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
SEC 2056 ZERO WASTE KITCHEN ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR PINAR IŞILDAR

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 Waste and Zero Waste Concepts What is waste and explaining the concepts related to zero waste
2 Waste Management What is waste management, what are its principles
3 Food Waste, food loss and waste Areas where food waste is generated and their classifications
4 Food Waste, food loss and waste Areas where food waste is generated and their classifications
5 The Situation of Food Waste in the World and Turkey Dimensions of food waste in the world and Turkey, statistical evaluations
6 Food systems and food waste Explanation of food systems and activities that generate waste
7 Areas where food loss and food waste occur Areas where food waste is generated
8 Food and beverage businesses, household food waste Recognizing food waste generated in businesses and households
9 Effects of food loss and food waste Discussion of the effects of food loss and food waste
10 Food loss and food waste management Methods to prevent food loss and food waste
11 Reducing food waste in kitchens Methods to reduce food waste in kitchens
12 Zero waste working principles in kitchens Examination of zero waste working principles in kitchens
13 Zero waste recipe development studies 1 In-class applications, studies 1
14 Zero waste recipe development studies 2 In-class applications, studies 2
15 Final exam Final exam
16 Final exam Final exam

Recomended or Required Reading

Evans, D. (2020). Sıfır Atık, Tüketim Kültürü ve Gıda Israfı, Burcu Yeşil Çevirmen, Tohum yayınclık, Istanbul
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, presentation, question and answer, discussion, video presentation, practice.

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

Exams will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology. Skill in analysis, synthesis and critical thinking; skill in application via midterm and final exams

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.

1. Any attempt at plagiarism will result in disciplinary action.
2. Students must give due consideration to the reading list.
3. Students are expected to participate in class discussions.

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr

Office Hours

Tuesday 13:00-14:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
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) 130

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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