Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
1001002262014SEAFOOD IN GASTRONOMYElective243
Level of Course Unit
First Cycle
Objectives of the Course
Impress on consumption of seaood on human health and prompt consumer to consume seafood.
Name of Lecturer(s)
Assoc.Prof.Dr. Aslı Cadun Yünlü, Assoc.Prof.Dr. Şebnem Tolasa Yılmaz
Learning Outcomes
1Introduce and aim of gastronomy
2Nutritional importance of seafood
3Cooking methods and it’s effects on nutritional value and health
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Importance of seaood in gastronomy and nutritional value of seafood, cooking methods and undestanding of their effects on nutritional value and human health and also various recipes of seafood in Turkish and world cuisine will be handled.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Aim of gastronomy, Understanding of production and consumption on gastronomyIntroduction of gastronomy
2Nutritional important of seafood on diet, Fish consumption, fish oil, and it’s importance on human health. Introduction of kitchen staff
3Seaffod proteins, itamins and mineralsIntroduction of seafood and cleaning and filleting methods
4Methods of sensorial analysis, application area of sensorial analysis in food industryApplication of sensorial methods
5Characteristics of raw and processed seafood used buy sensorial evaluation.Sensorial analysis in raw and processed seafood
6Cooking methods and it’s effects on nutritional vale and human healthIntroduction of cooking methods
7Introduce of lean and fatty fish and application of cooking methods in seafood and specific points during cookingApplication of cooking methods in lean and fatty fish
8Midterm exam
9Food hygiene and conditions of food preparation Remarkable points in food hygiene
10Hygiene of work environmentRemarkable points in work environment
11Remarkable points of cooking shellfish and molluscCooking methods of shellfish
12Places where prepared seafood used Serving of prepared seafood in different types
13Seafood in Turkish cousine Cooking fish with traditional methods
14Seafood in Far Eastern cousineSamples from far eastern kitchen
15Seafood in west kitchenUsing popular cooking methods in West kitchen
16Final exam
Recommended or Required Reading
Engin Yaralı.2014. Gıdalarda duyusal analizler. Ders notları Altuğ, T, Elmacı, Y. 2011. Gıdalarda Duyusal Değerlendirme. Sidas Medya Ltd. Şti. İzmir. ISBN:978-9944-5660-8-7. Anonim. 2014. Milli Eğitim bakanlığı ders notları. Duyusal Test Teknikleri. Anonim, 2011. Yiyecek ve İçecek Hizmetleri Balıklar ve Su Ürünleri. 811ORK046. Alasalvar, C., Shahidi, F., Miyashita, U. 2011. Handbook of seafood quality, safety and health applications Wiley-Blackwell. Inc., New Delhi, India
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Practice14114
Report Preparation428
Report Presentation414
Self Study4520
Individual Study for Mid term Examination166
Individual Study for Final Examination11010
TOTAL WORKLOAD (hours)92
Contribution of Learning Outcomes to Programme Outcomes
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1
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5
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8
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9
PO
10
PO
11
PO
12
PO
13
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr