COOKING TECHNIQUES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS313	COOKING TECHNIQUES	5	4	2	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Lecturer ÇAĞKAN GÜNER
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course to provide students with the basic information and skills about the effects of different cooking techniques on health in the field of gastronomy.
Contents of the Course Unit:	This course includes cooking techniques, basic theories, heat transfer, nutrition, nutritional elements, health and work safety in the cuisine.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Interpret the cooking techniques from the point of of their effects on nutrition, nutritional elements and health.
Explain the basic principles and theories of cooking techniques.
Explain the relationship between cooking techniques and occupational safety principles in the cuisine.
Decide appropriate suitable cooking technique according to physiological necessaries and food habits and health.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explanation of the course plan, purpose and content, cooking techniques, basic principles, nutrition, nutritional elements and interaction with health, work safety principles in the cuisine	Expression , Discussion
2	Reading Article	Pişirmenin ana amaçları, mutfak uygulama Main Purposes of cooking, Cuisine Application	Expression, Application
3	Reading Article	Heat Transfer, Cuisine Application	Expression, Question-Response, Application
4	Reading Article	Classification of cooking techniques, Cuisine Application	Expression, Question-Response, Application
5	Literature Research	Water, properties and general behavior of cooking techniques, Cuisine Application	Expression, Question-Response, Application
6	Literature Research	Dry cooking techniques, Cuisine Application	Expression, Question-Response, Application
7	Literature Research	Other Cooking Techniques, Cuisine Application	Expression, Question-Response, Application
8	-	MID-TERM EXAM	-
9	Literature Research	Midterm Exam Preparations	Homework Presentations, Expression, Application
10	Literature Research	Explaining and Solving midterm exam questions, the effects of different cooking techniques on health	Expression, Application
11	Literature Research	Harmful compounds caused by cooking techniques, Cuisine Application	Expression, Question-Response, Application
12	Literature Research	Cooking techniques used in different food groups, Cuisine Application	Expression, Question-Response, Application
13	Literature Research	Cuisine Application	Expression, Question-Response, Application
14	Literature Research	New cooking techniques and future predictions, Cuisine Application	Expression, Question-Response, Application
15	Literature Research	Final Exam Applications	Expression, Application
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alsaffar, A.A., Kalyouncu, B. 2015. Pişirme Yöntemleri. Tramep, Ankara:185s.
Eraslan, N. 2017. Pişirme Yöntemleri. Nobel Yayınevi, Ankara: 332s.
International Journal of Gastronomy and Food Science
Journal of Gastronomy and Tourism

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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				3
2	Will be able to create individual menus using the principle of healthy eating plate.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		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.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		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.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
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
	Programme Learning Outcomes	Level of Contribution
		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.					4
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.		1

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	13	2	26
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	3	21
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	126