Ders Bilgileri

MEAT AND MEAT PRODUCTS TECHNOLOGIES I
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 205	Fall	2	2	3	4

Ön Koşulu Olan Ders( ler )	None
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Öğr. Üye Fatma SÖYLEMEZ
Öğretim Sistemi	Face to Face
Önerilen Hususlar	None
Staj Durumu	None
Amacı	This course provides students with TS in accordance with the Turkish Food Codex and fresh meat products, frozen meat products, slaughterhouse by-products, poultry meat products, fishery products to the production aims to gain qualifications.
İçeriği	Production of fresh meat, frozen meat products, slaughterhouse by-products, poultry meat products, aquatic products production.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	Production of fresh meat and meat products
2	Production of frozen meat and meat products
3	Production of slaughterhouse by-products
4	Production of poultry meat products
5	Production of aquatic products

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Fresh Meat Production	Lecture and practice
2	Fresh Meat Production	Lecture and practice
3	Fresh Meat Production	Lecture and practice
4	Fresh Meat Production	Lecture and practice
5	Frozen Meat Products	Lecture and practice
6	Frozen Meat Products	Lecture and practice
7	Frozen Meat Products	Lecture and practice
8	Midterm Exam
9	Frozen Meat Products	Lecture and practice
10	Slaughterhouse by-products	Lecture and practice
11	Slaughterhouse by-products	Lecture and practice
12	Poultry Meat Products	Lecture and practice
13	Poultry Meat Products	Lecture and practice
14	Aquaculture Production	Lecture and practice
15	Aquaculture Production	Lecture and practice
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	Production of fresh meat and meat products	10	1͵2
2	Production of frozen meat and meat products	10	1͵2
3	Production of slaughterhouse by-products	10	1͵2
4	Production of poultry meat products	10	1͵2
5	Production of aquatic products	10	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	4	56
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	6	6
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	8	8
15	Final Exam	1	1	1
				100