1	Course Title:	FOOD CONSERVATION TECHNIQUES
2	Course Code:	ASLS213
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. ERDOĞAN BOZAN
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18 e-mail: ebozan@uludag.edu.tr
18	Website:
19	Objective of the Course:	In this course, hygienic and technical control of nutrients, from production to consumption in the best conditions to process, transport and protection of information and applications to ensure the aim is to gain.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Quality control of food in the kitchen can do.; 2 Warehouse controls can do .; 3 Can store food.; 4 Can store food by processing .;

22	Course Content:

Week	Theoretical	Practical
1	Quality control of food in the kitchen, Hygiene in food preparation and cooking.	Quality control of food in the kitchen, Hygiene in food preparation and cooking.
2	Sampling of food, Evaluation of service quality in kitchen.	Sampling of food, Evaluation of service quality in kitchen.
3	Warehouse entrance and exit controls of foodstuffs.	Warehouse entrance and exit controls of foodstuffs.
4	Planning of physical properties of warehouses, Temperature control of storages	Planning of physical properties of warehouses, Temperature control of storages
5	Storage of unprocessed food.	Storage of unprocessed food.
6	Storage of unprocessed food.	Storage of unprocessed food.
7	Storage of prepared foods, Storage of frozen foods.	Storage of prepared foods, Storage of frozen foods.
8	Storage of Foods by Cooling Method, Storage of Foods by Freezing Method, Storage of food by salting.	Storage of Foods by Cooling Method, Storage of Foods by Freezing Method, Storage of food by salting.
9	Storage of food with spices.	Storage of food with spices.
10	Storage of Foods with Sugar.	Storage of Foods with Sugar.
11	Drying of foods and storage.	Drying of foods and storage.
12	Canned Food Storage.	Canned Food Storage.
13	Fermented Storage of Foods.	Fermented Storage of Foods.
14	Canned Food Storage.	Canned Food Storage.

23	Textbooks, References and/or Other Materials:	Bulduk, S. (2010). Gıda Teknolojisi. Detay Yayıncılık, Ankara.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	11	3	33
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	6	6
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 2 2 0 4 0 0 0 0 0 0 0 0 LO2 4 4 0 0 0 0 0 0 0 0 0 0 LO3 0 0 5 0 0 0 0 0 0 0 0 0 LO4 0 0 0 0 0 0 0 0 0 3 3 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High