SAİ005 Sea Food Service

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ005
Name Sea Food Service
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MEHMET ÇELİK


Course Goal / Objective

The aim of the course is to evaluate the importance of seafood in terms of health and also to provide meat quantity and healthy processing of meat. Teaching the transformation of fishery products into pre-treatment and post-processing qualities and new products to provide them. It is among the aims of learning and applying the subjects to be done in the future in the enterprises.

Course Content

Preparation of ready to eat seafood, presentation of materials and spices used, the service methods of seafood

Course Precondition

The course has no prerequisites.

Resources

Lecture note titled "Seafood Service Forms"

Notes

Current articles related to the lecture


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Evaluates seafood in a good way in terms of nutrients
LO02 Plans different consumption patterns
LO03 Learns to increase the attractiveness of the product
LO04 Knows how products will look delicious
LO05 Lists all service types
LO06 Explains all materials used in the service


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Development and deepen of subjects with distinctive thought and novel innovations in Fishing and Seafood Processing Technology after Master Degree. 4
PLO02 Bilgi - Kuramsal, Olgusal Compression of interaction of expertise area in relation to interdisciplinary relationships. PhD students with expert knowledge reach the novel results to analyse, synthase and interpret new ideas 3
PLO03 Bilgi - Kuramsal, Olgusal Assessment of up to date information systematically in their expertise area, gaining skills at advanced level in using research methods.
PLO04 Bilgi - Kuramsal, Olgusal Development of novel ideas, methods or projects in in their expertise area, application of existing methods or projects to a different field. 3
PLO05 Bilgi - Kuramsal, Olgusal Comprehension and investigation of original subject in their expertise area and also adaption and application of this original subject, analysing and assessment of different thoughts and new ideas critically. 4
PLO06 Bilgi - Kuramsal, Olgusal Development of new ideas, methods or designs to innovate for Fishing and Seafood Processing Technology, or application of an existing method in their study area. 3
PLO07 Bilgi - Kuramsal, Olgusal Contributes to the solution of problems and information in their field by publishing paper in national or international scientific journals. 4
PLO08 Beceriler - Bilişsel, Uygulamalı Developing new ideas and methods in their field by means of creative and critical thinking, being successful in solving problem and making decision.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examining, and developing social relationship and defending their novel ideas during discussions with experts in their field and communicating effectively to prove their adequacy in their field.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Defending their novel ideas during discussions with experts in their field and effective communication to demonstrate their adequacy in their field. 4
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating and discussing written, verbal and visual in one foreign language at least. 2
PLO12 Yetkinlikler - Öğrenme Yetkinliği Contributes to the technological, social and cultural improvements with academic and professional discipline in Fishing and Seafood Processing Technology
PLO13 Yetkinlikler - Öğrenme Yetkinliği Establishes a functional interaction using strategic decision making process in the solution of problems related to their study area. 3
PLO14 Yetkinlikler - Öğrenme Yetkinliği Finds solutions in social, scientific, cultural and ethical issues in related to expertise area and this supports the development of value. 2


Week Plan

Week Topic Preparation Methods
1 Definition and characteristics of aquatic products Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri
2 Meat structure in seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Heat treatments and its effects on seafood Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım
4 Different seafood processing methods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Definition of service materials Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Service materials by type Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Decoration materials in the service Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Gösteri
8 Mid-Term Exam Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 Flavorings Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Sauces Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Ornamental foods Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
12 Aroma ingredients Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Calculation of nutritional value Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
14 Statistical evaluation of foodstuffs Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
15 interpretation techniques of results Reading the lecture notes and related resources Öğretim Yöntemleri:
Anlatım, Gösteri
16 Term Exams Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Exam preparation 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

Update Time: 13.06.2024 03:22