Graduate Education Institute · Food Nutrition · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi İsmail Hakkı TEKİNER
Course Objective
The aim of this course is to provide students with the infrastructure to produce handmade culinary products and to show their positive aspects.
Course Content
The content of this course is food beliefs, traditions, production and processing of artisanal products.
Required Resources
Brennan, T. (2005). Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home.
Recommended Resources
Brennan, T. (2005). Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home.
Course Learning Outcomes
- Know the basics of handmade production.
- Observe the value of artizanal products in the industry.
- Produce original ideas for artisanal products.
- Discuss trends in artisanal products.
Core Area Distribution
(21) Arts%35 (44) Physical Sciences%30 (72) Health%35
Teaching Methods
ExpressionQuestion-AnswerDiscussionGroup StudySelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food Trends And Global Flavors | Literature research |
| 2 | Food Beliefs And Rituals | Reading |
| 3 | Factors Affecting Regional Flavor Perceptions | Reading |
| 4 | Anatolian Food History 1 | Reading |
| 5 | Anatolian Food History 2 | Reading |
| 6 | Food Design And Color Science | Reading |
| 7 | Presentation techniques | Reading |
| 8 | Mid-term exam | - |
| 9 | Food Supply And Management | Reading |
| 10 | Artizanal Bread Processing | Reading |
| 11 | Botany and Elder Seed Processing | Reading |
| 12 | Fermented Product Productions | Reading |
| 13 | Processed Meat Products | Reading |
| 14 | Project Delivery and Presentation | Presentation |
| 15 | Project Delivery and Presentation | Presentation |
| 16 | Final exam | - |