Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN SCIENCE | - | Spring Semester | 3+0 | 3 | 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,Water, importance of water in foods, melting and freezing point,Gıdaların dondurulması ve çözündürülmesi,Carbohydrates and molecular properties, inversion,Polysaccharides and molecular properties, starch retrogradation, syneresis, gams,Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods,degradation of lipits,Proteins,Proteins in culinary applications,Effect of heat on muscle proteins and egg proteins,Effect of pH and mechanic force on proteins, gelation properties of proteins,Cereal proteins, importance of pH in culinary applications,Vanilla. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Scientifically knows the effects of basic food ingredients on cooking. | 13, 16, 9 | |
| Know the scientific facts behind cooking techniques and how to control these techniques | 16, 19, 9 | C |
| Understand the problems that may occur during the food preparation process. | 10, 16, 9 | C, E |
| Choose the appropriate cooking technique. | 9 | C, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, introduction to food chemistry, cooking and chemical reactions | Read the related section from the recommended sources |
| 2 | Water, importance of water in foods, melting and freezing point | Read the related section from the recommended sources |
| 3 | Gıdaların dondurulması ve çözündürülmesi | Read the related section from the recommended sources |
| 4 | Carbohydrates and molecular properties, inversion | Read the related section from the recommended sources |
| 5 | Polysaccharides and molecular properties, starch retrogradation, syneresis, gams | Read the related section from the recommended sources |
| 6 | Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods | Read the related section from the recommended sources |
| 7 | degradation of lipits | Read the related section from the recommended sources |
| 8 | Proteins | Read the related section from the recommended sources |
| 9 | Proteins in culinary applications | Read the related section from the recommended sources |
| 10 | Effect of heat on muscle proteins and egg proteins | Read the related section from the recommended sources |
| 11 | Effect of pH and mechanic force on proteins, gelation properties of proteins | Read the related section from the recommended sources |
| 12 | Cereal proteins | Read the related section from the recommended sources |
| 13 | importance of pH in culinary applications | Read the related section from the recommended sources |
| 14 | Vanilla | Read the related section from the recommended sources |
| Resources |
| · Özilgen, Z.S. 2015. Cooking as a Chemical Reaction: Culinary Science with Experiments. CRC Press. Boca Raton, ss:299 · Molecular gastronomy, exploring the science of flovor, Harve This. (PDF öğrencilerle paylaşılıyor.) · 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. | ||||||
| 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 | |||||||
| 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 | 3 | 14 | 42 | |||
| Guided Problem Solving | 8 | 1 | 8 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 11 | 2 | 22 | |||
| Presentation of Project / Seminar | 1 | 1 | 1 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 4 | 12 | |||
| General Exam | 4 | 3 | 12 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 97 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(97/30) | 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 |
|---|---|---|---|---|---|
| KITCHEN SCIENCE | - | Spring Semester | 3+0 | 3 | 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,Water, importance of water in foods, melting and freezing point,Gıdaların dondurulması ve çözündürülmesi,Carbohydrates and molecular properties, inversion,Polysaccharides and molecular properties, starch retrogradation, syneresis, gams,Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods,degradation of lipits,Proteins,Proteins in culinary applications,Effect of heat on muscle proteins and egg proteins,Effect of pH and mechanic force on proteins, gelation properties of proteins,Cereal proteins, importance of pH in culinary applications,Vanilla. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Scientifically knows the effects of basic food ingredients on cooking. | 13, 16, 9 | |
| Know the scientific facts behind cooking techniques and how to control these techniques | 16, 19, 9 | C |
| Understand the problems that may occur during the food preparation process. | 10, 16, 9 | C, E |
| Choose the appropriate cooking technique. | 9 | C, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, introduction to food chemistry, cooking and chemical reactions | Read the related section from the recommended sources |
| 2 | Water, importance of water in foods, melting and freezing point | Read the related section from the recommended sources |
| 3 | Gıdaların dondurulması ve çözündürülmesi | Read the related section from the recommended sources |
| 4 | Carbohydrates and molecular properties, inversion | Read the related section from the recommended sources |
| 5 | Polysaccharides and molecular properties, starch retrogradation, syneresis, gams | Read the related section from the recommended sources |
| 6 | Lipids (saturated and unsaturated lipids, cholesterol) The effect of lipids on health and functions in foods | Read the related section from the recommended sources |
| 7 | degradation of lipits | Read the related section from the recommended sources |
| 8 | Proteins | Read the related section from the recommended sources |
| 9 | Proteins in culinary applications | Read the related section from the recommended sources |
| 10 | Effect of heat on muscle proteins and egg proteins | Read the related section from the recommended sources |
| 11 | Effect of pH and mechanic force on proteins, gelation properties of proteins | Read the related section from the recommended sources |
| 12 | Cereal proteins | Read the related section from the recommended sources |
| 13 | importance of pH in culinary applications | Read the related section from the recommended sources |
| 14 | Vanilla | Read the related section from the recommended sources |
| Resources |
| · Özilgen, Z.S. 2015. Cooking as a Chemical Reaction: Culinary Science with Experiments. CRC Press. Boca Raton, ss:299 · Molecular gastronomy, exploring the science of flovor, Harve This. (PDF öğrencilerle paylaşılıyor.) · 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. | ||||||
| 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 | |||||||
| 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 | |