Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3GMS217Spices and Sauces (Optional)2+0+02522.09.2025
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 Students will gain theoretical knowledge about spices and sauces commonly used in Turkish and world cuisines. They will learn about the historical, cultural, and chemical aspects of these components, understanding how they influence the flavor profiles of dishes. Additionally, they will explore the proper use of spices and sauces in cuisine, the functions these ingredients serve in dishes, and their effects on health.
Course Content Definition of spices and sauces, their components, spices and sauces commonly used in Turkish and world cuisines, their types and characteristics, important considerations during the use of spices, and the applications of sauces.
Course Methods and Techniques The course will be conducted theoretically. Delivered in person over 16 weeks, the course will be carried out using content prepared by the instructor.
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Betül KARSLIOĞLU
Name of Lecturers Asist Prof.Dr. BETÜL KARSLIOĞLU
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes Recommended readings by the instructor

Course Category
Field %100

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 % 0
Total
2
% 40

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 16 5 80
Hours for off-the-c.r.stud 6 7 42
Assignments 2 10 20
Presentation 2 2 4
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 5 148

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Will be able to recognize the basic types of spices and sauces.
2 Will be able to explain the purposes of using spices and sauces in dishes.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 General introduction of the course . .
2 History of spices . .
3 Concept and classification of spices . .
4 Salt and herbs . .
5 General introduction of spices . .
6 General introduction to herbs . .
7 Homework evaluation and feedback . .
8 Homework presentation . .
9 Midtherm . .
10 Determining homework topics and explaining homework evaluation criteria . .
11 Homework research research .
12 Homework control and feedback . .
13 Homework research
14 Homework assessment and feedback . .
15 Homework presentation checking and correction . .
16 Homework presentation
17 Final

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 3
C1 3
C2 3

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant