COOKING TECHNIQUES AND KINETICS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY327	COOKING TECHNIQUES AND KINETICS	5	3	3	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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HANDE ULUSOY
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide students with basic information about cooking techniques, nutrition and nutrients and their effects on health in the field of gastronomy (production site / study visit)
Contents of the Course Unit:	Cooking techniques include basic theories, heat transfer, nutrition, nutrients, health and work safety in the kitchen.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the effects of cooking techniques on nutrition, nutrients and health.
Explain the basic principles and theories of cooking techniques.
Explain the relationship between cooking techniques and occupational safety principles in the kitchen.
Regulate the appropriate cooking technique according to health, physiological requirements and nutritional habits.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Course plan, explanation of the purpose and contents, cooking techniques, basic principles, nutrition, nutrients and interaction with health, job security principles in the kitchen	Lecture, Discussion
2	Article reading	Main purposes of cooking	Lecture, Discussion
3	Article reading	Heat transfer and types	Lecture, Question and Answer, Discussion, Group Work
4	Article reading	Classification of cooking techniques	Lecture, Question and Answer, Discussion, Group Work
5	Literature research	Water, its properties and general behavior from cooking techniques	Lecture, Question and Answer, Discussion, Group Work
6	Literature research, Homework presentation	Dry cooking techniques	Lecture, Question and Answer, Discussion, Group Work
7	Literature research, Homework presentation	Other cooking techniques	Lecture, Question and Answer, Discussion, Group Work
8	-	MID-TERM EXAM	-
9	Literature research, Homework presentation	Homework presentations, exam preparation	Homework presentations, Lecture, Discussion
10	Literature research	Explaining and solving exam questions, effects of different cooking techniques on health	Lecture, Discussion Group Studies, Video Monitoring
11	Literature research	Unwanted harmful compounds caused by cooking techniques	Lecture, Question and Answer, Discussion, Group Work Lecture, Question and Answer, Discussion, Group Work
12	Literature research	Cooking techniques used in different food groups	Lecture, Question and Answer, Discussion, Group Work
13	Literature research, Homework presentation	New cooking techniques and future predictions	Lecture, Question and Answer, Discussion
14	Literature research, Homework presentation	Cooking techniques and principles to be considered in occupational health and safety	Lecture, Discussion Group Studies, Video Monitoring
15	Literature research, Homework presentation	Homework presentations, exam preparation	Homework presentations, Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alsaffar, A.A., Kalyouncu, B. (2015). Pişirme Yöntemleri. Tramep, Ankara.

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	Interpret basic concepts, fields of study, theories and approaches in media.	0
2	Describe current information in the field by relating them with communication theories.	0
3	Explain basic concepts regarding communication sciences.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interpret current events, political, cultural and economic developments by using the theoretical knowledge gained in the field within a critical context.	0
2	Associate knowledge and facts in the field with Law, Sociology, Advertisement, Cinema and Economy.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Identify new strategy and methods for the technical infrastructure and content of the types of television news and programs.	0
2	Assemble theoretical knowledge gained in the field to the technology in present day.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create creative contents in the field.	0
2	Interpret theoretical and applied knowledge gained in the field.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create TV Programs for several audiences by sharing the knowledge and experiences on it.	0
2	Perform as a leader or a team member in teamwork from the news production to presentation stage by fulfilling assigned tasks.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Identify basic knowledge regarding the production stages of media and technical infrastructure and creative approaches.	0
2	Research for developments, changes and innovations in the field by taking the lifelong learning as a principle.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create new ideas and new products in collaboration with the stakeholders in the field of programming and journalism.	0
2	Organize projects and activities for the social environment with the awareness of social responsibility following the national and international cases.	0
3	Explain written, verbal and visual studies in the field by following the agenda.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills gained in the field by taking legal, social and ethical responsibilities into consideration.		1
2	Show skills as in using camera, editorial process control, team leadership and producing creative content that are features of a professional.	0

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	3	42
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	15	15
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	15	15
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	154