TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO160 |
| Name | Food Technology |
| Term | 2016-2017 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
1. Understanding the definition of food technology. Understanding raw materials; compositions of foods ; the effects and control mechanisms of spoilage of foods in food technology 2. Understanding physical,chemical and biological food conservation methods 3. Understanding the quality control procedures in production technologies of cereals,fruit and vegetables meat ,milk oil, sugar ,tea,
Course Content
1.WeekFOOD CONSERVATION METHODS 2. WeekTECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS 3.WeekCANNING AND PRESERVATION 4.WeekMILK INDUSTRY 5.WeekCEREAL TECHNOLOGY 6.WeekMEAT AND MEAT PRODUCTS TECHNOLOGY 7.WeekMID TERM AND COURSE REVİEW 8.WeekFOOD CONVSERVATION BY FREEZINGFOOD CONSERVATION BY MEANS OF SALT AND SPICES 9.WeekFRUIT AND VEGETABLE MANUFACTURING TECHNOLOGY 10.WeekTECHNOLOGİC METHODS OF RADIATION PROCESS 11.WeekFOOD ADDITIVES 12. WeekFOOD ADDITIVES 13.WeekFOOD STORAGE SYSTEMS 14.Week FINAL
Course Precondition
YOK
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1To enable the students to comprehend the basic contents that are related with food technology; 2Parameters of Raw materials and compositions of foods in spoilage factors of foods Hazır gıda teknolojisinde hammaddeler, bileşimleri ile gıda bozulma etkenle |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1.WeekFOOD CONSERVATION METHODS | Students should review the subject of the previous week. Students should complete the assignments. | |
| 2 | 2. WeekTECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS | Students should review the subject of the previous week. Students should complete the assignments. | |
| 3 | 3.WeekCANNING AND PRESERVATION | Students should review the subject of the previous week. Students should complete the assignments. | |
| 4 | 4.WeekMILK INDUSTRY | Students should review the subject of the previous week. Students should complete the assignments. | |
| 5 | 5.WeekCEREAL TECHNOLOGY | Students should review the subject of the previous week. Students should complete the assignments. | |
| 6 | 6.WeekMEAT AND MEAT PRODUCTS TECHNOLOGY | Students should review the subject of the previous week. Students should complete the assignments. | |
| 7 | 7.WeekMID TERM AND COURSE REVİEW | Students should review the subject of the previous week. Students should complete the assignments. | |
| 8 | 8.WeekFOOD CONVSERVATION BY FREEZINGFOOD CONSERVATION BY MEANS OF SALT AND SPICES Midterm | ||
| 9 | 9.WeekFRUIT AND VEGETABLE MANUFACTURING TECHNOLOGY | Students should review the subject of the previous week. Students should complete the assignments. | |
| 10 | 10.WeekTECHNOLOGİC METHODS OF RADIATION PROCESS | Students should review the subject of the previous week. Students should complete the assignments. | |
| 11 | 11.WeekFOOD ADDITIVES | Students should review the subject of the previous week. Students should complete the assignments. | |
| 12 | 12. WeekFOOD ADDITIVES | Students should review the subject of the previous week. Students should complete the assignments. | |
| 13 | 13.WeekFOOD STORAGE SYSTEMS | Students should review the subject of the previous week. Students should complete the assignments. | |
| 14 | 14.WeekFOOD STORAGE SYSTEMS | Students should review the subject of the previous week. Students should complete the assignments. | |
| 15 | 15.Week FINAL |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |