Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HEALTHY FOOD PROCESSING in the KITCHEN | - | Fall Semester | 3+0 | 3 | 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) | Assist.Prof. Armin AMANPOUR |
| Assistant(s) | |
| Aim | It is to explain the conditions required for a healthy kitchen and the points to be taken into consideration. |
| Course Content | This course contains; Food microbiology in the kitchen ,Label, hygiene, and equipment ,Effects of food processing on nutritional values and healthy cooking methods ,Healthy oils and fats, different types of salt ,Healthy carbohydrate sources ,Functional foods ,Spices and herbs for healthy food ,Healthy and unhealthy food nutrition,Menu planning for healthy foods,Food safety (GMP and HACCP), public health and staff hygiene,Healthy foods (alternative diets and Turkish Cuisine),Kitchen instruments effect on healthy food,Disinfectant applications in kitchen,Healthy raw material and label reading. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Knows the interaction and importance of kitchen hygiene, personnel hygiene, raw material selection and cooking methods in healthy food production. | 9 | C |
| Prepares healthier and more delicious menus. | 1 | C, F |
| Improves research and creation of alternative nutrients and cooking methods for healthier food production. | 1, 16 | C |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food microbiology in the kitchen | |
| 2 | Label, hygiene, and equipment | Supply of equipment and tools to be demonstrated in the course |
| 3 | Effects of food processing on nutritional values and healthy cooking methods | |
| 4 | Healthy oils and fats, different types of salt | Preparation of some oil and salt sources for the lesson |
| 5 | Healthy carbohydrate sources | |
| 6 | Functional foods | |
| 7 | Spices and herbs for healthy food | Purchasing and preparing some spices and herbs for the lesson |
| 8 | Healthy and unhealthy food nutrition | |
| 9 | Menu planning for healthy foods | |
| 10 | Food safety (GMP and HACCP), public health and staff hygiene | |
| 11 | Healthy foods (alternative diets and Turkish Cuisine) | |
| 12 | Kitchen instruments effect on healthy food | |
| 13 | Disinfectant applications in kitchen | |
| 14 | Healthy raw material and label reading |
| Resources |
| Artık, N., Şanlıler, N., Sezgin, A., C. 2021. Gıda güvenliği ve Gıda mevzuatı. Ankara. Detay Yayıncılık, ISBN: 978-605-9440-88-2, 3. Baskı. Seçim, Y., Bayrakcı, S. 2021. İleri Mutfak Bilimleri. Ankara. Detay Yayıncılık, ISBN: 978-605-254-471-6, 1. Baskı. Seçim, Y., Bayrakcı, S. 2021. Temel Mutfak Bilimleri. Ankara. Detay Yayıncılık, ISBN: 978-605-254-469-3, 1. Baskı Güler, O., Akdağ, G., Kale, A. Disiplinlearası Bakış Açısıyla Gastronomi kavramları, araştırmalar ve çalışma öneriler. Ankara. Detay Yayıncılık, ISBN: 978-605-254-470-9, 1. Baskı |
| Journal of Food Science, Food Technology, European Food Research and Technology |
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. | ||||||
| 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 | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 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 | 3 | 42 | |||
| Guided Problem Solving | 2 | 2 | 4 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 2 | 6 | |||
| Term Project | 5 | 3 | 15 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 3 | 3 | |||
| General Exam | 1 | 4 | 4 | |||
| Performance Task, Maintenance Plan | 2 | 3 | 6 | |||
| Total Workload(Hour) | 80 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(80/30) | 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 |
|---|---|---|---|---|---|
| HEALTHY FOOD PROCESSING in the KITCHEN | - | Fall Semester | 3+0 | 3 | 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) | Assist.Prof. Armin AMANPOUR |
| Assistant(s) | |
| Aim | It is to explain the conditions required for a healthy kitchen and the points to be taken into consideration. |
| Course Content | This course contains; Food microbiology in the kitchen ,Label, hygiene, and equipment ,Effects of food processing on nutritional values and healthy cooking methods ,Healthy oils and fats, different types of salt ,Healthy carbohydrate sources ,Functional foods ,Spices and herbs for healthy food ,Healthy and unhealthy food nutrition,Menu planning for healthy foods,Food safety (GMP and HACCP), public health and staff hygiene,Healthy foods (alternative diets and Turkish Cuisine),Kitchen instruments effect on healthy food,Disinfectant applications in kitchen,Healthy raw material and label reading. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Knows the interaction and importance of kitchen hygiene, personnel hygiene, raw material selection and cooking methods in healthy food production. | 9 | C |
| Prepares healthier and more delicious menus. | 1 | C, F |
| Improves research and creation of alternative nutrients and cooking methods for healthier food production. | 1, 16 | C |
| Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food microbiology in the kitchen | |
| 2 | Label, hygiene, and equipment | Supply of equipment and tools to be demonstrated in the course |
| 3 | Effects of food processing on nutritional values and healthy cooking methods | |
| 4 | Healthy oils and fats, different types of salt | Preparation of some oil and salt sources for the lesson |
| 5 | Healthy carbohydrate sources | |
| 6 | Functional foods | |
| 7 | Spices and herbs for healthy food | Purchasing and preparing some spices and herbs for the lesson |
| 8 | Healthy and unhealthy food nutrition | |
| 9 | Menu planning for healthy foods | |
| 10 | Food safety (GMP and HACCP), public health and staff hygiene | |
| 11 | Healthy foods (alternative diets and Turkish Cuisine) | |
| 12 | Kitchen instruments effect on healthy food | |
| 13 | Disinfectant applications in kitchen | |
| 14 | Healthy raw material and label reading |
| Resources |
| Artık, N., Şanlıler, N., Sezgin, A., C. 2021. Gıda güvenliği ve Gıda mevzuatı. Ankara. Detay Yayıncılık, ISBN: 978-605-9440-88-2, 3. Baskı. Seçim, Y., Bayrakcı, S. 2021. İleri Mutfak Bilimleri. Ankara. Detay Yayıncılık, ISBN: 978-605-254-471-6, 1. Baskı. Seçim, Y., Bayrakcı, S. 2021. Temel Mutfak Bilimleri. Ankara. Detay Yayıncılık, ISBN: 978-605-254-469-3, 1. Baskı Güler, O., Akdağ, G., Kale, A. Disiplinlearası Bakış Açısıyla Gastronomi kavramları, araştırmalar ve çalışma öneriler. Ankara. Detay Yayıncılık, ISBN: 978-605-254-470-9, 1. Baskı |
| Journal of Food Science, Food Technology, European Food Research and Technology |
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. | ||||||
| 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 | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 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 | |