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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2028 ORGANIZATIONAL BEHAVIOR COMPULSORY 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Course Objective

This course design and creation plan will provide new knowledge and research techniques to plan their development of a new food product. This course will be able to determine their decisions according to the specifications by using the appropriate materials to apply to the design of educational products.

Learning Outcomes of the Course Unit

1   Actively participates in the design and technology processes to be an effective and independent student. 2   Makes decisions, maintains continuity and integrates skills with knowledge and acquisitions in order to design and produce quality products 3   Investigates how aesthetic, technical, economic, environmental, ethical and social dimensions interact in the shaping and production of design. 4   Analyzes existing products and generates practical solutions for needs, wants and opportunities, taking into account their impact on quality of life. 5   Develops decision-making skills through individual and team work 6   Understands that design and production reflect and influence cultures and societies and that products have an impact on lifestyle 7   Develops creativity and critical analysis skills by linking good design principles, existing solutions and technological knowledge

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 What is the design process What are the different steps of the design process Why do food manufacturers need the design process when launching a new product 2 Is a new product required Introduction to market research for food products 3 How should the new product be Introduction to specification difference between first and last. Production specifications 4 New product development; sensory analysis 5 Fashion products/trends in the food industry 6 Nutritional values and special diets 7 Midterm exam 8 Midterm exam 9 What happens when food chemistry is cooked storage and packaging in the food industry 10 How green are the environmental issues in packaging packaging program on computer 11 Product development and creation, trial and error 12 Product rating 13 Transportation and distribution of the product 14 Launching and finalizing the product 15 Final exam 16 Final exam

Recomended or Required Reading

Food Product Development, M Earle R Earle A Anderson, 2001

Planned Learning Activities and Teaching Methods

Lecture, case study, and discussion

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Preparing assignments 1 10 10 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 LO.2 5 LO.3 5 LO.4 5 LO.5 5 LO.6 5 LO.7 5