Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC108

Course Name:

Food Science and Technology

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

lecturer Duygu Toker

Course Assistants:

Course Objective and Content

Course Objectives:	This course aims to teach students basic features of food and prepare food production flow charts and to gain competence to master food preservation methods
Course Content:	General knowledge about food technology, cereal technology, fermantation technology, dairy technology, fruit and vegetable technology, meat technology

Learning Outcomes

The students who have succeeded in this course;
1) General information about the duties, authorities and responsibilities in the context of ethical values.
2) Identify basic food and cereals ingredients.
3) Has knowledge about basic processes used in food technology.
4) Has knowledge food application
5) Recognize new developments in food technology closely.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to food technology-	-
2)	Cereal Technology	-
3)	Cereal Technology	-
4)	Calculations in Baking	-
5)	Fermentation Technology	-
6)	Laboratory / Kitchen Application (Vinegar, Pickles, Tarhana Making)	-
7)	Laboratory / Kitchen Application (Vinegar, Pickles, Tarhana Making)	-
8)	Midterm	-
9)	Milk Technology	-
10)	Milk Technology	-
11)	Laboratory / Kitchen Practice (Milk, Cheese Making)	-
12)	Fruit, Vegetable Technology	-
13)	Laboratory / Kitchen Application (Jam, Tomato Sauce Making)	-
14)	Meat Technology	-
15)	final exam	-

Sources

Course Notes / Textbooks:	Ünüvar,Ş. (2007).Gıda/Besin Teknolojisi.Nobel Akademik Yayıncılık.
References:	Bilişli, A. (2012). Gıda Teknolojisi. Sidaş Yayıncılık. Bulduk, S. (2003). Gıda Teknolojisi. Detay Yayıncılık.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
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.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
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.
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.	1
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.	2
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
11)	Follow current developments in the field and profession.	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.	2
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
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	28	1			28
Laboratory	6	1			6
Application	10	2			20
Study Hours Out of Class	17	1			17
Midterms	1	2			2
Final	1	3			3
Total Workload					76