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 basic information about cooking techniques, nutrition and nutrients and their effects on health in the field of gastronomy (production site / study visit).
Course Content
Cooking techniques include basic theories, heat transfer, nutrition, nutrients, health and work safety in the kitchen.
Required Resources
Alsaffar, A.A., Kalyouncu, B. (2015). Pişirme Yöntemleri. Tramep, Ankara.
Recommended Resources
Alsaffar, A.A., Kalyouncu, B. (2015). Pişirme Yöntemleri. Tramep, Ankara.
Course Learning Outcomes
- Define the effects of cooking techniques on nutrition, nutrients and health.
- Explain the basic principles and theories of cooking techniques.
- Explain the relationship between cooking techniques and occupational safety principles in the kitchen.
- Regulate the appropriate cooking technique according to health, physiological requirements and nutritional habits.
Core Area Distribution
(44) Physical Sciences%30 (52) Engineering and Engineering Trades%35 (72) Health%35
Teaching Methods
ExpressionQuestion-AnswerDiscussionSelf 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 | Course plan, explanation of the purpose and contents, cooking techniques, basic principles, nutrition, nutrients and interaction with health, job security principles in the kitchen | Course notes |
| 2 | Main purposes of cooking | Article reading |
| 3 | Heat transfer and types | Article reading |
| 4 | Classification of cooking techniques | Article reading |
| 5 | Water, its properties and general behavior from cooking techniques | Literature research |
| 6 | Dry cooking techniques | Literature research |
| 7 | Mid-term exam preparation | Reading course notes |
| 8 | Mid-term exam | - |
| 9 | Explaining and solving mid-term exam questions, the effects of different cooking techniques on health | Literature research |
| 10 | Other cooking techniques | Literature research |
| 11 | Unwanted harmful compounds caused by cooking techniques | Literature research |
| 12 | Cooking techniques used in different food groups | Literature research |
| 13 | New cooking techniques and future predictions | Literature research |
| 14 | Cooking techniques and principles to be considered in occupational health and safety | Homework presentation |
| 15 | Homework presentations, Final exam preparation | Literature research, Homework presentation |
| 16 | Final exam | - |