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.
Dersin Öğrenme Kazanımları
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.
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
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
X
7
8
Considers cooking as a chemical reaction.
9
X
10
X
11
X
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
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
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
CULINARY HERBS and SPICES
-
Fall Semester
1+2
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)
Assist.Prof. Emine OLUM, Lect. Elif TURGUT
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.
Dersin Öğrenme Kazanımları
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.
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
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.
