| Course Name | Cooking Chemistry: Applied Culinary Reactions |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 341 | Fall/Spring | 1 | 4 | 3 | 5 |
| Prerequisites |
| ||||||||
| Course Language | English | ||||||||
| Course Type | Elective | ||||||||
| Course Level | First Cycle | ||||||||
| Mode of Delivery | - | ||||||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | ||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | The aim of this course is to develop the student in the cooking chemistry by applying culinary reactions. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course aims to enable students to follow the applications in the field of cooking chemistry properly and aim at the concepts of application techniques in order to understand the culinary reactions. |
| Related Sustainable Development Goals |   |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Course Introduction applied gastronomy laboratory | Course syllabus CLM 341 Application Manual |
| 2 | The importance of Accuracy in the Kitchen Applications / Density and Thickness in Volumetric Measurements | Chapter 1 Measuring and Weighing pp 1-8 CLM 341 Application Manual |
| 3 | Bonding in cooking chemistry: Ionic and covalent bonds / Foams: Fat, Gluten, Sugar, and Vegan foams | Chapter 2 Foams pp 9 - 27 CLM 341 Application Manual |
| 4 | Bonding in cooking chemistry: Hydrogen bonds / Emulsions: Emulsifying agents | Chapter 3 Emulsions pp 37 - 46 CLM 341 Application Manual |
| 5 | Colloids, Gels and Suspensions / Application of cheery dream cheese | Chapter 4 Colloids, Gels and Suspensions pp 47 - 54 CLM 341 Application Manual |
| 6 | Solutions / Candy | Chapter 6 Solutions pp 95 - 104 CLM 341 Application Manual |
| 7 | Crystallization Sugar crystals | Chapter 7 Crystallization pp 105 - 110 CLM 341 Application Manual |
| 8 | Midterm | |
| 9 | Protein chemistry Enzymes, meat, milk applications | Chapter 8 Protein Chemistry pp 111 - 121 CLM 341 Application Manual |
| 10 | Microbiology and Chemistry Sourdough, yeast, sour cream applications | Chapter 9 Biology pp 133 - 152 CLM 341 Application Manual |
| 11 | Chemical reactions by heating Browning chemistry | Chapter 11 Heating pp 171 - 185 CLM 341 Application Manual |
| 12 | Acids and Bases Cooking with acid and bases | Chapter 12 Acids and Bases pp 187 - 196 CLM 341 Application Manual |
| 13 | Oxidation and Reduction Vinegar | Chapter 13 Oxidation and Reduction pp 205 - 213 CLM 341 Application Manual |
| 14 | Boiling, Freezing and Pressure Ice -cream | Chapter 14 Boiling, Freezing and Pressure pp 221 - 227 CLM 341 Application Manual |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
| |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 40 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 1 | 16 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
| Study Hours Out of Class | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 12 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 16 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
