TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall/Spring
Prerequisites
None
Course Language
Course Type
Elective
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;
  • Actively engages in the processes of design and technology to develop as effective and independent learners
  • Makes decisions, consider sustainability and combine skills with knowledge and understanding in order to design and make quality products
  • Explores ways in which aesthetic, technical, economic, environmental, ethical and social dimensions interact to shape designing and making
  • Analyses existing products and produce practical solutions to needs, wants and opportunities, recognising their impact on quality of life
  • Develops decision-making skills through individual and collaborative working
  • Understands that designing and making reflect and influence cultures and societies, and that products have an impact on lifestyle
  • Develops skills of creativity and critical analysis through making links between the principles of good design, existing solutions and technological knowledge
Course Description

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Explanation of the design process. Identifying the different stages of design process. Why it is important for a food manufacturer to work through the design process when producing new food product.
2 Is a new product needed? Market research and why we need to identify the need and how.
3 What should the new product be like? Specification – first(initial) and last (final) specification.
4 Developing the new product; Sensory analysis
5 Food trends
6 Nutrition and special diets
7 Midterm
8 Food Chemistry what happens when it's cooked?; Storage and how to package it
9 Packaging issues – Green products; Using IT (CAD) for packaging
10 Making the product Prototype
11 Judging the product Evaluation
12 Transportation and distribution
13 Putting the product on sale product trial
14 Final product
15 Evaluation
16 Final Exam
Course Notes/Textbooks
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
3
10
Presentation / Jury
1
10
Project
1
50
Seminar / Workshop
Oral Exam
Midterm
1
20
Final Exam
Total

Weighting of Semester Activities on the Final Grade
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

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
2
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
3
2
Presentation / Jury
1
5
Project
1
7
Seminar / Workshop
Oral Exam
Midterms
1
10
Final Exams
20
    Total
108

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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 X
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

 

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