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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SEC 4063 R&D KITCHEN APPLICATIONS ELECTIVE 2 1 0 6

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

EKIN AKBULUT

Offered to

Gastronomy and Culinary Arts

Course Objective

To enable students to plan and implement new food recipes and food presentations.

Learning Outcomes of the Course Unit

1   To able to recognize to concept of standard food recipe 2   To be able to plan a new standard food recipe 3   To be able to apply a new standard food recipe 4   To be able to present the designed new standard food recipe

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Making the management chart of the kitchen according to the hierarchical structure and job and job descriptions in the kitchen departments Making students' work plans in the kitchen and cleaning the kitchen 2 Introduction to the Concept of Food Prescription Explaining what a recipe is, how to create it and what should be in a food recipe 3 New Prescription Development Practice Recipe and product development in a concept specified within the scope of R&D studies 4 Food Prescription and Standard Prescription Concept Explaining the stages of creating a standard recipe for a dish 5 New Prescription Development Practice Recipe and product development in a concept specified within the scope of R&D studies 6 The Place and Importance of Standardized Food Recipe in Professional Kitchens Explaining the importance of having a standard recipe for a dish in professional kitchens 7 New Prescription Development Practice Recipe and product development in a concept specified within the scope of R&D studies 8 The Importance of R&D and Innovation in Kitchens Explaining the importance of R&D and innovative applications in professional kitchens 9 New Prescription Development Practice Recipe and product development in a concept specified within the scope of R&D studies 10 Standard Food Prescription Writing Rules Explaining the points to be considered when writing a standard food recipe 11 New Prescription Development Practice Recipe and product development in a concept specified within the scope of R&D studies 12 Stages of Developing a New Standardized Food Recipe Explaining the considerations in the development of a standardized food recipe 13 New Prescription Development Practice Recipe and product development in a concept specified within the scope of R&D studies 14 Stages of Trying New Prescriptions Explaining the issues to be considered in the demo studies of the created food recipes

Recomended or Required Reading

Kutluay-Merdol, T.(2019). Toplu Beslenme Servisi Yapılan Kurumlar Için Standart Yemek Tarifleri. Hatiboğlu Yayınları. Ankara. Field, S.Q. (2011). Culinary Reactions: The Everyday Chemistry of Cooking, Chicago Review Press. Gibson, M. (2018). Food Science and the Culinary Arts. Academic Press. 528 pp

Planned Learning Activities and Teaching Methods

Lecture, Application presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 DNC Dönemiçi Çalışma 2 VZ Arasınav 3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80 4 FN Yarıyılsonu Notu 5 BNS BNS YVN * 0.40 + FN * 0.60 6 BUT Bütünleme Notu 7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm exam Final exam Homeworks

Language of Instruction

Turkish

Course Policies and Rules

Attending at least %70 of lectures is mandatory. The instructor have to right to make pratical examinations. Lecturer have to right to give homework. The students are subject to the principles of faculty teaching and examinations principles

Contact Details for the Lecturer(s)

ekin.akbulut@deu.edu.tr

Office Hours

Tuesday: 10:00-11:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Tutorials 14 1 14 Preparations before/after weekly lectures 14 5 70 Preparation for midterm exam 1 20 20 Preparation for final exam 1 20 20 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 156

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 LO.2 5 5 5 LO.3 5 LO.4 5