GASTRONOMY AND CULINARY ARTS (ENGLISH) | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GCA109 | ||||||||
Course Title: | Nutrition Principles | ||||||||
Course Semester: | 1. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Necessary | ||||||||
Level of course: |
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Course Lecturer(s): | Lecturer. Büşra Umut Oyman |
Course Objectives: | To know the relationship between food groups and nutrients, which are the basic principles of nutrition, with health. |
Course Objective: | To comprehend the theoretical knowledge of the cooking and preparation stages of food groups. To learn the concept of nutrition and the concepts of health and nutrition. |
Mode of Delivery: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) 1. Knows the basic principles of nutrition, nutrients and their effects on health.
2. Knows the steps in minimizing vitamin losses in cooking and preservation stages of food groups.
3. Knows nutritional enrichment in the food industry.
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Skills (Describe as Cognitive and/or Practical Skills.) | ||
1) 1. List the principles of preserving the vitamin and mineral richness of the menus applied in restaurants.
2. Lists the issues to be followed in the menus within the scope of nutrition principles. |
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Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) | ||
1) 1. Gains the authority to use the theoretical knowledge gained in the field of nutrition in the practical field. |
Week | Subject | ||
1) | Health and Nutrition | ||
2) | Nutritional Problems in Society | ||
3) | Nutritional Elements | ||
4) | Carbohydrates | ||
5) | Proteins | ||
6) | Fats | ||
7) | Vitamins | ||
8) | Minerals | ||
9) | The effect of water in nutrition | ||
10) | Food Groups | ||
11) | Additives and Functional Nutrients | ||
12) | Student presentations | ||
13) | Student presentations | ||
14) | Student presentations | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | ||||||||||||||
1) Recognizes educational resources and culinary tools in the field of gastronomy. | ||||||||||||||
2) Defines the working areas and responsibilities of the personnel in a food and beverage business. | ||||||||||||||
3) Defines the occupational safety rules in the working environment. | ||||||||||||||
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food. | ||||||||||||||
5) Develops creative menus | ||||||||||||||
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||||||||||
7) Recognizes and promotes national cuisine culture. | ||||||||||||||
8) Designs menus within the framework of professional ethics and health rules. | ||||||||||||||
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen. | ||||||||||||||
10) Develop a positive attitude towards lifelong learning, use knowledge effectively. | ||||||||||||||
11) By using Turkish correctly, he/she has a command of his/her mother tongue. | ||||||||||||||
12) Recognizes the concepts of teamwork and time management. | ||||||||||||||
13) Develops cooking techniques. | ||||||||||||||
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy. |
Q & A | |
Case Problem Solving/ Drama- Role/ Case Management | |
Laboratory | |
Quantitative Problem Solving | |
Fieldwork | |
Group Study / Assignment | |
Individual Assignment | |
WEB-based Learning | |
Internship | |
Practice in Field | |
Project Preparation | |
Report Writing | |
Seminar | |
Supervision | |
Social Activity | |
Occupational Activity | |
Occupational Trip | |
Application (Modelling, Design, Model, Simulation, Experiment et.) | |
Reading | |
Thesis Preparation | |
Field Study | |
Student Club and Council Activities | |
Other | |
Logbook | |
Interview and Oral Conversation | |
Research | |
Watching a movie | |
Bibliography preparation | |
Oral, inscribed and visual knowledge production | |
Taking photographs | |
Sketching | |
Mapping and marking | |
Reading maps | |
Copying textures | |
Creating a library of materials | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Practice Exam | % 0 | |
Quizzes | % 0 | |
Homework Assignments | % 0 | |
Presentation | % 0 | |
Project | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Field Study | % 0 | |
Article Critical | % 0 | |
Article Writing | % 0 | |
Module Group Study | % 0 | |
Brainstorming | % 0 | |
Role Playing + Dramatizing | % 0 | |
Out of Class Study | % 0 | |
Preliminary Work, Reinforcement | % 0 | |
Application Repetition etc. | % 0 | |
Homework (reading, writing, watching movies, etc.) | % 0 | |
Project Preparation + Presentation | % 0 | |
Report Preparation + Presentation | % 0 | |
Presentation / Seminar Preparation + Presenting | % 0 | |
Oral examination | % 0 | |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | % 0 | |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Laboratory | ||
Application | ||
Practice Exam | ||
Special Course Internship (Work Placement) | ||
Field Work | ||
Study Hours Out of Class | ||
Article Critical | ||
Article Writing | ||
Module Group Study | ||
Brainstorming | ||
Role Playing + Dramatizing | ||
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | 14 | 28 |
Homework (reading, writing, watching movies, etc.) | 9 | 18 |
Project Preparation + Presentation | ||
Report Preparation + Presentation | ||
Presentation / Seminar Preparation + Presenting | ||
Oral examination | ||
Preparing for Midterm Exams | ||
MIDTERM EXAM (Visa) | 7 | 14 |
Preparing for the General Exam | ||
GENERAL EXAM (Final) | 10 | 20 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 122 | |
ECTS (30 saat = 1 AKTS ) | 4 |