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 .
Dersin Öğrenme Kazanımları
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.
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
X
7
8
Considers cooking as a chemical reaction.
9
X
10
11
X
12
13
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
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
-
Fall Semester
0+4
2
3
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. Ersin AVŞAR
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 .
Dersin Öğrenme Kazanımları
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.
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.
