CHEMICAL REACTIONS IN COOKING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS411	CHEMICAL REACTIONS IN COOKING	7	3	3	8

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 EDA ŞENSU DEMİR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	This course includes basic food chemistry, carbohydrates, proteins, fats and transformations in the cuisine, food additives.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
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.

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	0

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			2
2	Will be able to create individual menus using the principle of healthy eating plate.			2

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.		1

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.			2

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.		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
	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.						5
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.				3

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	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