This course contains; Cereal technology,Dairy technology,Dairy technology,Dairy technology,Meat technology,Poultry product technology,Midterm exam,Fish and shellfish technology,Fish and shellfish technology,Oil production and processing,Water and carbonated drinks technology,Water and carbonated drinks technology,Fruit-vegetable technology,Fruit-vegetable technology,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Teaching Methods:
Assessment Methods:
Course Outline
Order
Subjects
Preliminary Work
1
Cereal technology
2
Dairy technology
3
Dairy technology
4
Dairy technology
5
Meat technology
6
Poultry product technology
7
Midterm exam
8
Fish and shellfish technology
9
Fish and shellfish technology
9
Oil production and processing
10
Water and carbonated drinks technology
11
Water and carbonated drinks technology
12
Fruit-vegetable technology
13
Fruit-vegetable technology
14
Final Exam
Resources
To be distributed by the lecturer
Anar Ş. (2010). Et ve et ürünleri teknolojisi. Dora Basım Yayın Dağıtım, Bursa.
Varlık C., Uğur M., Gökoğlu N., Gün H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No: 17, İstanbul.
Tekinşen OC., Tekinşen KK. (2005). Süt ve süt ürünleri. Selçuk Üniversitesi Basımevi, Konya.
Arslan A. (2013). Et muayenesi ve et ürünleri teknolojisi. Medipres Matbaacılık Yayıncılık Ltd. Şti., Malatya.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
7
X
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
2
6
12
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
8
8
General Exam
1
9
9
Performance Task, Maintenance Plan
2
4
8
Total Workload(Hour)
79
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(79/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD TECHNOLOGY II
-
Spring Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assist.Prof. Emine OLUM
Assistant(s)
Aim
Course Content
This course contains; Cereal technology,Dairy technology,Dairy technology,Dairy technology,Meat technology,Poultry product technology,Midterm exam,Fish and shellfish technology,Fish and shellfish technology,Oil production and processing,Water and carbonated drinks technology,Water and carbonated drinks technology,Fruit-vegetable technology,Fruit-vegetable technology,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Teaching Methods:
Assessment Methods:
Course Outline
Order
Subjects
Preliminary Work
1
Cereal technology
2
Dairy technology
3
Dairy technology
4
Dairy technology
5
Meat technology
6
Poultry product technology
7
Midterm exam
8
Fish and shellfish technology
9
Fish and shellfish technology
9
Oil production and processing
10
Water and carbonated drinks technology
11
Water and carbonated drinks technology
12
Fruit-vegetable technology
13
Fruit-vegetable technology
14
Final Exam
Resources
To be distributed by the lecturer
Anar Ş. (2010). Et ve et ürünleri teknolojisi. Dora Basım Yayın Dağıtım, Bursa.
Varlık C., Uğur M., Gökoğlu N., Gün H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No: 17, İstanbul.
Tekinşen OC., Tekinşen KK. (2005). Süt ve süt ürünleri. Selçuk Üniversitesi Basımevi, Konya.
Arslan A. (2013). Et muayenesi ve et ürünleri teknolojisi. Medipres Matbaacılık Yayıncılık Ltd. Şti., Malatya.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
