Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN SCIENCE | - | Spring Semester | 4+2 | 5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | To explain the physical events and chemical reactions that occur during the processes (cooking, freezing, cooling, shocking, mixing etc.) applied in all kinds of food preparation. To provide students with theoretical knowledge and experimental skills about food ingredients and their functional properties. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, introduction to food chemistry, cooking and chemical reactions, general cleaning in kitchen,Water, importance of water in foods, melting and freezing point, culinary applications,Freezing and melting of foods, culinary applications,Carbohydrates and molecular properties, inversion, culinary applications,Polysaccharides and molecular properties, starch retrogradation, syneresis, gams, culinary applications,Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods, general cleaning in kitchen,Fats (saturated and unsaturated fats, cholesterol), general cleaning in the kitchen Effects of fats on human health and functions in foods,Midterm exam,Explanation of midterm questions, Project subjects, brain storm,,Proteins in culinary, functional properties of proteins, culinary applications,Effect of heat on muscle proteins and egg proteins, choosing best cooking method, culinary applications.,Effect of pH and mechanic force on proteins, gelation properties of proteins, gluten, oven spring, culinary applications,Heat transfer mechanisms in cooking,Proje sunumları,Project presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Scientifically identify basic food ingredients. | 8, 9 | A |
| Know the scientific facts behind cooking techniques and how to control these techniques. | ||
| Understand the problems that may occur during the food preparation process. | ||
| Choose the appropriate cooking technique. |
| Teaching Methods: | 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, introduction to food chemistry, cooking and chemical reactions, general cleaning in kitchen | It is compulsory to attend classes with kitchen uniforms. |
| 2 | Water, importance of water in foods, melting and freezing point, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 3 | Freezing and melting of foods, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 4 | Carbohydrates and molecular properties, inversion, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 5 | Polysaccharides and molecular properties, starch retrogradation, syneresis, gams, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 6 | Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods, general cleaning in kitchen | |
| 7 | Fats (saturated and unsaturated fats, cholesterol), general cleaning in the kitchen Effects of fats on human health and functions in foods | |
| 8 | Midterm exam | |
| 9 | Explanation of midterm questions, Project subjects, brain storm, | |
| 10 | Proteins in culinary, functional properties of proteins, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 11 | Effect of heat on muscle proteins and egg proteins, choosing best cooking method, culinary applications. | It is compulsory to attend classes with kitchen uniforms. |
| 12 | Effect of pH and mechanic force on proteins, gelation properties of proteins, gluten, oven spring, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 13 | Heat transfer mechanisms in cooking | |
| 14 | Proje sunumları | |
| 15 | Project presentations |
| Resources |
| To be distributed by lecturer |
| Özilgen, Z.S. 2015. Cooking as a Chemical Reaction: Culinary Science with Experiments. CRC Press. Boca Raton, ss:299 International conference on new knowledge on chemical reactions during food processing and storage. Journal of Tourism and Gastronomy studies. Cömert ve Çavuş. 2016. Moleküler Gastronomi Kavramı. Journal of Tourism and Gastronomy studies. 4 (4):118-131 Güneş, F.E. 2016. Pişirme Yöntemleri, Oluşan Kimyasal Maddeler ve İmmün Sistem. Türkiye Klinikleri J. Nutr. Diet-Special. 2 (2):106-112 Saldamlı, İ. 2005. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara, 587s. |
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. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 7 | 2 | 14 | |||
| Term Project | 7 | 2 | 14 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 10 | 10 | |||
| General Exam | 1 | 20 | 20 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 170 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(170/30) | 6 | |||||
| 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 |
|---|---|---|---|---|---|
| KITCHEN SCIENCE | - | Spring Semester | 4+2 | 5 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | To explain the physical events and chemical reactions that occur during the processes (cooking, freezing, cooling, shocking, mixing etc.) applied in all kinds of food preparation. To provide students with theoretical knowledge and experimental skills about food ingredients and their functional properties. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, introduction to food chemistry, cooking and chemical reactions, general cleaning in kitchen,Water, importance of water in foods, melting and freezing point, culinary applications,Freezing and melting of foods, culinary applications,Carbohydrates and molecular properties, inversion, culinary applications,Polysaccharides and molecular properties, starch retrogradation, syneresis, gams, culinary applications,Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods, general cleaning in kitchen,Fats (saturated and unsaturated fats, cholesterol), general cleaning in the kitchen Effects of fats on human health and functions in foods,Midterm exam,Explanation of midterm questions, Project subjects, brain storm,,Proteins in culinary, functional properties of proteins, culinary applications,Effect of heat on muscle proteins and egg proteins, choosing best cooking method, culinary applications.,Effect of pH and mechanic force on proteins, gelation properties of proteins, gluten, oven spring, culinary applications,Heat transfer mechanisms in cooking,Proje sunumları,Project presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Scientifically identify basic food ingredients. | 8, 9 | A |
| Know the scientific facts behind cooking techniques and how to control these techniques. | ||
| Understand the problems that may occur during the food preparation process. | ||
| Choose the appropriate cooking technique. |
| Teaching Methods: | 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, introduction to food chemistry, cooking and chemical reactions, general cleaning in kitchen | It is compulsory to attend classes with kitchen uniforms. |
| 2 | Water, importance of water in foods, melting and freezing point, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 3 | Freezing and melting of foods, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 4 | Carbohydrates and molecular properties, inversion, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 5 | Polysaccharides and molecular properties, starch retrogradation, syneresis, gams, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 6 | Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods, general cleaning in kitchen | |
| 7 | Fats (saturated and unsaturated fats, cholesterol), general cleaning in the kitchen Effects of fats on human health and functions in foods | |
| 8 | Midterm exam | |
| 9 | Explanation of midterm questions, Project subjects, brain storm, | |
| 10 | Proteins in culinary, functional properties of proteins, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 11 | Effect of heat on muscle proteins and egg proteins, choosing best cooking method, culinary applications. | It is compulsory to attend classes with kitchen uniforms. |
| 12 | Effect of pH and mechanic force on proteins, gelation properties of proteins, gluten, oven spring, culinary applications | It is compulsory to attend classes with kitchen uniforms. |
| 13 | Heat transfer mechanisms in cooking | |
| 14 | Proje sunumları | |
| 15 | Project presentations |
| Resources |
| To be distributed by lecturer |
| Özilgen, Z.S. 2015. Cooking as a Chemical Reaction: Culinary Science with Experiments. CRC Press. Boca Raton, ss:299 International conference on new knowledge on chemical reactions during food processing and storage. Journal of Tourism and Gastronomy studies. Cömert ve Çavuş. 2016. Moleküler Gastronomi Kavramı. Journal of Tourism and Gastronomy studies. 4 (4):118-131 Güneş, F.E. 2016. Pişirme Yöntemleri, Oluşan Kimyasal Maddeler ve İmmün Sistem. Türkiye Klinikleri J. Nutr. Diet-Special. 2 (2):106-112 Saldamlı, İ. 2005. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara, 587s. |
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. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |