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.
Dersin Öğrenme Kazanımları
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
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
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
7
8
Considers cooking as a chemical reaction.
X
9
X
10
11
12
13
X
14
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
-
Spring Semester
2+2
3
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. Merih TATLI
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.
Dersin Öğrenme Kazanımları
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
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
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.
