Basic Information

Course Code:

ASC 108

Course Name:

Food and Their Specifications

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Pre Bachelor

ECTS:

3.00

Instructor:

Öğr. Gör. Merve SOLMAZ

Course Objectives

It is aimed to market the types of materials used in the preparation of food and beverages and to convey their physical and chemical properties.

Course Content

The content of this course is to explain the effects of chemical and physical properties of foods commonly used in the food and beverage sector on the sensory properties of the final product, to explain the importance of geographical conditions in determining the physical and chemical properties of foods, to understand the structural differences between different varieties of a food, such as wheat, and to understand how to choose which variety depending on the food to be produced.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

Doğan, M., (2022). Gıdalar, Özellikleri, Fonksiyonları ve Mutfak Uygulamaları, Nobel Akademik Yayınları, Ankara., Ed: Doğan M. ISBN: 978-625-427-785-6

Learning Outcomes

Code	Description
LO1	Explains the effect of geographical conditions on product diversity.
LO2	Classifies foods commonly used in the food industry
LO3	Explains how to choose the appropriate variety among different varieties of a product to be used in production based on its chemical and functional properties
LO4	Explains how the functional properties of foods change during production depending on their chemical structure
LO5	Explains the changes that may occur during the preparation and cooking stages of foods.

Weekly Course Content

Week	Content
1	Introduction and Orientation: Discussing the Curriculum Measurement and Weighing.
2	Classification of cereals, wheat and processed wheat products
3	Pasta and Rice
4	Pulses
5	Fruits and Vegetables
6	Milk and dairy products
7	MIDTERM
8	Local and imported cheeses
9	Red meat
10	Salami, Sausage, Sucuk, Pastrami
11	Poultry and game meat
12	Seafood
13	Spice
14	Cocoa, chocolate
15	Final Exam

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	15	3.00	45.00
Pre-Class Individual Study	14	1.00	14.00
Midterm Exam/Preparation	1	10.00	10.00
Final Exam/Preparation	1	15.00	15.00
Homework	2	5.00	10.00
Total Workload (Hours)			94
ECTS Credit (Workload / 25)			3

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%50
2	Final Exam	%50
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Technical Trip	They participate in a pre-planned technical field trip and report on what they learned during the trip.	Equipment located at the MGM station
4	Seminar	Research – lifelong learning, writing, reading, IT, listening and comprehension, managerial skills	Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
5	Homework	Solving and analyzing homework questions using a computer and Excel.	Computer

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