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Course Detail

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
MOLECULAR GASTRANOMY APPLİCATIONS	GMS3216636	Spring 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)
Assistant(s)
Aim	This course aims to make students understand the change in molecular gastronomy from the beginning to the present day, to recognize the equipment and products used in the molecular kitchen and to use them in applications, and to understand the relationship between gastronomy and science.
Course Content	This course contains; The Concept and History of Molecular Gastronomy,Equipment and Products Used in Molecular Kitchen,Food additives used in molecular gastronomy,Techniques used in molecular gastronomy, spherification,Techniques used in molecular gastronomy, reverse spherification,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, emulsification ,Techniques used in molecular gastronomy, sous vide,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Evaluates cooking as a chemical process.	9	A
Uses food additives in accordance with legal limits to develop molecular plates	9	A
Uses the basic techniques applied in molecular gastronomy in the kitchen.	16	A
Understand the changes of chemicals used in the kitchen in foods.	16	A
Develops original dishes using molecular gastronomy techniques	10, 5, 9

Teaching Methods:	10: Discussion Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	The Concept and History of Molecular Gastronomy
2	Equipment and Products Used in Molecular Kitchen
3	Food additives used in molecular gastronomy
4	Techniques used in molecular gastronomy, spherification
5	Techniques used in molecular gastronomy, reverse spherification
6	Techniques used in molecular gastronomy, gelling, suspention
7	Techniques used in molecular gastronomy, gelling, suspention
8	Techniques used in molecular gastronomy, emulsification
9	Techniques used in molecular gastronomy, sous vide
10	Creative molecular kitchen applications
11	Creative molecular kitchen applications
12	Creative molecular kitchen applications
13	Creative molecular kitchen applications
14	Creative molecular kitchen applications

Resources

Herve This Molecular Gastronomy: Exploring TheScience of Flavor.

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.
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.
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.
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	4	56
Guided Problem Solving				0	0	0
Resolution of Homework Problems and Submission as a Report				4	4	16
Term Project				0	0	0
Presentation of Project / Seminar				0	0	0
Quiz				0	0	0
Midterm Exam				4	10	40
General Exam				4	12	48
Performance Task, Maintenance Plan				0	0	0
Total Workload(Hour)						160
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(160/30)**						5
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
MOLECULAR GASTRANOMY APPLİCATIONS	GMS3216636	Spring 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)
Assistant(s)
Aim	This course aims to make students understand the change in molecular gastronomy from the beginning to the present day, to recognize the equipment and products used in the molecular kitchen and to use them in applications, and to understand the relationship between gastronomy and science.
Course Content	This course contains; The Concept and History of Molecular Gastronomy,Equipment and Products Used in Molecular Kitchen,Food additives used in molecular gastronomy,Techniques used in molecular gastronomy, spherification,Techniques used in molecular gastronomy, reverse spherification,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, emulsification ,Techniques used in molecular gastronomy, sous vide,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Evaluates cooking as a chemical process.	9	A
Uses food additives in accordance with legal limits to develop molecular plates	9	A
Uses the basic techniques applied in molecular gastronomy in the kitchen.	16	A
Understand the changes of chemicals used in the kitchen in foods.	16	A
Develops original dishes using molecular gastronomy techniques	10, 5, 9

Teaching Methods:	10: Discussion Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	The Concept and History of Molecular Gastronomy
2	Equipment and Products Used in Molecular Kitchen
3	Food additives used in molecular gastronomy
4	Techniques used in molecular gastronomy, spherification
5	Techniques used in molecular gastronomy, reverse spherification
6	Techniques used in molecular gastronomy, gelling, suspention
7	Techniques used in molecular gastronomy, gelling, suspention
8	Techniques used in molecular gastronomy, emulsification
9	Techniques used in molecular gastronomy, sous vide
10	Creative molecular kitchen applications
11	Creative molecular kitchen applications
12	Creative molecular kitchen applications
13	Creative molecular kitchen applications
14	Creative molecular kitchen applications

Resources

Herve This Molecular Gastronomy: Exploring TheScience of Flavor.

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.
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.
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.
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

Numerical Data

Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03

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