Information Package / Course Catalogue
| Course Code | : GKA207 |
| 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 |
Aims to obtain detailed theoretical and practical knowledge about the grain and product analyzes.
The importance of cereals in nutrition, commercially important cereals, morphology and composition of wheat, discretion of wheat quality and standardization, wheat milling and production of wheat flour, packaging and storage of flour, production of bread, production of macaroni, biscuits, cracker and cake production technologies, starch production, breakfast cereals
| Lec. Ali GÖNCÜ |
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| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Laboratory | 5 | 0 | 1 | 5 |
| Individual Work | 2 | 1 | 1 | 4 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 14 | 1 | 15 |
| TOTAL WORKLOAD (hours) | 77 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 5 | 5 | 5 | 3 | 4 | 4 | 1 |
OÇ-2 | 5 | 5 | 5 | 3 | 4 | 4 | 1 |
OÇ-3 | 5 | 5 | 5 | 3 | 4 | 4 | 1 |
OÇ-4 | 5 | 5 | 5 | 3 | 4 | 4 | 1 |
OÇ-5 | 5 | 5 | 5 | 3 | 4 | 4 | 1 |