Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
CHEMISYTRY in GASTRONOMY	GMS2216583	Spring Semester	2+0	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)	Prof.Dr. Hacer Ayşen ÖNEN
Assistant(s)
Aim	The aim of this study is to explain the relationship between foods and chemistry, and to narrate on a molecular level the reasons for the chemical and structural changes that occur during the preparation and cooking processes of food
Course Content	This course contains; Matter and Energy,Mixtures, pure substances, compounds,Molecular view to Foods, Mole concept ,Gıdalara moleküler bakış, molekül sayısı,Concentration,Acids, Bases, pH,Molecular structure,Chemical bonds,Organic Compounds,Interactions between molecules,Structural components of foods, proteins, carbohydrates, lipit,Polymers,Food content of calories,Emulsions, foams.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Understands the physical events underlying the techniques used in gastronomy.	9	C
Understands the chemical structure of food components and the impact of functional groups on structural characteristics.	16, 9	C
Understands the chemical reactions occurring during cooking and the factors influencing them.	9	C
Use these knowladges for successful use of specific techniques in food preparation (emulsions, foams, etc.)	16, 9

Teaching Methods:	16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	Matter and Energy
2	Mixtures, pure substances, compounds
3	Molecular view to Foods, Mole concept
4	Gıdalara moleküler bakış, molekül sayısı
5	Concentration
6	Acids, Bases, pH
7	Molecular structure
8	Chemical bonds
9	Organic Compounds
10	Interactions between molecules
11	Structural components of foods, proteins, carbohydrates, lipit
12	Polymers
13	Food content of calories
14	Emulsions, foams

Resources

Instructor lecture notes

-Genel Kimya,R.H.Petrucci, Palme Yayıncılık,2015 -Science and Cooking, M.P.Brenner, P.M.Sörensen, D.A.Weitz, Harvard University, 2013 -Culinary Reactions; The Everyday Chemistry of Cooking, S.Q.Field, Chicago Review Press,2012 -The Science of Cooking, P.Barham,Springer, 2001

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	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	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.	X
7	Designs menus within the framework of professional ethics and health principles.	X
8	Considers cooking as a chemical reaction.					X
9	Provides solutions to problems encountered in professional life.			X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.				X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.			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	14	2	28
Resolution of Homework Problems and Submission as a Report	14	2	28
Term Project	14	2	28
Presentation of Project / Seminar	0	0	0
Quiz	0	0	0
Midterm Exam	1	10	10
General Exam	1	15	15
Performance Task, Maintenance Plan	0	0	0
Total Workload(Hour)			151
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(151/30)**			5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course