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
CULINARY HERBS and SPICES	GMS3116597	Fall Semester	0+4	2	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)	Lect. Fatma Leyla GÜNBAY
Assistant(s)
Aim	The aim of the course is to provide students with a general understanding of culinary herbs and spices, teach them about their uses in different cultures, explore their health benefits, and encourage the development of creative culinary skills through exploring their uses in cooking
Course Content	This course contains; Brief History of Spices ,Geographical Indication & Herbs and Spices,Cultivation, Harvesting and Processing,Salad Herbs and Plant Mixtures,Herbs in The Kitchen,Spices in the Kitchen,Spice Mixes,Seasonings and Condiments ,Spring and Condiments,Taste and Flavor Chemistry of Herbs with Spices,Spice Tastings and Sensory Experience Practices,Spice Tastings and Sensory Experience Practice,Herbs and Spices as Functional Foods,Creating Signature Food with Herbs and Spices.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Explains the various uses of herbs and spices in different cuisines worldwide.	11, 8, 9	A
Demonstrates the correct usage of herbs and spices in culinary preparations.	6, 8, 9	A
Applies acquired knowledge to contribute to the taste and texture in cooking.	5, 6, 9	A
Recognizes proper storage techniques to preserve the quality of herbs and spices.	6, 9

Teaching Methods:	11: Demonstration Method, 5: Cooperative Learning, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	Brief History of Spices
2	Geographical Indication & Herbs and Spices
3	Cultivation, Harvesting and Processing
4	Salad Herbs and Plant Mixtures
5	Herbs in The Kitchen
6	Spices in the Kitchen
7	Spice Mixes
8	Seasonings and Condiments
9	Spring and Condiments
10	Taste and Flavor Chemistry of Herbs with Spices
11	Spice Tastings and Sensory Experience Practices
12	Spice Tastings and Sensory Experience Practice
13	Herbs and Spices as Functional Foods
14	Creating Signature Food with Herbs and Spices

Resources

Culinary Herbs and Spices of the World. University of Chicago Press; Illustrated edition edition (January 29, 2014) ISBN-13: 978-0226091662 Gökçen Adar, (2009) Ot: Yaban Yeşilleriyle 100 Nefis Tarif ISBN: 9789759059804 Öğretim üyesi ders notları Oktay Mete, (2017) Baharatlar Alfa Yayıncılık Tijen İnaltong, (2022) Mutfaktaki Yaban Anadolu’nun Yenen Otları ISBN:978-975-08-5253-4

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.	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.
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.			X
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.		X
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	2	28
Resolution of Homework Problems and Submission as a Report	4	4	16
Term Project	2	4	8
Presentation of Project / Seminar	0	0	0
Quiz	7	2	14
Midterm Exam	7	2	14
General Exam	7	3	21
Performance Task, Maintenance Plan	0	0	0
Total Workload(Hour)			143
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(143/30)**			5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course