Information Package / Course Catalogue
| Course Code | : LBT205 |
| 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 this course is to understand the production techniques of foods that are ready for consumption and do not require any processing of the consumer except heating.
In this course, the properties of raw materials and fillers used in ready meals, examination of varieties and production techniques of many canned foods are included.
| Ins. Hilal DEMİRPENÇE |
| 1. | Raw materials and fillers |
| 2. | Prepared food production methods |
| 3. | Cleaning and disinfection in enterprises |
| 4. | Hygiene and sanitation concepts |
| 5. | Packing methods |
| 1. | Bekir Cemeroğlu, 2009. Fruit and Vegetable Processing Technology, Volume 1 and Volume 2. |
| 2. | Food Technology Association Publications, No: 38 Ankara Book: Yurdagel, Ü., Yaman, Ü. and Baysal T., 1996. |
| 3. | Cooking, Meat and Fish Canning Technology. Supplementary Textbook, Ege Vocational School Publication No: 21 Bornova-İzmir |
| 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 |
| Assignment | 14 | 1 | 1 | 28 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 78 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | |
OÇ-1 | 2 | 1 | 1 | 2 | 4 | 4 | 3 | 3 |
OÇ-2 | 2 | 1 | 1 | 2 | 4 | 4 | 3 | 3 |
OÇ-3 | 2 | 1 | 1 | 2 | 4 | 4 | 3 | 3 |
OÇ-4 | 2 | 1 | 1 | 2 | 4 | 4 | 3 | 3 |
OÇ-5 | 2 | 1 | 1 | 2 | 4 | 4 | 3 | 3 |