Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4SAT242Seafood Cooking Techniques Iı1+2+02420.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Underwater Technology
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The course is a continuation of the elective courses on aquaculture and reading techniques given during the course period, and additional industries and knowledge are required to be gained in the undergraduate study areas.
Course Content Every week, students will be provided with the necessary equipment and materials in the cooking department's practice kitchen, where they will learn about the benefits of seafood that they will encounter throughout their lives, how it can be processed, how it should be consumed, etc.
Course Methods and Techniques Narration, demonstration technique, question-answer technique
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Chef Özer BİNGÖL
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources FOOD AND BEVERAGE SERVICES FISH AND AQUATIC PRODUCTS 811ORK046, MINISTRY OF NATIONAL EDUCATION
Course Notes Adar, G., 2008, Balık-Deniz kokan 80 unutulmaz tarif, ISBN: 9759059613, 1. Baskı.
Yemek Pişirme,Leman Cılızoğlu Eryılmaz,5.Baskı
Documents Adar, G., 2008, Balık-Deniz kokan 80 unutulmaz tarif, ISBN: 9759059613, 1. Baskı. Yemek Pişirme,Leman Cılızoğlu Eryılmaz,5.Baskı

Course Category
Social Sciences %70
Health %20
Field %10

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
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 1 14 14
Mid-terms 1 3 3
Practice 14 2 28
Final examination 1 5 5
Total Work Load   Number of ECTS Credits 2 50

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learn seafood cooking methods
2 Learn the nutritional values ??of marine organisms.
3 Learn the methods of storing and processing seafood.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Cleaning and preserving fish
2 Shellfish processing
3 Lakerda production
4 Shellfish processing
5 Identifying and cleaning pelagic fish
6 Processing and cooking pelagic fish
7 Processing and cooking pelagic fish
8 Identifying and cleaning benthic fish
9 Processing and cooking benthic fish
10 Cephalopods and their taxonomy
11 Cephalopod processing and cleaning
12 Cephalopoda cooking methods
13 Cleaning and processing poisonous marine fish
14 Cleaning and processing poisonous marine fish Kate Whiteman

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
C1 1 2 3 1 1 1 1 1 2 1 2 1
C2 1 1 1 1 1 1 1 1 1 1 1 1
C3 2 1 1 3 2 2 1 1 1 1 1 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=238830&curProgID=5580&lang=en