Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD TECHNOLOGY II | GMS2269160 | Spring Semester | 3+0 | 3 | 3 |
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. | 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 | GMS2269160 | Spring Semester | 3+0 | 3 | 3 |
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. | 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 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation