Information Package / Course Catalogue
| Course Code | : REM439 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 1 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to enable students to learn experimental culinary practices, modern cooking techniques, and gastronomic innovation approaches, while equipping them with the knowledge and skills necessary for new product development, recipe standardization, and creative culinary applications through the use of scientific methods.
Concept of experimental cuisine, scientific approaches in gastronomy, fundamental principles of molecular gastronomy, modern cooking techniques, vacuum cooking (sous-vide), foams, gels, emulsions, spherification applications, sensory analysis, recipe development, product innovation, sustainable gastronomy, and experimental product design.
| 1. | The student will be able to explain the fundamental concepts of experimental culinary practices and the importance of the scientific approach in gastronomy." |
| 2. | The student will be able to explain the formation mechanisms of food systems such as colloidal systems, emulsions, foams, and gels |
| 3. | The student will be able to evaluate the functional properties of proteins, carbohydrates, and hydrocolloids and apply them in food production processes |
| 4. | The student will be able to analyze the effects of different cooking methods and modern culinary techniques on the physical and sensory properties of foods |
| 5. | The student will be able to develop experimental products by using innovative techniques such as dehydration, sous-vide, and molecular gastronomy. |
| 6. | The student will be able to evaluate the quality characteristics of products using sensory analysis methods |
| 7. | The student will be able to plan and implement new product development processes by using creative thinking and problem-solving skills. |
| 8. | The student will be able to apply hygiene, food safety, and quality control principles in experimental culinary practices. |
| 9. | The student will be able to design innovative products and presentations using experimental culinary techniques |
| 10. | The student will be able to develop projects within a team and present the results from scientific and professional perspectives. |
| 1. | This, H. (2006). Molecular Gastronomy. |
| 2. | Vega, C., Ubbink, J. & van der Linden, E. (2012). The Kitchen as Laboratory. |
| 3. | Myhrvold, N. (2011). Modernist Cuisine. |
| 4. | McGee, H. (2004). On Food and Cooking |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 1 | 28 |
| Lecture - Practice | 14 | 1 | 1 | 28 |
| Assignment | 14 | 1 | 1 | 28 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 7 | 1 | 8 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 2 | 4 | 1 | 5 | 4 | 1 | 1 |
OÇ-2 | 1 | 2 | 1 | 4 | 2 | 1 | 1 |
OÇ-3 | 1 | 2 | 1 | 3 | 2 | 1 | 1 |
OÇ-4 | 2 | 2 | 1 | 3 | 2 | 1 | 1 |
OÇ-5 | 2 | 4 | 1 | 4 | 4 | 1 | 1 |
OÇ-6 | 2 | 3 | 2 | 5 | 3 | 1 | 1 |
OÇ-7 | 2 | 3 | 2 | 4 | 3 | 1 | 1 |
OÇ-8 | 4 | 3 | 3 | 3 | 5 | 1 | 1 |
OÇ-9 | 1 | 3 | 2 | 5 | 4 | 1 | 1 |
OÇ-10 | 2 | 4 | 5 | 3 | 3 | 1 | 1 |