COURSE UNIT TITLE

: ZERO WASTE KITCHEN

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of this course is to enable students to develop zero waste recipes that can be used in the kitchen by gaining knowledge about the concept of food waste and applications for reducing food waste in kitchens.

Learning Outcomes of the Course Unit

1   To be able to recognize the concept of food waste
2   To be able to comprehend the practices for reducing food waste
3   To be able to evaluate applications for reducing food waste in kitchens
4   To be able to develop a zero waste recipe that can be used in the kitchen.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Basic concepts of food waste
2 Food loss and food waste concept
3 The Situation of Food Waste in the World and in Turkey
4 Food waste at retail food sales level
5 Household food waste
6 Food waste in food and beverage businesses
7 Midterm exam
8 Midterm exam
9 The effects of food loss and food waste
10 Food loss and food waste management
11 Reducing food waste in kitchens
12 Zero waste working principles of restaurant kitchens
13 Zero waste recipe development studies 1
14 Zero waste recipe development studies 2
15 Final exam
16 Final exam

Recomended or Required Reading

Demir, Y. (2022). Eğitim Mutfaklarında Gıda Israfını Belirlemeye Yönelik Bir Araştırma. Istanbul Üniversitesi Sosyal Bilimler Enstitüsü. Doktora Tezi.

Planned Learning Activities and Teaching Methods

lecture
case studies

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

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homework

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

yeliz.demir@deu.edu.tr

Office Hours

Tuesday 12:00-13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Case study 12 1 12
Preparations before/after weekly lectures 12 5 60
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 136

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.45

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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