ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | ASC004 | ||||
| Course Name: | Spices and Herbs | ||||
| Semester: |
Spring Fall |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): |
Öğr. Gör. CANSU AĞAN |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to provide students with information about the ingredients of spices and herbs and their usage rules in the field of gastronomy. |
| Course Content: | Introduction to spices, Spices and gastronomy, Sensory properties of spices, Use of spices in food and beverage industry, Spice storage conditions, International spices, Spice flavor properties, Herbs and gastronomy, Sensory properties of herbs, Use of herbs in food and beverage industry, Herbs and herbs conditions. Spices from different countries and their historical developments are discussed. It provides information about spices, herbs and sweeteners used as beverages such as coffee and tea. |
Learning Outcomes
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The students who have succeeded in this course;
1) To have knowledge about spices and gastronomy context 2) To have information about the use of spices in the sector 3) To have information about herbs in context of gastronomy 4) To have knowledge about the use of herbs in the sector |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to spices | |
| 2) | Spices and gastronomy | |
| 3) | Sensory properties of spices | |
| 4) | Use of spices in food and beverage industry | |
| 5) | Spices storage conditions | |
| 6) | International spices | |
| 7) | The flavor properties of spices | |
| 8) | Midterm | |
| 9) | Introduction to herbs | |
| 10) | Herbs and gastronomy | |
| 11) | Sensory properties of herbs | |
| 12) | Use of herbs in the food and beverage sector | |
| 13) | International Herbs | |
| 14) | Storage conditions of herbs |
Sources
| Course Notes / Textbooks: | Çeşitli kaynaklardan derlenen ders notları kullanılacaktır. |
| References: | The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking Hardcover – November 6, 2018 by Dr. Stuart Farrimond (Author) |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | 3 | 1 | 3 | 1 | |||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 2 | 3 | 2 | 3 | |||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | 1 | 1 | 1 | 1 | |||||||||||
| 4) 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. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 | 2 | |||||||||||||
| 11) Follow current developments in the field and profession. | 3 | 3 | |||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 | 1 | |||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | 1 |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | 1 |
| 4) | 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. | |
| 5) | Dominates the terminology of food and beverage. | 2 |
| 6) | Organize all kinds of organizations in the field of culinary. | 1 |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 1 |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 1 |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 1 |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 1 |
| 11) | Follow current developments in the field and profession. | 1 |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| 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 | 42 | 1 | 42 | ||||
| Study Hours Out of Class | 14 | 1 | 14 | ||||
| Homework Assignments | 5 | 2 | 10 | ||||
| Midterms | 1 | 14 | 14 | ||||
| Final | 1 | 14 | 14 | ||||
| Total Workload | 94 | ||||||