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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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	Explain the basic concepts of Social Service, working fields and application frameworks.	0
2	Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Establish the link between the application frameworks of Social Service.	0
2	Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.	0
2	Examine the spatial legislation of Social Service and develop new strategies for implementation.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Solve the problems specific to the field of Social Service according to scientific data.	0
2	Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describes a life worthy of dignity of the person who is the subject of social service science.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Configures the communication between institutions in order to solve the problems.	0
2	Uses the educational role in the social service area.	0
3	Produces projects that will increase the consciousness level of the society.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention	0
2	Acts as a social worker in accordance with the laws, regulations and professional ethics rules.	0
3	Organize their work in accordance with their rights and responsibilities as an individual.	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