Ders Planı

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. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	This module aims to equip the learner with a knowledge of the principles and practices of molecular gastronomy
Course Content	The basic principle is the molecular gastronomy; tools and techniques; food applications; beverage applications

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	Introduction to Molecular gastronomy: History & development
2	Chemical structures and properties of food; Carbohydrates in Molecular Gastronomy
3	Colloids, Emulsions
4	Culinary/Cooking processes: Freezing, Heating (Conduction, convection, radiation); applications; measurements and calculations
5	Flavors, colors, emulsifiers stabilizers, additives
6	Novel ingredients and delivery mechanisms
7	Principles of sensory analysis: taste, texture, aroma, flavor and sound
8	Recipe Analysis and formulation: Myths, mathematical formulas and applications.
9	Midterm
10	Laboratory based technologies (including water baths, freeze drying).
11	Developing desserts and sweet dishes: Practical kitchen applications utilizing tools and techniques of molecular gastronomy
12	Developing hot dishes: Practical kitchen applications utilizing tools and techniques of molecular gastronomy
13	Development of a range of beverages (hot and cold): Practical applications utilizing tools and techniques of molecular gastronomy
14	Future developments and trends

Resources

Açıklamalı Yemek Kitabı Cilt 4 (Hamur İşleri, Börekler, Pastalar, Kekler, Tart ve Tartalötler). Cemaliye Tüter. İnkılap Kitabevi

Altın Kitap Kurabiyeler. Rana Gürtuna. Alfa Yayıncılık

Pratik Mutfak Rehberi - Lezzet Saati. Bülent Özükan. Boyut Yayın Grubu

Tatlılar,Pasta ve Kurabiyeler. Nil Peri Gökçe. Sis Yayınları

Tatlılar. Ceren Büke. Boyut Yayın Grubu

Tart ve Turta. Carla Bardi. Çekmece Yayınları

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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