Information Package / Course Catalogue
| Course Code | : GT247 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 1 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
Ruminants and poultry meat sources, slaughtering, cutting of meat pieces and giblets on Turkish Standards
Production on fresh and freezed type meats, poultry meats.
| Lec. İhsan Bülent HELVA |
| 1. | to be able to produce fresh meat and products |
| 2. | to be able to produce freezed type meat and products |
| 3. | to be able to produce giblets |
| 4. | to be able to produce poultry meat |
| 5. | to be able to process poultry meat |
| 1. | Et Bilimi ve Teknolojisi – Prof .Dr. Aydın Öztan |
| 2. | Et Ürünleri İşleme Müh.- Prof.Dr.H.Yusuf Gökalp, Prof.Dr.Mükerrem Kaya- Doç.Dr.Ömer Zorba |
| 3. | Poultry Meat Science - D.L.Fletcher |
| 4. | Poultry Meat Processing - E.R. Sams |
| 5. | Lecture's notes |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Lecture - Practice | 14 | 0 | 1 | 14 |
| Laboratory | 6 | 0 | 8 | 48 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 1 | 5 | 5 |
OÇ-2 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 1 | 3 | 5 |
OÇ-3 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 5 | 4 | 1 | 3 | 5 |
OÇ-4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 1 | 3 | 5 |
OÇ-5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 1 | 3 | 5 |