Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GMS214

Ders İsmi:

Food Technology

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi ALEV YÜKSEL BİLSEL

Course Lecturer(s):

Dr.Öğr.Üyesi ALEV YÜKSEL BİLSEL

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The aim of this course is to teach the technologies applied to different food products such as meat, milk, oil, fresh vegetables and fruits, and grains; to understand the spoilage factors of food and food preservation; and to use this knowledge in professional practices.
Course Content:	The food technology course includes processing technologies for different food products such as meat, milk, and grains, as well as the spoilage factors of food and the techniques necessary for preserving food in accordance with both quality and food safety criteria.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explains the composition and technological properties of different food groups such as milk, meat, fat, grains, legumes, cocoa-coffee-tea, and fruits and vegetables.
2 - Skills
Cognitive - Practical
1) Compares the basic production and processing technologies (heat treatment, fermentation, refining, drying, etc.) applied to these food groups
2) Analyzes the physical, chemical, and microbiological factors affecting quality in different food products.
3) Schematically plans the production steps by establishing the raw material-process-product relationship.
3 - Competences
Communication and Social Competence
Learning Competence
1) Uses the technological knowledge acquired in professional applications (product development, quality control, kitchen applications).
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Dairy and Dairy Products Technology I	No prior preparation required.
2)	Dairy and Dairy Products Technology II	Students will research technologies related to the production of dairy products.
3)	Meat and Meat Products Technology	Students will research technologies related to the production of meat products.
4)	Oil Technology-I	No prior preparation required.
5)	Yağ Teknolojisi-II	Students will research the difference between refined oil and extra virgin oil.
6)	Grain Technology I	Students will gather information about the types of grains produced worldwide and their uses.
7)	Grain Technology II	Students will gather information about the production of various grain products such as bread, biscuits, and pasta.
8)	Midterm Exam	No class will be held.
9)	Legumes	No prior preparation is required.
10)	Cocoa-Coffee-Tea Technologies	Students will gather information about coffee, cocoa, and tea plants.
11)	Fruit and Vegetable Technology-I	Students will conduct research on climacteric and non-climacteric plants.
12)	Fruit and Vegetable Technology-II	No prior preparation is required.
13)	Student Homework Presentations	No prior preparation is required.
14)	In-class work - General Review	No prior preparation is required.
15)	Final Exam	No class will be held.

Sources

Course Notes / Textbooks:	Ders notları, bilimsel makaleler (MS TEAMS üzerinden paylaşılır). Lecture notes, scientific articles (shared via MS TEAMS).
References:	Artık, N., Şanlıer, N., & Sezgin, A. C. (2024). Gıda güvenliği ve gıda mevzuatı (5. baskı). Detay Yayıncılık.; Akbulut, N., & Karagözlü, C. (2019). Gıda bilimi ve teknolojisi. Sidas Yayınları; Bilişli, A. (2015). Gıda teknolojisi. Sidas Yayınları.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Communicates effectively in at least one foreign language.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Defines the concepts, trends and information in the science of gastronomy.	4
2)	Communicates effectively in at least one foreign language.
3)	Examines the social, economic and cultural dimensions and development of food and beverage culture.
4)	Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles	1
5)	Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.	5
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.	2
7)	Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8)	Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9)	Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.	1
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.	2
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.	5
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.	4
15)	Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.	3
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18)	Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19)	Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.	3
20)	Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.	2
21)	Carries out scientific studies for the sustainability of gastronomy.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Grup çalışması ve ödevi
Homework
Problem Çözme
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Gözlem
Bireysel Proje
Sunum
Örnek olay sunma

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	4	56
Homework Assignments	1	10	10
Midterms	1	1	1
Final	1	1	1
Total Workload			96