Information Package / Course Catalogue
Experimental Food and Beverage
Course Code: REM330
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of this course is to prepare the foods made in the experimental kitchens of the world and to manage the related units.

Course Content

Recognize experimental kitchen trends and produce new recipes

Name of Lecturer(s)
Learning Outcomes
1.
2.
3.
4.
5.
Recommended or Required Reading
1.Fusion kitchen applications
Weekly Detailed Course Contents
Week 1 - Theoretical
Identification of Innovative Kitchen Flows
Week 2 - Theoretical
Culinary Science and History
Week 3 - Practice
Molecular Gastronomy
Week 4 - Practice
Fusion Kitchen
Week 5 - Practice
Experimental Prescription Applications
Week 6 - Practice
Slow Food Flow
Week 7 - Practice
Chocolate Making and Techniques
Week 8 - Intermediate Exam
midterm
Week 9 - Practice
Boutique Pastry and Decoration
Week 10 - Practice
Boutique Pastry and Decoration
Week 11 - Practice
Sugar Dough Modeling
Week 12 - Practice
Izomalt Sugar Production and Techniques
Week 13 - Practice
Innovative Recipe Applications
Week 14 - Practice
Experimental Prescription Applications
Week 15 - Final Exam
final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142484
Lecture - Practice142484
Assignment24416
Midterm Examination1448
Final Examination1448
TOTAL WORKLOAD (hours)200
Contribution of Learning Outcomes to Programme Outcomes