TÜRKÇE
ENGLISH
Information
| Code | SD0662 |
| Name | Cheese Treasure of Türkiye |
| Term | 2024-2025 Academic Year |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. DİLEK SAY |
Course Goal / Objective
The aim of this course is; To provide students with the ability to sort the cheeses produced in Turkey, learn basic information about the general characteristics and consumption of these cheeses, and produce these cheeses
Course Content
History of cheese, cheese production and consumption in the world and in Turkey, classification of cheeses, definition and nutritional value of cheese, traditional and industrial cheese production, traditional cheeses by region, Turkey's geographically indicated cheeses, White cheese, Kashar cheese, Tulum cheese , Curd, Çökelek, Ezine cheese, Van herb cheese production, Braid cheese, Sürk, Carra and Künefe cheese production, properties and consumption
Course Precondition
Resources
Kamber, U., 2005. Traditional Anatolian Cheese, 219 p.
Notes
Hayaloğlu A., Özer, B., Fundamentals of Cheese Science, 643 p.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines cheese and its characteristics |
| LO02 | Explain the nutritional value of cheeses |
| LO03 | Classifies cheeses according to standards |
| LO04 | Explains cheese making stages and techniques |
| LO05 | Sorts traditional cheeses by region |
| LO06 | Lists Turkey's geographically indicated cheeses |
| LO07 | Explains the production stages of Turkish cheeses |
| LO08 | Explains the characteristics and consumption patterns of Turkish cheeses |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of cheese, cheese production and consumption in the world and in Turkey | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım |
| 2 | Classification of cheeses | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım |
| 3 | Description and nutritional value of cheese | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Traditional and industrial cheese production | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Traditional cheeses by region | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Turkey's geographically indicated cheeses | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | White cheese production, properties and consumption | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Production, properties and consumption of kashar cheese | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Tulum cheese production, properties and consumption | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Production, properties and consumption of curd and cottage cheese | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Ezine cheese production, properties and consumption | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Van herb cheese production, properties and consumption | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Knitted cheese production, properties and consumption | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Production, properties and consumption of Sürk, Carra cheese and Künefe cheese | Reading relevant sections from lecture notes and resources provided | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 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 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||