SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

CLM 206 | Course Introduction and Application Information

Course Name
Food Science
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 206
Spring
2
2
3
6

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery Blended
Teaching Methods and Techniques of the Course Group Work
Case Study
Q&A
Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s)
Course Objectives The aim of this course is to discuss and to analyze the food and cooking science based on the food molecules.
Learning Outcomes The students who succeeded in this course;
  • define the food and cooking
  • differentiate food molecules,
  • evaluate the water food relation,
  • evaluate the enzyme and food relation,
  • describe the food additives,
  • discuss and analyze the fundamental chemical reactions in cooking science,
  • discuss heat and temperature relation,
  • define food and gastronomy sustainability
Course Description This course includes the food and the cooking science based on the basic and the organic chemistry. The relationship between the heat, temperature major and minor food molecules is analyzed and then the applications of cooking chemistry is evaluated.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Food Science, Basic Chemistry Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 2 Basic Chemistry, 2nd edn., (Pergoman Press, 1996) , 8-25
2 Basic Chemistry, Organic Chemistry - Solutions and Colloids Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 2 Basic Chemistry, Chapter 3 Organic Chemistry, 2nd edn., (Pergoman Press, 1996) , 8-40 Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 4 Sollutions, Colloids, 2nd edn., (Pergoman Press, 1996) , 41-47
3 Major Food Molecules Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 5 Carbohydrates, Chapter 6 Fats, 2nd edn., (Pergoman Press, 1996) , 48-60
4 Major Food Molecules Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 7 Proteins, Chapter 8 Vitamins, 2nd edn., (Pergoman Press, 1996) , 71-105
5 Minor food Molecules Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 9 Minerals and Water, 2nd edn., (Pergoman Press, 1996) , 105-117
6 Enzymes and Digestion Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 11 Enzymes, 2nd edn., (Pergoman Press, 1996) , 131-138
7 Flavour Systems Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, Chapter 11 Flavors 4th edition, (CRC Press, 2008) 753 - 802
8 Food Additives Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, Chapter 12 Food Addtivies 4th edition, (CRC Press, 2008) 803-865
9 Milk-Egg McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 1 Milk and Dairy Products Chapter 2 Egg, (Scribner, NY, 2004), 7-117
10 Baking and Oats Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, 4th edition, CRC PRess,2008
11 Meat McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 3 Meat, (Scribner, NY, 2004), 118-178
12 Fish and Seafood McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 4 Fish and Shellfish, (Scribner, NY, 2004), 179-242
13 Vegetables and Fruits McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 5,6,7, Edible Plants, Vegetables and Fruits (Scribner, NY, 2004), 243-384
14 Project Presentations
15 Review of the semester
16 Final Exam

 

Course Notes/Textbooks
  • Gaman P.M. and Sherrington K.B., “The Science of Food”, 2nd edn., Pergoman Press, 1996, ISBN-13: 978-0080258959
  • Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, 4th edition, CRC PRess,2008, ISBN 9781482208122
  • McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, 2004, ISBN 978-0684800011
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
4
10
Portfolio
Homework / Assignments
Presentation / Jury
1
10
Project
1
15
Seminar / Workshop
Oral Exams
Midterm
2
30
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
8
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
2
32
Study Hours Out of Class
14
1
14
Field Work
0
Quizzes / Studio Critiques
4
3
12
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
15
15
Project
1
33
33
Seminar / Workshop
0
Oral Exam
0
Midterms
2
10
20
Final Exam
1
22
22
    Total
180

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

X
2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

X
4

Recognizes and evaluates the impact of gastronomy on culture and society

5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member

X
6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.

X
7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach

10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)

11

Speaks a second foreign at a medium level of fluency efficiently

12

Relates the knowledge gained through the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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