TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn scientific principles in experimental food preparation. 2) Have knowledge about milk and egg. 3) Have information about starch and flour. 4) To have information about embossers. 5) Learns how to prepare dough. 6) Have knowledge about meats, fats and vegetables.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	In the context of experimental food preparation, the terms used with scientific principles, sensory evaluation criteria of food and colloid systems are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week Scientific principles in experimental food preparation, colloid systems and terms used, sensory evaluation of food (Theoretical) 2nd Week Scientific principles in experimental food preparation, colloid systems and terms used, sensory evaluation of food (Theoretical) 3rd Week Scientific principles in experimental food preparation, colloid systems and terms used, sensory evaluation of food (Practical) 4th Week Eggs and milk (Theoretical) 5th Week Eggs and milk (Practical) 6th Week Cooking starch and flour, blisters (Theoretical) 7th Week Cooking of starch and flour, blisters (Practical) 8th Week Midterm 9th Week Preparation of the dough (Theoretical) 10th Week Preparation of the dough (Practical) 11th Week Meats and fats (Theoretical) 12th Week Meats and fats (Practical) 13th Week Vegetables (Theoretical) 14th Week Vegetables (Practical) 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 8 1 8 Individual or group work 2 5 10 Preparation for Final exam 3 5 15 Course hours 14 3 42 Preparation for Midterm exam 2 5 10 Laboratory (including preparation) 8 2 16 Final exam 1 1 1 Homework Total Workload 103 Total Workload / 30 3,43 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No