Vocatıonal School
Food Technology
Course Information
| SPECIAL FOOD TECHNOLOGY | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE211 | Fall | 2 | 2 | 3 | 5 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lec. Kamuran ÖZTOP |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | To acquire knowledge and skills in the subjects of physical, chemical and microbiological properties of honey and egg, coffee technology, tea and sugar technology, cocoa and chocolate, various molasses, pulp, pomace production, tahini halva and baby food production, food values and storage of the foods mentioned. |
| Contents of the Course | The physical and chemical properties and deposits of honey and egg include coffee, tea, sugar, cocoa and chocolate, molasses, pulp, gum, tahini halva and baby food, chips. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | Describes the physical and chemical properties of honey and egg |
| 2 | Describes the methods of making cattle, tea and sugar |
| 3 | Describes the raw materials and production methods used in baby food production |
| 4 | Describes the raw materials and production methods used in the production of tahini halva |
| 5 | Describes the nutritional value of stored foods, storage |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Physical, chemical and microbiological properties of honey production and honey | Lecture, discussion, presentation |
| 2 | Physical, chemical and microbiological properties of honey production and honey | Lecture, discussion, presentation |
| 3 | Physical, chemical and microbiological properties of eggs | Lecture, discussion, presentation |
| 4 | Coffee Technology | Lecture, discussion, presentation |
| 5 | Tea Technology | Lecture, discussion, presentation |
| 6 | Sugar Technology | Lecture, discussion, presentation |
| 7 | Sugar Technology | Lecture, discussion, presentation |
| 8 | Midterm Exam | Written examination |
| 9 | Confectionery Technology | Lecture, discussion, presentation |
| 10 | Cocoa and chocolate production | Lecture, discussion, presentation |
| 11 | Baby food production | Lecture, discussion, presentation |
| 12 | Components and production of tahini halva | Lecture, discussion, presentation |
| 13 | Production of fruit leather and churchkhela | Lecture, discussion, presentation |
| 14 | Components and production of various molasses | Lecture, discussion, presentation |
| 15 | Chips production | Lecture, discussion, presentation |
| 16 | Final Exam | Written examination |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Ali ALTAN (1997) Özel Gıdalar Semih ÖTLEŞ (1995) Bal ve Bal Teknolojisi |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | Describes the physical and chemical properties of honey and egg | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 2 | Describes the methods of making cattle, tea and sugar | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 3 | Describes the raw materials and production methods used in baby food production | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 4 | Describes the raw materials and production methods used in the production of tahini halva | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 5 | Describes the nutritional value of stored foods, storage | 2͵3͵11͵12͵13͵15 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 4 | 56 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 3 | 42 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 5 | 5 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 0 | 0 | 0 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 5 | 5 |
| 16 | Final Exam | 1 | 1 | 1 |
| 110 | ||||