At the end of this course, the students; 1) will learn the determination of food and nutrient requirements of population for balanced diets 2) will examine the changes of nutrients and nonnutritive substances from purchasing to serving 3) Can comprehend cooking methods and techniques. 4) They will learn the types of cooking. 5) Can comprehend cooking techniques.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
Yes (BES245 - PRİNCİPLES OF NUTRİTİON)
COURSE DEFINITION
This course aims to teach the principles of nutrition and food safety, also to practice the processes of food preparation and production with hygiene and sanitation principles, to review the operational structure of food and beverage services.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Food groups
2nd Week
Cooking methods and heat conduction
3rd Week
Cooking methods and heat conduction
4th Week
Sugars
5th Week
Fats
6th Week
Cereals
7th Week
Cereals
8th Week
Mid term
9th Week
Red meats and meat products, Poultry, fish and marine products
10th Week
Vegetables and fruits
11th Week
Milk and milk products
12th Week
Egg
13th Week
Legume
14th Week
Review
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)Brown A. Understanding Food Principles and Preparation. West Publishing Company, USA, 2000. 7)www.eatright.com/ 8)www.fao.org/ 9)www.fda.gov/ 10)www.usda.gov/
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion,Practice,Questions/Answers
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
30
Assignment
1
10
Practice
1
20
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
1
1
Preparation for Quiz
Individual or group work
1
20
20
Preparation for Final exam
1
45
45
Course hours
14
3
42
Preparation for Midterm exam
1
40
40
Laboratory (including preparation)
Final exam
1
1
1
Homework
1
1
1
Total Workload
150
Total Workload / 30
5
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
