| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn scientific principles in experimental food preparation.
- Have knowledge about milk and egg.
- Have information about starch and flour.
- To have information about embossers.
- Learns how to prepare dough.
- Have knowledge about meats, fats and vegetables.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | 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 |
|
|
| Recommended 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 |
| 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 | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
