TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0006 |
| Name | Seafood and Gastronomy |
| Term | 2017-2018 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SUAT DİKEL |
| Course Instructor |
Prof. Dr. SUAT DİKEL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To introduce the Saefood, to explain the nutritional importance, to teach the connection of gastronomy and seafood, to give information about water products and their presentation to the table
Course Content
Presentation of Seafood and Gastronomy
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Obtaining information about the nutritional importance of seafood |
| LO02 | An opportunity for students to present creative descriptions and presentations. |
| LO03 | Information on processing and cooking of seafood |
| LO04 | Development of hand skill with presentations |
| LO05 | Increasing knowledge |
| LO06 | Increasing professional experience |
| LO07 | Development of visual pleasure and culture |
| LO08 | Acquisition on Gastronomic qualification |
| LO09 | Personal development in terms of making difference in the culinary arts |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of Seafood and Gastronomy | Presentation | |
| 2 | Famous fish species with commercial presentation and locations in world cuisines | Presentation | |
| 3 | The history of gastronomy and its present importance, the tastes and presentation techniques based on aquaculture in world food culture. | Presentation | |
| 4 | Possible losses in methods of storage and cooking of nutrient content of seafood | Presentation | |
| 5 | Removing fillets from fish, Preparation of fish cleaning and cooking | Presentation | |
| 6 | Presentation, preparation and materials of Trout Recipe | Presentation | |
| 7 | Presentation, preparation and materials of Tilapia Recipe | Presentation | |
| 8 | Presentation, preparation and materials of Panga Recipe | Presentation | |
| 9 | Midterm | ||
| 10 | Presentation, preparation and materials of Seabream Recipe | Presentation | |
| 11 | Presentation, preparation and materials of Seabass Recipe | Presentation | |
| 12 | Presentation, preparation and materials of Crustaceans and shrimp Recipe | Presentation | |
| 13 | Explanation of presentations and works that students will prepare | Presentation | |
| 14 | Explanation of presentations and works that students will prepare | Presentation | |
| 15 | Explanation of presentations and works that students will prepare | Presentation |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 72 | ||
| Total Workload / 25 (h) | 2,88 | ||
| ECTS | 3 ECTS | ||