TÜRKÇE
ENGLISH
Information
| Code | GM0033 |
| Name | Traditional Dairy Products and Geographical Indication |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal
Cultural heritage and dairy products in Turkish culinary culture, general characteristics and production methods of traditional dairy products, traditional dairy products by region, geographical indication in the world and in Turkey, geographical indication dairy products, slow food movement, slow food Turkey, milk and products festival, carnival and festivities, to understand sustainability issues in traditional products.
Course Content
Cultural heritage and dairy products in Turkish culinary culture, general characteristics and production methods of traditional dairy products, traditional dairy products by regions, geographical indication in the world and in Turkey, dairy products geographically indicated, slow food trend, slow food Turkey, festivals, carnivals and festivities about milk and dairy products, sustainability of traditional products
Course Precondition
None
Resources
Et ve Süt Kurumu-Coğrafi İşaretli Et ve Süt Ürünleri. 2018. Ankara
Notes
Course material prepared by the lecturer.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands geographical indication. |
| LO02 | Knows the national and international regulations on the subject. |
| LO03 | Recognizes products with geographical indication on the basis of province. |
| LO04 | It can work on products with geographical indication potential. |
| LO05 | Recognizes geographically marked products on a regional basis. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Animal products in Turkish cuisine culture | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Quality characteristics of traditional dairy products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Production methods of traditional dairy products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Geographical indication in the world and in Turkey | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Definition and importance of geographical indications | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | National regulations | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | International regulations | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Eastern Anatolia Region Geographically Indicated Products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Western Anatolia Region Geographically Indicated Products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Southeastern Anatolia region geographically indicated products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Mediterranean region geographical indication products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Products with geographical indications in the Black Sea region | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Slow food movement, slow food Turkey | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Sustainability in traditional products | Related lecture notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||