• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SEC 4058 MOLECULAR GASTRONOMY ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

Acquiring knowledge about molecular gastronomy and the applications provide.

Learning Outcomes of the Course Unit

1   Learning the basic knowledge of molecular gastronomy 2   Identification and application of chemicals used in molecular gastronomy 3   To be able to learn and apply the technologies used 4   To be able to make molokeri kitchen products 5   Preparing recipes

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Understanding the molecular gastronomy 2 Understanding the molecular gastronomy 3 Chemical and properties used in molecular gastronomy 4 Chemical and properties used in molecular gastronomy 5 Chemical and properties used in molecular gastronomy 6 Liquid Nitrogen features and applications 7 Liquid Nitrogen features and applications 8 Liquid Nitrogen features and applications 9 Liquid Nitrogen features and applications 10 Liquid Nitrogen features and applications 11 Foam and caviar applications 12 Foam and caviar applications 13 Learning and application of molecular bonding 14 Learning and application of molecular bonding

Recomended or Required Reading

Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History); Hervé This (Author), Malcolm DeBevoise (Translator).

Planned Learning Activities and Teaching Methods

Lectures

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 VZ Vize 2 FN Final 3 BNS BNS VZ*0.40+FN * 0.60 4 BUT Bütünleme Notu 5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm (40%) + Final (60%)

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time. The student is expected to obey the rules of the classroom and the school. The student is expected to attend the course regularly. The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Monday 10:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 4 56 Preparation for midterm exam 1 15 15 Preparation for final exam 1 20 20 Final 1 2 2 Midterm 1 2 2 TOTAL WORKLOAD (hours) 137

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 5 LO.2 5 5 LO.3 5 LO.4 5 5 LO.5 5