Information Package / Course Catalogue
Vocational Aplications
Course Code: KGK262
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The goal of this course is to improve theoretical and practical knowledge in food processes and food processing equipments by visiting food processing plants.

Course Content

Making tour to a sauce fabric, Practice in the department (making pickled green olive), Making tour to a fabric of soft drink, Making tour to a fabric of pickled olive and pickle, Practice in the department ( Making black olive), Making tour to a fabric of flour, Making tour to a fabric of pasta, Making tour to a fabric of concentrated fruit juice, Midterm exam, Making tour to a fabric of bread, Making tour to a food fair, Making tour to a slaughterhouse, Making tour to a sugar fabric, Making tour to a fabric of Turkish delight.

Name of Lecturer(s)
Learning Outcomes
1.Follow the theoretically knowledge related with food application area and thus gain ability to adapt the attained knowledge to industrial scale.
2.Prepare themselves to working life and conditions.
3.To visit food application area
4.Follow the theoretically knowledge related with food application area and thus gain ability to adapt the attained knowledge to industrial scale.
5. Prepare themselves to working life and conditions.
Recommended or Required Reading
1.Temel Gıda Analizleri Yazar: Vildan Uylaşer , Fikri Başoğlu Kapak Tasarımı: Önder Aydoğmuş Yayınevi : Dora Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical
Olive oil production
Week 2 - Theoretical
table olive,canned food and pickles production
Week 3 - Theoretical
Dried fruits production
Week 4 - Theoretical
Concantrated fruit juice production
Week 5 - Theoretical
Dairy products production
Week 6 - Theoretical
Tomato paste production
Week 7 - Theoretical
Confectionery and turkish delight production Quiz
Week 8 - Theoretical
Wheat flour production
Week 9 - Theoretical & Practice
Wheat flour production
Week 10 - Theoretical
Frozen food production
Week 11 - Theoretical
Slaughterhouse production
Week 12 - Theoretical
Nuts production
Week 13 - Theoretical
Wine production
Week 14 - Theoretical
Bread production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1112
Quiz1112
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)54
Contribution of Learning Outcomes to Programme Outcomes
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
OÇ-1
4
3
3
3
2
3
3
3
3
3
3
3
OÇ-2
4
3
3
3
2
3
3
3
3
3
3
3
OÇ-3
4
3
3
3
2
3
3
3
3
3
3
3
OÇ-4
4
3
3
3
2
3
3
3
3
3
3
3
OÇ-5
4
3
3
3
2
3
3
3
3
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026