Information Package / Course Catalogue
| Course Code | : GAST503 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 5 |
| 1. | Knows the basic structures of foods. |
| 2. | Molecular kitchen product types can do. |
| 3. | Knows the chemistry of taste |
| 4. | Know and use the textures used in molecular gastronomy. |
| 5. | Know and use the textures used in molecular gastronomy. |
| 1. | This H. (2005) Molecular Gastronomy: Exploring the Science of Flover, Columbia University Press This H. Building A Meal: From Molecular Gastronomy to Culinary Constructivism Barham P. ve diğerleri (2010) Molecular Gastronomy: A New Emerging Scientific Discipline, Ders Notları |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 3 | 70 |
| Assignment | 14 | 1 | 1 | 28 |
| Studio Work | 3 | 2 | 5 | 21 |
| Midterm Examination | 1 | 2 | 1 | 3 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 126 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 5 | 4 | 4 | |
OÇ-2 | 4 | 5 | 5 | 5 | |
OÇ-3 | 5 | 4 | 5 | 5 | |
OÇ-4 | 5 | 5 | 5 | 4 | |
OÇ-5 | 4 | 4 | 5 | 5 | |