Information Package / Course Catalogue
| Course Code | : EU235 |
| 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 |
In this course,it is aimed to provide students with the need to examine the meat in order to prevent food poisoning and take epidemic diseases among animals under control and not to infect people with the meat of slaughtered and hunted cattle, sheep, poultry, meat and water animals
History and importance of meat inspection. Effects on public health and the importance of meat inspection. Why and how should Ante mortem (live) examination be done? How and why should Post mortem (after slaughter) be examined ? Inspection methods and information about the decisions made by the lymphatic system.
| 1. | To be able to comprehend the history and importance of meat inspection. |
| 2. | To be able to explain the effects of meat inspection on public health |
| 3. | To be able to comprehend mortem (live) inspection |
| 4. | To be able to comprehend mortem (after slaughter) inspection |
| 5. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 30 | 2 | 0 | 60 |
| Lecture - Practice | 15 | 1 | 0 | 15 |
| TOTAL WORKLOAD (hours) | 75 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | |
OÇ-1 | 5 | 3 | 4 | 2 | |||||||||||
OÇ-2 | 5 | 3 | 4 | 1 | 2 | ||||||||||
OÇ-3 | 5 | 4 | 3 | 2 | |||||||||||
OÇ-4 | 2 | 5 | 4 | 2 | 3 | ||||||||||
OÇ-5 | 2 | 4 | 2 | 5 | 3 | ||||||||||