Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI347

Course Name:

The Relationship between Metabolic Paths and Health in the Organism

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Yes

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. HİKMET KOÇAK

Course Lecturer(s):

Prof. Dr. Hikmet Koçak

Course Assistants:

Course Objective and Content

Course Objectives:

In this courses where the chemical reactions occurring in living organisms are studied; the metabolic events in which the biomolecules like proteins, carbohydrates and lipids take place and their interactions with each other will be explained to the students. It is also aimed to gain the competencies related to metabolism, to establish some relationships with biochemistry in the professional field and to gain the ability to evaluate them as a whole.

Course Content:

It is the functioning of the main metabolic pathways of the organism in a healthy state and raising awareness about pathological conditions in daily life.

Learning Outcomes

The students who have succeeded in this course;
1) Must be able to distinguish the structural differences of biochemical macromolecules.
2) Must be able to list the concept of nutritional energy sources and the body’s energy stores.
3) Must be able to explain the energy metabolism of carbohydrates, lipids, protein.
4) Must define postprandial status and explain hormonal changes in postprandial status.
5) Must be able to explain the digestion, absorption and outcome of food.
6) Must be able to explain the conversion pathways of glucose in the liver and its metabolism in other tissues.
7) Must be able to explain the outcome of lipoproteins and amino acids in postprandial status.
8) Must be able to define fasting and explain the metabolic changes in short-term fasting.
9) Must be able to explain the role of liver and adipose tissue in short term fasting.
10) Must be able to explain the occurring metabolic changes and roles of liver and adipose tissue in prolonged fasting.
11) Must be able to explain the basal metabolism (resting metabolic rate), physical activity, and control of body weight.
12) Must be able to explain the importance of carbohydrates, essential fatty acids, essential amino acids, vitamins and minerals which suply the basic nutritional requirements.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Concepts and Explanation of The Syllabus	Lecture Notes-presentations notes
2)	Structural Overview of Basic Elements of Metabolic Pathways in the Organism	Lecture Notes-presentations notes
3)	Events Affecting the Energy Requirement of the Body	Lecture Notes-presentations notes
4)	Proteins- definition, properties, structure, types and Metabolism	Lecture Notes-presentations notes
5)	Lipid Metabolism	Lecture Notes-presentations notes
6)	The Carbohydrates and Metabolism	Lecture Notes-presentations notes
7)	Integration of Metabolism (fasting/starving-fed state, postprandial Status)	Lecture Notes-presentations notes
8)	Ramadan Feast (Holiday)
9)	Student Presentations
10)	Student Presentations
11)	Student Presentations
12)	Student Presentations
13)	Student Presentations
14)	Student Presentations

Sources

Course Notes / Textbooks:

Ders Notları-sunumlar
Lecture Notes-presentations notes

References:

1. Tıbbi Biyokimya, Gürdöl F., Nobel Tıp Kitabevleri, İstanbul, 2019
2. Harper'ın Biyokimyası, Nobel Tıp Kitabevleri, İstanbul, 2016
3. Lippincott Görsel Anlatımlı çalışma Kitapları Biyokimya, Harvey RA, Ferrier DR. (Çeviri editörü: Ulukaya E.): 5. baskı, Nobel Tıp Kitabevleri, 2014
4. Marks’ Tıbbi Biyokimyanın Esasları Klinik yaklaşım, Lieberman M, Peet A. (Çeviri editörleri: Amanvermez R, Avcı B.): 2nd edition, İstanbul Tıp Kitabevleri, 2017

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9	10	11	12
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 45
Presentation	1	% 45
total		% 100
PERCENTAGE OF SEMESTER WORK		% 100
PERCENTAGE OF FINAL WORK		%
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	2	0	14	16	60
Study Hours Out of Class	1	4	4	10	18
Presentations / Seminar	1	4	4	10	18
Homework Assignments	1	5	4	10	19
Total Workload					115