Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course aims to provide students with information about the composition of food, its changes during processing and storage, preservation, quality control, microbiology and food processing technologies. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can define the fundamental food chemistry terms. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. |
Examination |
| LO-2 | can explain the changes in food during processing and storage |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. |
Examination |
| LO-3 | can explain chemical composition of foods and general microbiology |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. |
Examination |
| LO-4 | can have knowledge about food safety and quality control practices |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. |
Examination |
| LO-5 | can know food protection methods |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. |
Examination |
| LO-6 | can have knowledge about the production methods of various foods |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-10 Have detailed knowledgeof beverages and utilize a variety of beverages in food production. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Chemical Composition of Foods, General Microbiology, Food Quality Control, Food Preservation Techniques, Tea Processing Technology, Grain Processing Technology, Fruit and Vegetable Processing Technology, Meat and Meat Products Processing Technology, Milk and Dairy Products Processing Technology, Vegetable Oil Production Technology. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to Food Science and Technology | Lecture, discussion |
| 2 | Chemical Composition of Foods | Lecture, discussion |
| 3 | Chemical Composition of Foods | Lecture, discussion |
| 4 | General Microbiology | Lecture, discussion |
| 5 | Food Quality Control | Lecture, discussion |
| 6 | Food preservation techniques | Lecture, discussion |
| 7 | Food preservation techniques | Lecture, discussion |
| 8 | mid-term exam | |
| 9 | Tea Processing Technology | Lecture, discussion |
| 10 | Cereal Processing Technology | Lecture, discussion |
| 11 | Fruit and Vegetable Processing Technology | Lecture, discussion |
| 12 | Meat and Meat Products Processing Technology | Lecture, discussion |
| 13 | Milk and Dairy Products Processing Technology | Lecture, discussion |
| 14 | Vegetable Oil Production Technology | Lecture, discussion |
| 15 | Review of Topics | Lecture, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Saydamlı, İ. (2005). Gıda Kimyası. Ankara: Hacettepe Üniversitesi Yayınları. | |
| 2 | Bulduk, S. (2007). Gıda Teknolojisi. (4. baskı). Ankara: Detay Yayıncılık. | |
| 3 | Parker, R. (2001). Introduction to Food Science. USA: Delmar Cengage Learning. | |
| 4 | Campbell-Platt, G. (2009). Food Science and Technology. Wiley-Blackwell Publishing. | |
| 5 | Fellows, P. J. (2009). Food Processing Technology: Principles and Practice. (3rd Ed.). UK: Woodhead Publishing Ltd. | |
| 6 | Poyrazoğlu, E.S. (Ed.), 2013. Gıda Bilimi ve Teknolojisi, Anadolu Üniversitesi Yayınları, Eskişehir, syf:229 . | |
| Required Course instruments and materials | ||
| Computer, projection device, writing board | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 1 | 6 | 6 |
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 3 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 2 | 8 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||