TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Fourth Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Associate Professor Beril Köse
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understands the properties, functions and sources of vitamins. 2) Understands the properties, functions and sources of minerals. 3) Understands the properties, functions and sources of Water and electrolytes. 4) Knows the portions and requirements of food groups. 5) Interprets different cooking methods and heat transfer methods.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	Yes(NUT255)
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Water and Electrolytes 2nd Week Minerals 3rd Week Minerals 4th Week Milk and milk products 5th Week Vegetable and fruit 6th Week Vitamins 7th Week Vitamins 8th Week - 9th Week Midterm 10th Week Vitamins 11th Week Beverages/Storage Methods 12th Week Food Consumption Record Presentation 13th Week Food Consumption Record Presentation 14th Week Food Consumption Record Presentation 15th Week Food Consumption Record Presentation
RECOMENDED OR REQUIRED READING	1)Beslenme. Baysal A., Hatiboğlu Yayınevi, 12. Baskı, Ankara,2010. 2)Cisslen W. Professional Cooking. 3rd Edition, John Wiley and Sons Inc., USA, 1995. 3)Ceserani V., Kinton R., Foskett D. Practical Cookery. 8th Edition, Butler and Tanner Ltd., London, 1996. 4)Deirdre Donovan M. Cooking Essentials for The New Professional Chef. Van Nostrand Reinhold, New York, 1997. 5)Vieira E.R. Elementary Food Science. Wadswoth Thomson Learning Amy, USA, 1999. 6)www.eatright.com/ 7)www.fao.org/ 8)www.fda.gov/ 9)www.usda.gov/
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 20 Assignment 1 25 Practice 1 15 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 2 3 6 Individual or group work 14 2 28 Preparation for Final exam 10 2 20 Course hours 14 2 28 Preparation for Midterm exam 5 2 10 Laboratory (including preparation) 14 3 42 Final exam 1 2 2 Homework 1 3 3 Total Workload 141 Total Workload / 30 4,7 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No