Information Package / Course Catalogue
| Course Code | : GT232 |
| 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 | : 3 |
Production on meat and products, on according to Turkish Foods Standards and Turkish Standards. Fresh and frozen products.
Produce of popular Turkish meat productions and knowledge about other coountires meat products
| Lec. İhsan Bülent HELVA |
| 1. | Produce of fresh meat and products |
| 2. | To be able to Turkish sausage |
| 3. | To be able to pastrami and brasied meat |
| 4. | To be able to doner, meatball and coated meat |
| 5. | to be able to comprehend emulsified type meat products, ready to eat meat products and knowledges about other countries meat products |
| 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. | Et Muayenesi ve Et Ürünleri Teknolojisi -Doç.Dr. Ali Arslan |
| 4. | Poultry Meat Science - D.L.Fletcher |
| 5. | Poultry Meat Processing - E.R. Sams |
| 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 | 4 | 0 | 4 | 16 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 77 | |||
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 | 5 | 4 | 1 | 3 | 5 |
OÇ-2 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 1 | 3 | 5 |
OÇ-3 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 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 |