Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS102

INTRODUCTION TO PRODUCT IDENTIFICATION

Course Code
GMS102
Semester
Second Term (Spring)
Theory+Practice
3 + 0
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study1
SemesterSecond Term (Spring)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Explain the place and importance of foods in nutrition.
  2. Summarize the importance of soil.
  3. Discuss the factors affecting agriculture.
  4. Illustrate the types of plant and animal production.
  5. Recognize the types of cereals.
  6. Recognize the types of legumes.
  7. Recognize the types of fruits and vegetables.
  8. Recognize the food obtained from land animals.
  9. Learn the geography of foods based on seafood.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionWith this course, it is aimed to have the knowledge and skills to define the place and importance of food in nutrition, the importance of soil, the factors affecting agriculture, and plant and animal production types.
Course Contents
WEEK TOPICS
1st Week General Information and Introduction to the Course
2nd Week Obtaining nutrients and nutrients
3rd Week Cereals
4th Week Legumes
5th Week Vegetables
6th Week Fruits
7th Week General Review/ Homework presentations
8th Week Midterm
9th Week Foods from land animals
10th Week Aquatic based foods
11th Week Production and distribution of aquaculture-based foods in Turkey and the World
12th Week Spices
13th Week Endemic Plants
14th Week Edible Flowers
15th Week Homework Presentations
16th Week An overview
17th Week Final Exam
Recommended or Required Reading1. Baysal, A. (2005). Türk Mutfağından Örnekler. Hatipoğlu Yayınevi, Ankara.
2. Kaya, A. (2000). Misafirperferlik Endüstrisinde Temel Mutfak Bilgisi. Antalya.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Questions/Answers
  • Practice
  • Presentation
  • Discussion
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Assignment 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz 2 2 4
Individual or group work 14 4 56
Preparation for Final exam 1 18 18
Course hours 14 3 42
Preparation for Midterm exam 1 15 15
Laboratory (including preparation) 14 0 0
Final exam 1 2 2
Homework 4 3 12
Total Work Load151
Total Work Load / 30 (h)5.03
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
K1 X
K2
K3
K4
K5 X
K6
K7 X
K8
K9
K10
K11 X
K12
K13 X
K14
K15
K16
K17 X
K18 X
K19
K20 X
K21 X
K22 X
K23 X