TÜRKÇE
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Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT107 |
| Name | Fermentation Technology |
| Term | 2018-2019 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
Dr. Öğr. Üyesi DENİZ BOZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Wine production is emerging as the main product is the foundation and teach the steps of the formation of alcohol, the fermentation characteristics of performing and teaching groups of microorganisms, identification of the different fermented products, and construction stages is to teach
Course Content
Fermentation definition, scope and products, and properties of microorganisms used in fermentation, alcoholic beverages produced by fermentation, especially produced by the fermentation of pickles, vinegar, olives and boza production.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will have the necessary conditions for fermentation and fermentation. |
| LO02 | Students will have information about fermentation and fermentation microorganisms. |
| LO03 | Students classify fermentation microorganisms according to their properties. |
| LO04 | Students explain the types of fermentation |
| LO05 | Students explain the fermentation of ethyl alcohol. |
| LO06 | Students explain the fermentation of lactic acid and acetic acid. |
| LO07 | Students participate in the production of other spirits. |
| LO08 | Mid term exam |
| LO09 | Students produce pickled olives. |
| LO10 | Students will understand the stages of beer production. |
| LO11 | Students understand the production of vinegar. |
| LO12 | Students learn production of the pickle |
| LO13 | Students learn production of Boza and kefir |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | 3 |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | 0 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 0 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 4 |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | 0 |
| PLO06 | - | To understand necessary of developing ability permanently | 0 |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | 0 |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Fermentation Definition, Scope and Importance | Reading of the papers about the lecture | |
| 2 | Fermentation and the properties of microorganisms that perform-1 | Reading of the papers about the lecture | |
| 3 | Fermentation and the properties of microorganisms that perform-2 | Reading of the papers about the lecture | |
| 4 | Types of Fermentation | Reading of the papers about the lecture | |
| 5 | Ethyl Alcohol Fermentation | Reading of the papers about the lecture | |
| 6 | Acetic acid and lactic acid fermentation | Reading of the papers about the lecture | |
| 7 | Alcoholic beverages produced by fermentation-1 | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | Reading of the papers about the lecture | |
| 9 | Alcoholic beverages produced by fermentation-2 | Preparation to mid-term exam. | |
| 10 | Beer production technology | Reading of the papers about the lecture | |
| 11 | Vinegar Production Technology | Reading of the papers about the lecture | |
| 12 | Pickle Production Technology | Reading of the papers about the lecture | |
| 13 | Boza and Kefir Production Technology | Reading of the papers about the lecture | |
| 14 | Marinated Olives Production | Reading of the papers about the lecture | |
| 15 | Marinated Olives Production | Reading of the papers about the lecture | |
| 16 | Term Exams | Preparation to final exam. | |
| 17 | Term Exams | Preparation to final exam. |
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 |