| Course Objectives: |
In this lesson; The aim is to prepare foods and make them ready to be presented to groups or individually according to various serving styles. |
| Course Content: |
In this course, terms used in experimental food preparation along with scientific principles, sensory evaluation criteria of foods and colloid systems are discussed. This course covers scientific principles in experimental food preparation, colloid systems, colloid, sol, gel, syneresis, staling, retrogradation, adsorption, absorption, hydrophilic, hydrophobic, lyophilic, protective colloid, gelatinization, surface tension, interfacial tension, rheology, emulsion, form. , suspension, denatured, coagulated, lyophilic, sensory evaluation of foods, physical and chemical changes in foods, problems encountered in food preparation, structure and properties of eggs, nutritional value of eggs, cooking of eggs, use of eggs in the kitchen, milk and dairy products, properties of milk, yoghurt, kurut, cheese, butter, milk powder, dough preparation, raising agents, meats, nutritional value of meat, structure of meat, vegetables and fruits, classification of vegetables and fruits, composition of vegetables and fruits, legumes, legume products, grains, grain products, starch and flour. It includes topics such as cooking, oils, classification of oils, and sugars. |
| Week |
Subject |
Related Preparation |
| 1) |
Scientific Principles in Experimental Food Preparation; Colloid Systems; Colloid, Sol, Gel, Syneresis, Staling, Retrogradation, Adsorption, Absorption, Hydrophilic, Hydrophobic, Lyophilic, Protective Colloid. |
|
| 2) |
Scientific Principles in Experimental Food Preparation; Gelatinization, Surface Tension, Interfacial Tension, Rheology, Emulsion, Fom, Suspension, Denatured, Coagulated, Lyophilic |
|
| 3) |
Sensory Evaluation of Food |
|
| 4) |
Physical and Chemical Changes in Food |
|
| 5) |
Problems Encountered in Food Preparation |
|
| 6) |
Structure and Properties of Eggs; Nutritional Value of Eggs,
Cooking Eggs, Using Eggs in the Kitchen |
|
| 7) |
Milk and Dairy Products; Characteristics of Milk, Yoghurt, Dried, Cheese, Butter, Milk Powder |
|
| 8) |
Preparation of Dough; Raising agents |
|
| 9) |
Meats; Nutritional Value of Meat, Structure of Meat |
|
| 10) |
Vegetables and Fruits; Classification of Vegetables and Fruits,
Composition of Vegetables and Fruits |
|
| 11) |
Legumes; Legume Products |
|
| 12) |
Cereals; Grain products; Cooking Starch and Flour |
|
| 13) |
Oils; Classification of Fats |
|
| 14) |
Candies |
|
| |
Program Outcomes |
Level of Contribution |
| 1) |
Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically. |
3 |
| 2) |
Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics. |
3 |
| 3) |
Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.). |
3 |
| 4) |
Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices. |
3 |
| 5) |
Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics. |
3 |
| 6) |
Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics. |
3 |
| 7) |
Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills. |
3 |
| 8) |
It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle. |
3 |
| 9) |
Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices. |
3 |
| 10) |
Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods. |
3 |
| 11) |
Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices. |
3 |
| 12) |
Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies. |
3 |
| 13) |
Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team. |
3 |
| 14) |
Defines and applies professional ethical rules. |
3 |
| 15) |
It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process". |
3 |
| 16) |
Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability. |
3 |
| 17) |
It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability. |
3 |
| 18) |
They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models. |
3 |
| 19) |
Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes. |
3 |
| 20) |
Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities. |
3 |
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