cam.sams.ieu.edu.tr
Course Name | |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
Fall |
Prerequisites | None | |||||
Course Language | ||||||
Course Type | Required | |||||
Course Level | - | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | - | |||||
Course Lecturer(s) | - | |||||
Assistant(s) | - |
Course Objectives | |
Learning Outcomes | The students who succeeded in this course;
|
Course Description |
| Core Courses | X |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Properties of raw materials, food deficiency factors and quality characteristics of foods | Prereading |
2 | Storage and transportation of raw materials | Prereading |
3 | Cleaning of raw materials | Prereading |
4 | The sorting and grading of foods | Prereading |
5 | Food preservation techniques Thermal processing of foods (sterilisation, pasteurisation) | Prereading |
6 | Evaporation and dehydration | Prereading |
7 | Refrigeration and freezing | Prereading |
8 | Mid-Term Exam | |
9 | Irradiation | Prereading |
10 | Food preservation by salt, acid, sugar and chemical preservation, fermentation | Prereading |
11 | Baking and Frying | Prereading |
12 | Packaging -- Aseptic and modified atmosphere packaging (MAP), vacuum packaging | Prereading |
13 | Safety in Food Processing | Prereading |
14 | Process control and processed food quality control | Prereading |
15 | Final Exam | |
16 | Review of the Semester |
Course Notes/Textbooks | James G.Brennan,Food Processing Handbook, 2006 WILEYVCH Verlag GmbH & Co. KGaA,Weinheim, Germany,ISBN13: 9783527307197P.Fellows, Food Processing Technology,Ellis Horwood Series in Food Science and Technology, ISBN:3527266267Kumar, Vikas(2007), Food Production Management, Aman Publications, ISBN 8182040221,New Delhi/269 pages. |
Suggested Readings/Materials | www.foodprocessing.com |
Semester Activities | Number | Weigthing |
Participation | 15 | 15 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 8 | 30 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 65 | |
Weighting of End-of-Semester Activities on the Final Grade | 35 | |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 16 | 1 | |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 8 | 1 | |
Presentation / Jury | |||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 14 | |
Final Exams | 1 | 22 | |
Total | 108 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | X | ||||
2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | |||||
3 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
5 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
6 | Possesses visual thinking skils and effectively conveys visual concepts | X | ||||
7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | X | ||||
8 | Initiates culinary projects and can assume leadership for success | X | ||||
9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | X | ||||
10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | X | ||||
11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | X | ||||
12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | X | ||||
14 | Speaks a second foreign language in intermediate level | |||||
15 | Effectively uses technological equipment related to the field | X | ||||
16 | Possesses ethical values in the field of Culinary Arts and Management | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest