İKRAM HİZMETLERİ
Qualification Awarded	Length of Program	Toplam Kredi (AKTS)	Mode of Study	Level of Qualification & Field of Study
Associate (Short Cycle) Degree	2	120	FULL TIME	TQF, TQF-HE, EQF-LLL, ISCED (2011):Level 5 QF-EHEA:Short Cycle TQF-HE, ISCED (1997-2013):

General Course Description Information

Course Code:

AS2002

Course Name:

SEAFOOD CUISINE

Course Semester:

Spring

Course Credits:

Theoretical	Uygulama	Credit	ECTS
1	3	2.5	7

Language of instruction:

Condition of Course:

Does the Course Work Experience Require?:

Course Type :

Zorunlu

Course Level:

Associate

TQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Name of Coordinator:

Öğr. Gör. TENZİLE TELLİ

Course Lecturer(s):

Tenzile TELLİ

Course Assistants:

Objective and Contents of the Course

Course Objectives:

- Understand the various types of seafood and their characteristics, including fish, shellfish, and crustaceans.
- Learn proper techniques for seafood identification, handling, and storage to ensure food safety and quality.
- Develop skills in various cooking methods specific to seafood, including grilling, poaching, frying, and baking.
- Create a variety of seafood dishes, emphasizing flavor pairing, seasoning, and presentation techniques.
- Recognize the nutritional benefits of seafood and its role in a balanced diet.
- Explore the cultural significance of seafood in global cuisines and sustainable sourcing practices.

Course Content:

The "Seafood Cuisine" course provides students with essential knowledge and practical skills in preparing a variety of seafood dishes, focusing on fish, shellfish, and crustaceans. Students will learn proper seafood identification, handling, and storage techniques, as well as various cooking methods such as grilling, poaching, frying, and baking. Through hands-on cooking labs, they will create both classic and innovative seafood recipes while emphasizing flavor pairing, sauces, and presentation. By the end of the course, students will be equipped to confidently execute seafood dishes and appreciate their nutritional benefits and cultural significance in global cuisines.

Learning Outcomes

The students who have succeeded in this course;
1) Upon successful completion of the course, students will be able to: 1. Identify and describe different types of seafood, including their characteristics and culinary uses. 2. Apply safe handling and storage practices for various seafood products to maintain quality and safety. 3. Demonstrate proficiency in multiple cooking techniques for seafood, including grilling, poaching, frying, and baking. 4. Prepare a range of seafood dishes that showcase appropriate seasoning, flavor combinations, and presentation skills. 5. Explain the nutritional benefits of seafood and incorporate them into balanced meal planning. 6. Discuss the cultural significance of seafood in different cuisines and recognize sustainable sourcing practices.

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction to Seafood Cuisine: Overview of seafood types and their culinary significance.
2)	Seafood Safety and Quality: Best practices for seafood handling, storage, and hygiene.
3)	Identifying Seafood: Techniques for recognizing various types of fish, shellfish, and crustaceans.
4)	Preparation Techniques: Methods for cleaning, filleting, and portioning seafood.
5)	Cooking Methods I: Introduction to grilling and broiling seafood dishes.
6)	Cooking Methods II: Techniques for poaching and steaming seafood effectively.
6)	Cooking Methods II: Techniques for poaching and steaming seafood effectively.
7)	Cooking Methods III: Deep frying and pan-searing seafood with flavor enhancement.
8)	Midterm Exam
9)	Sauces and Marinades: Creating complementary sauces and marinades for seafood dishes.
10)	Flavor Pairing: Understanding flavor profiles and pairing ingredients with seafood.
11)	Cultural Seafood Dishes I: Exploring classic seafood dishes from different global cuisines.
12)	Cultural Seafood Dishes II: Preparing contemporary seafood recipes with innovative techniques.
13)	Nutrition of Seafood: Discussing the health benefits and nutritional value of seafood.
14)	Sustainable Seafood Practices: Importance of sustainability in seafood sourcing and consumption.
15)	Final Exam

Sources

Course Notes / Textbooks:	• Ainsworth, Mark, “FISH AND SEAFOOD”, The Culinary Institute of America, 2009
References:	• Ainsworth, Mark, “FISH AND SEAFOOD”, The Culinary Institute of America, 2009

Contribution of The Course Unit To The Programme Learning Outcomes

Course Learning Outcomes	1
Program Outcomes
1) Defines the basic concepts and fundamentals related to food and beverage sector
2) Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession
3) Recognizes and uses the physical environment, tools and technologies related to the field
4) Has ability to communicate on a foreign language related to the field
5) Takes part in food production, food hygiene, quality and service
6) Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view
7) Has a powerful communication, adapts to the team spirit
8) Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques
9) Learns the tourism industry
10) With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results
11) He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules
12) Knows the application of cookery
13) In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

Course - Learning Outcomes

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Defines the basic concepts and fundamentals related to food and beverage sector
2)	Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession
3)	Recognizes and uses the physical environment, tools and technologies related to the field
4)	Has ability to communicate on a foreign language related to the field
5)	Takes part in food production, food hygiene, quality and service
6)	Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view
7)	Has a powerful communication, adapts to the team spirit
8)	Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques
9)	Learns the tourism industry
10)	With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results
11)	He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules
12)	Knows the application of cookery
13)	In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

Learning Activities and Teaching Methods

Assessment & Evaluation Methods of the Course Unit

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
Total		%

Workload & ECTS Credits of The Course Unit

Aktiviteler	Number of Activities	Duration (Hours)	Workload
Laboratory	10	4	40
Midterms	1	10	10
Semester Final Exam	1	10	10
Total Workload			60