Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim of the course is to develop the skills of students of the Department of Gastronomy and Culinary Arts to develop new products by making use of the knowledge they have gained during their undergraduate education.
Course Content	Within the scope of the course, all the processes of product development are examined step by step, sensory evaluations, economic analyzes and patenting processes are included. At the same time, students are expected to develop products by applying theoretical knowledge and to apply patent for selected products.

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	Innovation and innovative approaches
2	Development of new product idea
3	New product idea design
4	New product idea processes
5	Principles and methods of sensory analysis
6	Sensory panel design and affecting factors
7	Colour, flavor and taste analysis in products
8	Texture (consistency, hardness, etc.) analysis of products
9	Midterm
10	Instrumental measurements
11	Evaluation of test results
12	Economic analysis
13	Patenting
14	Marketing

Resources

Tomris Altuğ ve Yeşim Elmacı. Gıdalarda Duyusal Değerlendime, SİDAS Yayınları

Melis İnan. İnovasyon. Optimist yayınevi

Serkan Kılıç. Yeni Ürün Geliştirmede İnovasyon. Seçkin Yayıncılık

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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