Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
MOLECULAR GASTRANOMY APPLİCATIONS | GMS4212563 | Spring Semester | 2+2 | 3 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI |
Assistant(s) | |
Aim | This course aims to make students understand the change in molecular gastronomy from the beginning to the present day, to recognize the equipment and products used in the molecular kitchen and to use them in applications, and to understand the relationship between gastronomy and science. |
Course Content | This course contains; The Concept and History of Molecular Gastronomy,Equipment and Products Used in Molecular Kitchen,Food additives used in molecular gastronomy,Techniques used in molecular gastronomy, spherification,Techniques used in molecular gastronomy, reverse spherification,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, emulsification ,Techniques used in molecular gastronomy, sous vide,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Evaluates cooking as a chemical process.
| 9 | A |
Uses food additives in accordance with legal limits to develop molecular plates | 9 | A |
Uses the basic techniques applied in molecular gastronomy in the kitchen.
| 16 | A |
Understand the changes of chemicals used in the kitchen in foods. | 16 | A |
Develops original dishes using molecular gastronomy techniques | 10, 5, 9 | |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | The Concept and History of Molecular Gastronomy | |
2 | Equipment and Products Used in Molecular Kitchen | |
3 | Food additives used in molecular gastronomy | |
4 | Techniques used in molecular gastronomy, spherification | |
5 | Techniques used in molecular gastronomy, reverse spherification | |
6 | Techniques used in molecular gastronomy, gelling, suspention | |
7 | Techniques used in molecular gastronomy, gelling, suspention | |
8 | Techniques used in molecular gastronomy, emulsification | |
9 | Techniques used in molecular gastronomy, sous vide | |
10 | Creative molecular kitchen applications | |
11 | Creative molecular kitchen applications | |
12 | Creative molecular kitchen applications | |
13 | Creative molecular kitchen applications | |
14 | Creative molecular kitchen applications | |
Resources |
Herve This Molecular Gastronomy: Exploring TheScience of Flavor. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | X | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | X |
4 | Develops creative menus using new technologies and production methods | | | | | X |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | X |
9 | | | | | X | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | X | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 4 | 56 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 4 | 4 | 16 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 4 | 10 | 40 |
General Exam | 4 | 12 | 48 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 160 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(160/30) | 5 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
MOLECULAR GASTRANOMY APPLİCATIONS | GMS4212563 | Spring Semester | 2+2 | 3 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Merih TATLI |
Assistant(s) | |
Aim | This course aims to make students understand the change in molecular gastronomy from the beginning to the present day, to recognize the equipment and products used in the molecular kitchen and to use them in applications, and to understand the relationship between gastronomy and science. |
Course Content | This course contains; The Concept and History of Molecular Gastronomy,Equipment and Products Used in Molecular Kitchen,Food additives used in molecular gastronomy,Techniques used in molecular gastronomy, spherification,Techniques used in molecular gastronomy, reverse spherification,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, gelling, suspention,Techniques used in molecular gastronomy, emulsification ,Techniques used in molecular gastronomy, sous vide,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications,Creative molecular kitchen applications. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Evaluates cooking as a chemical process.
| 9 | A |
Uses food additives in accordance with legal limits to develop molecular plates | 9 | A |
Uses the basic techniques applied in molecular gastronomy in the kitchen.
| 16 | A |
Understand the changes of chemicals used in the kitchen in foods. | 16 | A |
Develops original dishes using molecular gastronomy techniques | 10, 5, 9 | |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | The Concept and History of Molecular Gastronomy | |
2 | Equipment and Products Used in Molecular Kitchen | |
3 | Food additives used in molecular gastronomy | |
4 | Techniques used in molecular gastronomy, spherification | |
5 | Techniques used in molecular gastronomy, reverse spherification | |
6 | Techniques used in molecular gastronomy, gelling, suspention | |
7 | Techniques used in molecular gastronomy, gelling, suspention | |
8 | Techniques used in molecular gastronomy, emulsification | |
9 | Techniques used in molecular gastronomy, sous vide | |
10 | Creative molecular kitchen applications | |
11 | Creative molecular kitchen applications | |
12 | Creative molecular kitchen applications | |
13 | Creative molecular kitchen applications | |
14 | Creative molecular kitchen applications | |
Resources |
Herve This Molecular Gastronomy: Exploring TheScience of Flavor. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | X | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | X |
4 | Develops creative menus using new technologies and production methods | | | | | X |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | X |
9 | | | | | X | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | X | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation