TÜRKÇE
ENGLISH
Information
| Code | SD0006 |
| Name | Seafood and Gastronomy |
| Term | 2024-2025 Academic Year |
| Term | Fall and Spring |
| 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
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It aims to introduce students to seafood used as food and to teach them all the details from purchasing to storing, from preparing food to serving.
Course Content
The nutritional content of seafood and its evaluation as food are brought to the present day as an art along with their historical development. Seafood recipes and details from all world cuisines are examined.
Course Precondition
Resources
Various books, online resources and lecture notes are used in the course.
Notes
Articles and papers include other sources used on this subject.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of Aquaculture and Gastronomy | preparatory work | Öğretim Yöntemleri: Anlatım |
| 2 | Presentation of seafood, table fish species | preparatory work | Öğretim Yöntemleri: Anlatım |
| 3 | What is gastronomy | preparatory work | Öğretim Yöntemleri: Anlatım |
| 4 | Nutritional content of seafood | preparatory work | Öğretim Yöntemleri: Anlatım |
| 5 | Removing fillets from fish | preparatory work | Öğretim Yöntemleri: Anlatım |
| 6 | Trout cooking and presentation techniques | preparatory work | Öğretim Yöntemleri: Anlatım |
| 7 | Tilapia Recipe | preparatory work | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Giving the performance project | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 9 | Seabream recipe | preparatory work | Öğretim Yöntemleri: Anlatım |
| 10 | Seabass Recipe | preparatory work | Öğretim Yöntemleri: Anlatım |
| 11 | Shrimp and crustacean Recipe | preparatory work | Öğretim Yöntemleri: Anlatım |
| 12 | practical seafood recipes | preparatory of recipes | Öğretim Yöntemleri: Anlatım |
| 13 | molecular gastronomy | preparatory of work | Öğretim Yöntemleri: Anlatım |
| 14 | Modern day fish cuisine | preparatory of work | Öğretim Yöntemleri: Anlatım |
| 15 | Homework Presentation | Giving the performance project | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 16 | Term Exams | Giving the performance project | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Giving the performance project | Ölçme Yöntemleri: Performans Değerlendirmesi |
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 | ||