Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan / SEAFOODS

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. CANDAN VARLIK
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To inform students about the characteristics of fish and sea food and other related products. To enable them to evaluate and use these products healthfully in the field of gastronomy and culinary arts.
Course Content	Description, types, specifications, production, and quality criteria of sea products, information on buying, storing, presentation and usage.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	General Characteristics of Sea Food
2	Functions and areas of usage of sea food.
3	Fresh water and salt water fish
4	Fish processing
5	Lobster
6	Shrimp
7	Mussel, Calamari
8	Other sea products
9	Mid-term exam
10	Salted, kippered, and smoked sea products
11	Salted tunny (Lakerda)
12	Marinade
13	Local Seafood
14	European Seafood

Resources

Su Ürünlerinde Temel Kalite Kontrol. Candan Varlık - Özkan Özden - Nuray Erkan
SU ÜRÜNLERİ İŞLEME TEKNOLOJİSİ. Candan Varlık
Balık Yemekleri. Kate Whiteman. İş Bankası Kültür Yayınları

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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