Information Package / Course Catalogue
| Course Code | : KGT244 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of the course is • to teach drink technology • to equip students with the knowledge and skills of fermentation technology • to develop the ability of the students to microorganism in drink • to give the students basic information about quality of products • to provide the basic knowledge about drinkink raw materials
• raw materials used • fermentation technology • knowledge some analysis • quality of drinking products
| 1. | To have the knowledge and skills of fermentation technology |
| 2. | Able to explain beer production |
| 3. | To have knowledge about and awareness of higer alcohols |
| 4. | To have knowledge about and awareness of various alcohols |
| 5. | To have the knowledge and skills of various fermentation technology |
| 1. | Ribéreau-Gayon, P., Dubourdieu, D., Donéche, B., Lonvaud, A., 2000, Handbook of Enology- The Microbiology of Wine and Vinification, Vol.1, John Wiley& Sons, Chichester, England. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Assignment | 1 | 1 | 1 | 2 |
| Individual Work | 9 | 0 | 1 | 9 |
| Quiz | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 6 | 0 | 6 |
| TOTAL WORKLOAD (hours) | 79 | |||
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 | 5 | 4 | 5 | 4 | 4 | 4 | 4 | 4 | ||||
OÇ-2 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | |||
OÇ-3 | 5 | 5 | 3 | 3 | 4 | 4 | 4 | 5 | 5 | 3 | |||
OÇ-4 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 5 | 4 | 4 | |||
OÇ-5 | 4 | 4 | 3 | 4 | 4 | 3 | 5 | 4 | 4 | 5 | |||