| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 5 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Knows the basic molecular structures of foods.
2) Can make molecular foam and caviar varieties.
3) Knows the chemistry of taste.
4)
Knows and can use the chemicals used in molecular gastronomy.
Knows and can use the chemicals used in molecular gastronomy.
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Geçmiş
5) To be able to comprehend the drawbacks in terms of human health.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Learning of molecular gastronomy | | 2nd Week | Learning of molecular gastronomy | | 3rd Week | Chemical properties of Molecular Gastronomie | | 4th Week | Chemical properties of Molecular Gastronomie | | 5th Week | Chemical properties of Molecular Gastronomie | | 6th Week | Liquid Nitrogen properties and applications | | 7th Week | Liquid Nitrogen properties and applications | | 8th Week | Midterm Exam | | 9th Week | Liquid Nitrogen properties and applications | | 10th Week | Liquid Nitrogen properties and applications | | 11th Week | Foam and caviar applications | | 12th Week | Foam and caviar applications | | 13th Week | Learning and application of molecular bonds | | 14th Week | Prescription design with the help of molecular gastronomy | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | Endüstriyel Yiyecek Üretimi, Prof. Dr. Fermani Maviş, Detay Yayıncılık, Ankara, 2008
Yardımcı Kaynak: Yemek Pişirme, Leman Cılızoğlu Eryılmaz, Remzi Kitabevi, 2006 |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Presentation,Practice |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 1 | 30 | | 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 | | | | | Preparation for Final exam | 1 | 60 | 60 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 46 | 46 | | Laboratory (including preparation) | | | | | Final exam | 1 | 1 | 1 | | Homework | | | | | Total Workload | | | 150 |
|---|
| Total Workload / 30 | | | 5 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
