Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (MASTER) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | GÜNAY EROL (gunayerol@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To be able to perform sensory analysis in food formulations. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Acquires skill to conduct a scientific research. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-3 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
| LO-2 | Gains knowledge of gastronomy and culinary arts can be put into practice, and with the help of these problems, identify, analyze, propose solutions. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-3 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
| LO-3 | To be able to perform sensory analysis. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Presentation Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The importance of specificity in the food and beverage industry, special products, requirements, studies to be made in order to obtain various specialties, food quality characteristics. Sensory evaluation, definitions, importance, use in food industry and food and beverage business. Sensory evaluation panel room, product and panel controls, panelist selection, scales used in sensory evaluation, creation of flavor profile diagrams. Tissue profile analysis, the use of sensory tests in consumer choice studies. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Explaining the purpose, content and method of the course | Lecture |
| 2 | Food quality and sensory quality characteristics | Lecture |
| 3 | Sensory evaluation, food industry and use in food and beverage business. | Lecture |
| 4 | Examples of sensory evaluation programs in food and beverage companies. | Lecture |
| 5 | Seminar Presentations | Consultation Discussion |
| 6 | Seminar Presentations | Consultation Discussion |
| 7 | Seminar Presentations | Consultation Discussion |
| 8 | mid-term exam | |
| 9 | Seminar Presentations | Consultation Discussion |
| 10 | Seminar Presentations | Consultation Discussion |
| 11 | Seminar Presentations | Consultation Discussion |
| 12 | Seminar Presentations | Consultation Discussion |
| 13 | Seminar Presentations | Consultation Discussion |
| 14 | Seminar Presentations | Consultation Discussion |
| 15 | Seminar Presentations | Consultation Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Altuğ Onoğur, T., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. 2.Baskı, Sidas Yayınları, İzmir | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| 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 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 3 | 14 | 42 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 13 | 39 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 6 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 6 | 6 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||