PİŞİRMEDE KİMYASAL REAKSİYONLAR DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GMS411	PİŞİRMEDE KİMYASAL REAKSİYONLAR	7	3	3	8

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Prof. ASLI ALBAYRAK
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. EDA ŞENSU DEMİR
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	To explain physical phenomena and chemical reactions that using during any processing technique in the kitchen such as cooking, freezing, cooling, deep freezing and mixing of foods. İn addition, To provide students with theoretical information and experimental skills about food components and their functional properties.
İçerik:	This course includes basic food chemistry, carbohydrates, proteins, fats and transformations in the cuisine, food additives.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Interpret food preparation and processing techniques in terms of a scientific view.
Develop new food formulas who knows the scientific facts in processing techniques and how to control these techniques.
Solve the problems during the food preparation process.
Categorize the toxic components during food processing.
Develop healthy food products by selecting suitable processing technique.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Explanation of the course plan, aim and content, Nutrition Elements: Water and Chemical Structure	Expression, Question-Response, Discussion,
2	Literature Research	Carbohydrates, chemical structures and reactions	Expression, Question-Response, Discussion,
3	Literature Research	Proteins, their chemical structures and reactions	Expression, Question-Response, Discussion,
4	Literature Research	Lipids, chemical structures and reactions	Expression, Question-Response, Discussion,
5	Literature Research	Effects of heat transfer types on chemical reactions in cooking	Expression, Question-Response, Discussion,
6	Literature Research	The effect of cooking methods on chemical reactions I	Expression, Question-Response, Discussion,
7	Literature Research	The effect of cooking methods on chemical reactions II, General review	Expression, Question-Response, Discussion,
8	-	MID-TERM EXAM	-
9	Literature Research	The Effect of New Cooking Methods on Chemical Reactions	Expression, Question-Response, Discussion,
10	Literature Research	The Effect of Cookware and Equipment on Chemical Reactions, The Importance of the Material	Expression, Question-Response, Discussion,
11	Literature Research	The Effects of Chemical Reactions and Metabolites in Cooking on Health	Expression, Question-Response, Discussion,
12	Literature Research	Chemical Reactions Applied within the Scope of Molecular Gastronomy I	Expression, Question-Response, Discussion,
13	Literature Research	Chemical Reactions Applied within the Scope of Molecular Gastronomy II	Expression, Question-Response, Discussion,
14	Literature Research	Examination of scientific studies on the subject	Expression, Question-Response, Discussion,
15	Homework Preparation	Homework Presentations, Final Exam Preparations, General review	Homework Presentations, Expression, Question-Response, Discussion,
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Özilgen, Z.S. 2015. Cooking as a Chemical Reaction: Culinary Science with Experiments. CRC Press. Boca Raton, ss:299
International conference on new knowledge on chemical reactions during food processing and storage.
Journal of Tourism and Gastronomy studies.
Cömert ve Çavuş. 2016. Moleküler Gastronomi Kavramı. Journal of Tourism and Gastronomy studies. 4 (4):118-131
Güneş, F.E. 2016. Pişirme Yöntemleri, Oluşan Kimyasal Maddeler ve İmmün Sistem. Türkiye Klinikleri J. Nutr. Diet-Special. 2 (2):106-112
Saldamlı, İ. 2005. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara, 587s.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.						5

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines			2
2	Will be able to create individual menus using the principle of healthy eating plate.			2

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.		1

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.			2

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.		1
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.						5
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.				3

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	8	56
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	8	56
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	209