Ders Bilgileri

TECHNOLOGY OF SPECIAL FOODS
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 211	Fall	2	2	3	4

Ön Koşulu Olan Ders( ler )	NONE
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Doç.Dr. Sadin ÖZDEMİR
Öğretim Sistemi	Face to Face
Önerilen Hususlar	NONE
Staj Durumu	None
Amacı	According to the technique, to gain of production control of special foods
İçeriği	To control the processing of honey, to control the production molasses, control the production chocolate, to control the production delight, to control the production Tahini Halva, to control the production of soft and hard sugar, to control the production of ketchup and mayonnaise to control the production of food products in powder form

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To control the processing of honey
2	To control the production molasses
3	To control the production chocolate
4	To control the production delight
5	To control the production Tahini Halva
6	To control the production of soft
7	To control the production of hard sugar

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	To control the processing of honey	Lecture and practice
2	To control the processing of honey	Lecture and practice
3	To control the processing of molasses	Lecture and practice
4	To control the processing of molasses	Lecture and practice
5	To control the production of chocolate	Lecture and practice
6	To control the production of chocolate	Lecture and practice
7	To control the production of delight	Lecture and practice
8	Midterm exam
9	To control the production of delight	Lecture and practice
10	To control the production of tahini halva	Lecture and practice
11	To control the production of tahini halva	Lecture and practice
12	To control the production of soft sugar	Lecture and practice
13	To control the production of soft sugar	Lecture and practice
14	To control the production of hard sugar	Lecture and practice
15	To control the production of hard sugar	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	To control the processing of honey	19	1͵2
2	To control the production molasses	19	1͵2
3	To control the production chocolate	19	1͵2
4	To control the production delight	19	1͵2
5	To control the production Tahini Halva	19	1͵2
6	To control the production of soft	19	1͵2
7	To control the production of hard sugar	19	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