Information Package / Course Catalogue
| Course Code | : ZST525 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
Understanding cultural heritage and dairy products in Turkish culinary culture, the general characteristics and production methods of traditional dairy products, traditional dairy products by regions, geographical indications worldwide and in Turkey, dairy products with geographical indications, the slow food movement, slow food in Turkey, festivals, carnivals, and celebrations related to milk and its products, and sustainability in traditional products.
Understanding cultural heritage and dairy products in Turkish culinary culture, the general characteristics and production methods of traditional dairy products, traditional dairy products by regions, geographical indications worldwide and in Turkey, dairy products with geographical indications, the slow food movement, slow food in Turkey, festivals, carnivals, and celebrations related to milk and its products, sustainability in traditional products.
| 1. | Understands geographical indication. |
| 2. | Knows the national and international regulations on the subject. |
| 3. | Recognizes geographically marked products on a provincial and regional basis. |
| 4. | Knows the geographically indicated dairy products in Turkey. |
| 5. | May work on products with geographical indication potential. |
| 1. | Et ve Süt Kurumu-Coğrafi İşaretli Et ve Süt Ürünleri. 2018. Ankara |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Assignment | 4 | 3 | 2 | 20 |
| Term Project | 1 | 12 | 2 | 14 |
| Individual Work | 4 | 3 | 2 | 20 |
| Midterm Examination | 1 | 2 | 2 | 4 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 146 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | |||
OÇ-2 | 3 | 3 | |||
OÇ-3 | 2 | 3 | 3 | ||
OÇ-4 | 3 | 3 | |||
OÇ-5 | 3 | 3 | |||