Ders Bilgileri

CEREAL TECHNOLOGY II
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 204	Spring	1	2	2	7

Ön Koşulu Olan Ders( ler )	None
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Assist. Prof. Dr. Ayşin GÜZEL DEĞER
Öğretim Sistemi	Face to Face
Önerilen Hususlar	None
Staj Durumu	None
Amacı	With this course it is aimed to gain competencies to the students of controlling the production of cereal products in accordance with legislation and the Turkish Food Codex.
İçeriği	Pasta production: kneading, vacuum application, pressing, molding and cutting, drying, cooling, ensiling; production of biscuit and cracker: mixture preparation, kneading, shaping, baking, cake production: preparation of the components, mixing, shaping, baking, cooling, production of breakfast cereal: grinding of raw material grinding, cooking, resting, crushing; legume (pulse) production: peeling, separation of leaf kernel, lubrication, sorting.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To control the production of pasta
2	To control the production of biscuit and cracker
3	To control the production of cake
4	To control the production of breakfast cereal
5	To control the production of legume

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Pasta production technology	Lecture and practice
2	Pasta production technology	Lecture and practice
3	Biscuit production technology	Lecture and practice
4	Biscuit production technology	Lecture and practice
5	Wafer production technology	Lecture and practice
6	Wafer production technology	Lecture and practice
7	Cake production technology	Lecture and practice
8	Mid term exam
9	Cake production technology	Lecture and practice
10	Cereals and grains	Lecture and practice
11	Cereals and grains	Lecture and practice
12	Starch production	Lecture and practice
13	Starch production	Lecture and practice
14	Bakliyatlar	Lecture and practice
15	Pulses production technology	Lecture and practice
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources
2	Cereal Technology II (Dr. Engin YARALI) - Foodelphi.com

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 production of pasta	11	1͵2
2	To control the production of biscuit and cracker	11	1͵2
3	To control the production of cake	11	1͵2
4	To control the production of breakfast cereal	11	1͵2
5	To control the production of legume	11	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
13	Final Exercise	0	0	0
0	Course Duration	14	3	42
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	6	84
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	10	10
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	10	10
14	Preparation for Final Exam	1	12	12
15	Final Exam	1	1	1
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