Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
Second Cycle Programmes (Master's Degree) |
Course Coordinator |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
To evaluation of food by senses. To enable to students, apply sensory tests to foods |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Tomris ALTUĞ ONOĞUR ve Yeşim ELMACI (2015) Gıdalarda Duyusal Değerlendirme, ISBN: 978-9944-5660-8-7, SIDAS MEDYA |
Planned Learning Activities and Teaching Methods |
Assessment Methods |
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Further Notes About Assessment Methods |
None |
Assessment Criteria |
Skill in analysis, synthesis and critical thinking; skill in application via midterm and final exams |
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 |
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Contribution of Learning Outcomes to Programme Outcomes |
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