods: Freezing Technology ,Seafood Processing Methods: Salting and Drying ,PRACTICE 1: Sardine pate; Stage I ,Seafood Processing Methods: Marinate and Smoking ,PRACTICE 2: Sardine Pate; Stage II ,PRACTICE 3: Marinated Anchovy . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| learn the sea cuisine culture of our country. | 1, 9 | C |
| learn economically important fishery products, compares their meat structures and nutritional values. | 1, 9 | C |
| explains the basic issues related to seafood processing and preservation methods. | 1, 10, 16, 9 | C |
| are aware of the hazards in fishery products and learn the process the product in accordance with food safety policies. | 1, 10, 11, 9 | C, L |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Explanation of the teaching plan, purpose and content of the course, fish culture and Gastronomy | |
| 2 | General information about seafood, nutritional content, meat structure and energy value of seafood | |
| 3 | Introducing Sea/Freshwater Fish and other Fisheries of Economic Importance in Turkey | Conducting research on the course topic |
| 4 | Food, Staff, Facility Hygiene and Cleaning | |
| 5 | Food Safety in Seafood -Hazards 1 | Conducting research on the course topic |
| 6 | Food Safety in Seafood -Hazards 2 | |
| 7 | Food Safety in Seafood -Hazards 3 | |
| 8 | Seafood Processing Methods: Cooling Technology | Conducting research on the course topic |
| 9 | Seafood Processing Methods: Freezing Technology | |
| 10 | Seafood Processing Methods: Salting and Drying | |
| 11 | PRACTICE 1: Sardine pate; Stage I | supply of appropriate equipment |
| 12 | Seafood Processing Methods: Marinate and Smoking | |
| 13 | PRACTICE 2: Sardine Pate; Stage II | supply of appropriate equipment |
| 14 | PRACTICE 3: Marinated Anchovy | supply of appropriate equipment |
| Resources |
| Instructor's lecture notes. |
| Fish Handling, Quality and Processing : Training and Community Trainers Manual (https://www.fao.org/3/az083e/az083e.pdf) |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
| 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. | | | X | | |
| 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 | X | | | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | | | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 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. | | | | | |
| 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 | 4 | 56 |
| Guided Problem Solving | 0 | 0 | 0 |
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
| Term Project | 1 | 5 | 5 |
| Presentation of Project / Seminar | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 2 | 3 | 6 |
| General Exam | 2 | 4 | 8 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 75 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(75/30) | 3 |
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| SEAFOODS PRACTICES | GMS3116594 | Fall Semester | 0+4 | 2 | 5 |
| 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) | Lect.Dr. Yasin ORHAN |
| Assistant(s) | |
| Aim | The aim of this course is to contribute to the specialization of our country, which is surrounded on three sides by the sea, to meet the expectations of international gastronomic tourism in fish and other seafood. |
| Course Content | This course contains; Explanation of the teaching plan, purpose and content of the course, fish culture and Gastronomy ,General information about seafood, nutritional content, meat structure and energy value of seafood ,Introducing Sea/Freshwater Fish and other Fisheries of Economic Importance in Turkey ,Food, Staff, Facility Hygiene and Cleaning ,Food Safety in Seafood -Hazards 1 ,Food Safety in Seafood -Hazards 2 ,Food Safety in Seafood -Hazards 3 ,Seafood Processing Methods: Cooling Technology ,Seafood Processing Methods: Freezing Technology ,Seafood Processing Methods: Salting and Drying ,PRACTICE 1: Sardine pate; Stage I ,Seafood Processing Methods: Marinate and Smoking ,PRACTICE 2: Sardine Pate; Stage II ,PRACTICE 3: Marinated Anchovy . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| learn the sea cuisine culture of our country. | 1, 9 | C |
| learn economically important fishery products, compares their meat structures and nutritional values. | 1, 9 | C |
| explains the basic issues related to seafood processing and preservation methods. | 1, 10, 16, 9 | C |
| are aware of the hazards in fishery products and learn the process the product in accordance with food safety policies. | 1, 10, 11, 9 | C, L |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Explanation of the teaching plan, purpose and content of the course, fish culture and Gastronomy | |
| 2 | General information about seafood, nutritional content, meat structure and energy value of seafood | |
| 3 | Introducing Sea/Freshwater Fish and other Fisheries of Economic Importance in Turkey | Conducting research on the course topic |
| 4 | Food, Staff, Facility Hygiene and Cleaning | |
| 5 | Food Safety in Seafood -Hazards 1 | Conducting research on the course topic |
| 6 | Food Safety in Seafood -Hazards 2 | |
| 7 | Food Safety in Seafood -Hazards 3 | |
| 8 | Seafood Processing Methods: Cooling Technology | Conducting research on the course topic |
| 9 | Seafood Processing Methods: Freezing Technology | |
| 10 | Seafood Processing Methods: Salting and Drying | |
| 11 | PRACTICE 1: Sardine pate; Stage I | supply of appropriate equipment |
| 12 | Seafood Processing Methods: Marinate and Smoking | |
| 13 | PRACTICE 2: Sardine Pate; Stage II | supply of appropriate equipment |
| 14 | PRACTICE 3: Marinated Anchovy | supply of appropriate equipment |
| Resources |
| Instructor's lecture notes. |
| Fish Handling, Quality and Processing : Training and Community Trainers Manual (https://www.fao.org/3/az083e/az083e.pdf) |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
| 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. | | | X | | |
| 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 | X | | | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | | | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 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. | | | | | |
| 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 |
Numerical Data
Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03
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