| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ÇG208.5B | Specialty Foods | Elective | 2 | 4 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| 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. |
| Name of Lecturer(s) |
| Öğr. Gör. Arzu ÇİMEN |
| 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 |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 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. |
| Weekly Detailed Course Contents |
|
| 1 | Physical, chemical and microbiological properties of honey production and honey
| | | | 2 | Physical, chemical and microbiological properties of honey production and honey
| | | | 3 | Physical, chemical and microbiological properties of eggs
| | | | 4 | Coffee Technology
| | | | 5 | Tea Technology
| | | | 6 | Sugar Technology
| | | | 7 | Sugar Technology
| | | | 8 | Midterm Exam
| | | | 9 | Confectionery Technology
| | | | 10 | Cocoa and chocolate production
| | | | 11 | Baby food production
| | | | 12 | Components and production of tahini halva
| | | | 13 | Production of fruit leather and churchkhela
| | | | 14 | Components and production of various molasses
| | | | 15 | Chips production
| | | | 16 | Final Exam | | |
|
| Recommended or Required Reading |
| Ali ALTAN (1997) Özel Gıdalar
Semih ÖTLEŞ (1995) Bal ve Bal Teknolojisi |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 15 | 3 | 45 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 4 | 3 | 12 |
| Individual Study for Final Examination | 4 | 4 | 16 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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