| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Knows the basic molecular structures of foods.
- It can make kinds of molecular foam and caviar.
- Knows the chemistry of taste.
- Knows and can use chemicals used in molecular gastronomy.gastronomy.
Knows and can use the chemicals used in molecular gastronomy.
Geri bildirim gönder
Geçmiş
- Follows and applies current developments.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | |
|---|
| 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 |
|
|
| Recommended 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 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
15 |
15 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
14 |
3 |
42 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 184 |
| Total Work Load / 30 (h) | 6.13 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
