Foods and Their Specifications

Course Code:

CULA 203

Course Period:

Autumn

Course Type:

Core

P:

3

Lab:

0

Credits:

3

ECTS:

7

Course Language:

İngilizce

Course Objectives:

To explain the basic properties of the food ingredients that are widely used in the food industry, and the effects of these properties on the sensory attributes of the food products To explain the importance of chemical and physical properties on buying, storing, preparation and culinary usage of food ingredients; to explain the differences between the varieties of the same food ingredients, and learn how to choose the proper variety in food production

Course Content:

Major food commodities that are produced and used in the food industries: types available, chemical composition and structure, geography, method of cultivation, production/manufacture, factors influencing the quality, and uses of ingredients by the caterer, consumer and the food industry

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work

Course Evaluation Methods:

A: Testing, B: Homework, C: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Able to understand the effects of geographical conditions on cultivars	1	1,2,3	A,C
Able to know the methods of cultivation and production,	5,6,15	1,2,3	A,B,C
Able to list the types and functional properties of the most common ingredients used in foods	4,9,10	1,2,3	A,B, C
explains the differences between the varieties of the same food ingredients (i.e. different types of wheat), and how to decide the proper variety during food production Able to choose product specific food ingredients	4,9,12	1,2,3	A,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction
2	Wheat and wheat products	Reading- related chapter
3	Semolina and pasta: Pasta production- factory-made and home-made Pasta in the kitchen- usage suggestions, types, shape specific Sauces	Reading- related chapter
4	Oats, Rye, and Rice Rice cultivation Cultivars- short, medium and long Starch content of different rice cultivars Cooking rice – determination of processing conditions for different rice cultivras Storage Maize: types and the uses in the food industry Storage of maize	Reading- related chapter
5	Beans- classification and properties	Reading- related chapter
6	Fruits and vegetables Common properties of fruits and vegetables Varieties and uses of the most common fruits and vegetables that are used in the food industry Storage of fruits and vegetables
7	Mid-term
8	Classification of herbs and spices, their uses in the food industry and their optimum storage conditions	Reading- related chapter
9	Milk and milk products Composition of different grade raw milks Classification of creams Yogurt and kefir	Reading- related chapter
10	Cheese around the world- production and uses	Reading- related chapter
11	Mid-term exam	Reading- related chapter
12	Meat and meat products Classification (white and red) Effect of geographical conditions, age and activity of animals on the properties of meat Meat cuts and the cooking techniques Marination Storage	Reading- related chapter
13	Sugar Sources- sugar cane and sugar beat Classification (brown sugar etc.) Production methods	Reading- related chapter
14	Chocolate effect of geographical conditions on cocoa production types of chocolate, production methods, their uses and stoge	Reading- related chapter

Recommended Sources

RECOMMENDED SOURCES
Documents	Text Book: Booker, M., 2005, The Cook’s Bible of Ingredients. New Holland Publ., 2005 Peter, KV, 2001, Handbook of herbs and spices. Woodhead Publishing in Food science and Tech.CRC Press Know your Ingredients. E-book. 2002, Culinary Education Center, VJJE Publishing Video: Wisconsin Cheesecyclopedia. Food Service Edition Peer reviewed articles
Assignments	Presentations in the semester
Exams

Material Sharing

MATERIAL SHARING
Lecture Notes	Powerpoint presentations of the course
Other Resources

Assessment

IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	1	80
Quizzes	To be decided	(up to 10% bonus to overall)
Assignment and class participation		20
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.				X
2	Students approache food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
3	Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct research and develop ideas on these issues.
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.					X
5	Students know and apply the international standards of food hygiene and safety.				X
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.				X
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.			X
10	Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.				X
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.				X
13	Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.			X
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	5	70
Mid-terms	2	3	6
Ödev	6	10	60
Final examination	1	3	3
Total Work Load			181
Total Work Load / 30 (hours)			6.03
ECTS Credit of the Course			6

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