Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
8	GST426	Spice Culture	3+0+0	3	6	05.11.2024

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	Provide the knowledge to learn the presentation and flavors of traditional spice mixes and to use them in recipes.
Course Content	A Brief History of Spices, Geographically Indicated Spices, Cultivation, Harvest and Processing of Spices, Mixture of Spices, Spices Used in the Kitchen, Spices and Condiments, Taste and Flavor Chemistry of Spices, Spice Tastings and Sensory Experience Applications
Course Methods and Techniques	Lecture, question-answer, discussion, problem solving.
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Instructor Büşra DİKEN ÇOLAK
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Dangerous Tastes: The Story of Spices: Dalby, Andrew
Course Notes	Mete, Oktay (2017) Spices. Alfa Kitap.

Course Category

Social Sciences	%10
Science	%10
Health	%10
Field	%70

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

In-Term Studies	Quantity	Percentage
Assignment	2	% 40
Final examination	1	% 60
Total	3	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	3	42
Assignments	2	20	40
Final examination	1	40	40
Total Work Load			Number of ECTS Credits 6 164

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	The student will have information about the history of spices.
2	The student will have information about the equipment and methods used in the cultivation, harvesting and processing of spices.
3	The student knows the sensory properties of spices and can make sensory analysis.
4	Students will be able to use spices and spice mixes correctly in recipes.

Weekly Detailed Course Contents

Week	Topics	Materials
1	History of Spices	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
2	Cultivation, Harvest and Processing of Spices	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
3	Spices Used in International Cuisine	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
4	Herbs Used in Turkish Cuisine	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
5	Spice Blend	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
6	Chemical Properties of Spices	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
7	Sensory Properties of Spices	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
8	Midterm Exam
9	Sensory Analysis of Spices	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
10	Sensory Analysis of Spices	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
11	Spice Tastings	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
12	Spices for Health	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
13	Using Spices in Recipes	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
14	Using Spices in Recipes	Mete, Oktay (2017) Baharatlar, Soframızın Lezzeti Ağzımızın Tadı. Alfa Kitap.
15	Using Spices in Recipes

Contribution of Learning Outcomes to Programme Outcomes

	P1	P4	P5	P7	P10	P13
C1	5
C2	5	5	1	2	2
C3	5	3	3	3
C4	5		5	5	2	2

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211184&curProgID=5713&lang=en