Information Package / Course Catalogue
Convenience Food Practice in Water Product
Course Code: ZSU534
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: 8
Objectives of the Course

Teaching that water product is important in convenience food technology. Teaching the convenience food preparing techniques with using water product

Course Content

Evaluation of convenience sea and freswater food techniques and also production process steps of convenience food like food fish, garniture, marinade etc.

Name of Lecturer(s)
Lec. Birsen KIRIM
Learning Outcomes
1.Teaching different production development
2.Teaching processing techniques of convenience food fish
3.Preparing new production for industry
4.Introduction of convenience water product
5.To know transportation and packaging methods
Recommended or Required Reading
1.Bilgin, B., Erkan, Ü.C. 2008. Bir Hazır Yemek İşletmesinde HACCP Sisteminin Kurulması. JOTAF., 5(3), 267-281.
2.Caklı Ş. (2007). Su ürünleri İşleme Teknolojisi 1. E.Ü. Basım evi. Ege Üniversitesi Yayınları,Su Ürünleri Fakültesi yayın No:76, s:696.
3.Caklı Ş. (2008). Su ürünleri İşleme Teknolojisi 2. E.Ü. Basım evi. E.Ü. Basım evi. Ege Üniversitesi Yayınları,Su Ürünleri Fakültesi yayın No:77, S.513 Gokoğlu N. (2002).
4.Willan, A., 1909Anne Willan's LOOK & COOK Fish Classics, ISBN-13 978-1564581907, 127p.
5.Willian A., 1907, Fish Classics by Anne Willan, 9781564581907, available at Book Depository with free delivery worldwide, 133p.
Weekly Detailed Course Contents
Week 1 - Theoretical
What is mean convenience food ?
Week 2 - Theoretical
State of sea/freswater food in world kitchen
Week 3 - Theoretical
Convenience food is made from water product
Week 4 - Theoretical
Main water product is made convenience food
Week 5 - Theoretical
Buying, cleaning, portioning, keeping of water product
Week 6 - Theoretical
Fish soup, burger, nugget preparation techniques
Week 7 - Theoretical
Fish soup, burger, nugget preparation techniques
Week 8 - Theoretical
Fish ball, croquet techniques
Week 9 - Theoretical
Fish garniture
Week 10 - Theoretical
Fish marinade
Week 11 - Theoretical
Production of fish salami and sausage
Week 12 - Theoretical
Fumigation technology and cold fumigation process steps
Week 13 - Theoretical
Preperation sushi
Week 14 - Theoretical
Importance of convenience food and consumption
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory144284
Assignment415164
Midterm Examination115116
Final Examination135136
TOTAL WORKLOAD (hours)200
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
5
5
5
OÇ-2
5
4
4
OÇ-3
4
3
3
OÇ-4
4
3
3
OÇ-5
4
4
3
Adnan Menderes University - Information Package / Course Catalogue
2026