ATO112 Food Technology

4 ECTS - 2-0 Duration (T+A)- 2. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment
Student Workload - ECTS

Information

Unit YUMURTALIK VOCATIONAL SCHOOL
Code ATO112
Name Food Technology
Term 2017-2018 Academic Year
Semester 2. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
Course Instructor Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

Understanding the definition of food technology. Understanding raw materials; compositions of foods ; the effects and control mechanisms of spoilage of foods in food technology. Understanding physical,chemical and biological food conservation methods. Understanding the quality control procedures in production technologies of cereals,fruit and vegetables meat ,milk oil, sugar ,tea,

Course Content

FOOD CONSERVATION METHODS,TECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS,CANNING AND PRESERVATION,MILK INDUSTRY ,CEREAL TECHNOLOGY ,MEAT AND MEAT PRODUCTS TECHNOLOGY

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 To enable the students to comprehend the basic contents that are related with food technology
LO02 Parameters of Raw materials and compositions of foods in spoilage factors of foods Hazır gıda teknolojisinde hammaddeler, bileşimleri ile gıda bozulma etkenlerinin ve kontrolünün sağlayabilme
LO03 Be enable the students to comprehend food conservation methods
LO04 To enable the students to have information about the methods of quality control for all foods
LO05 To be able to conserve foods by freezing
LO06 To be able to conserve foods by means of salt and spices
LO07 To have information about manufacturing of fruit and vegetables
LO08 Understanding food using them correctly additives and


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management.
PLO02 Bilgi - Kuramsal, Olgusal Students 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 3
PLO03 Bilgi - Kuramsal, Olgusal Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction.
PLO04 Bilgi - Kuramsal, Olgusal Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management. 2
PLO05 Bilgi - Kuramsal, Olgusal Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment.
PLO06 Bilgi - Kuramsal, Olgusal Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems.
PLO07 Bilgi - Kuramsal, Olgusal Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation.
PLO08 Beceriler - Bilişsel, Uygulamalı Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation.
PLO09 Beceriler - Bilişsel, Uygulamalı Students manage the resources they have with their professional self-confidence, knowledge and skills.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues).
PLO13 Yetkinlikler - Öğrenme Yetkinliği Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management.


Week Plan

Week Topic Preparation Methods
1 1.WeekFOOD CONSERVATION METHODS To be prepared to related subject from advised source.
2 2. WeekTECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS To be prepared to related subject from advised source.
3 3.WeekCANNING AND PRESERVATION To be prepared to related subject from advised source.
4 4.WeekMILK INDUSTRY To be prepared to related subject from advised source.
5 5.WeekCEREAL TECHNOLOGY To be prepared to related subject from advised source.
6 6.WeekMEAT AND MEAT PRODUCTS TECHNOLOGY To be prepared to related subject from advised source.
7 FOOD CONVSERVATION BY FREEZINGFOOD CONSERVATION BY MEANS OF SALT AND SPICES To be prepared to related subject from advised source.
8 Midterm To be prepared to related subject from advised source.
9 FOOD CONVSERVATION BY FREEZINGFOOD CONSERVATION BY MEANS OF SALT AND SPICES To be prepared to related subject from advised source.
10 FRUIT AND VEGETABLE MANUFACTURING TECHNOLOGY To be prepared to related subject from advised source.
11 FRUIT AND VEGETABLE MANUFACTURING TECHNOLOGY To be prepared to related subject from advised source.
12 TECHNOLOGİC METHODS OF RADIATION PROCESS To be prepared to related subject from advised source.
13 FOOD ADDITIVES To be prepared to related subject from advised source.
14 FOOD ADDITIVES To be prepared to related subject from advised source.
15 FOOD STORAGE SYSTEMS To be prepared to related subject from advised source.
16 Final exam Önerilen kaynaktan ilgili konuya hazırlanması.
17 Final exam Önerilen kaynaktan ilgili konuya hazırlanması.


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


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 1 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 24 24
Total Workload (Hour) 88
Total Workload / 25 (h) 3,52
ECTS 4 ECTS

Update Time: 08.05.2025 10:10