Öğr. Gör. Saadet Dilek YILDIZ sdilekyildiz@uludag.edu.tr 0224 294 615 34 BUÜ Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Programı
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Website:
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Objective of the Course:
The importance and properties of local products and different local products according to the regions are taught within the scope of the course.
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Contribution of the Course to Professional Development
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Learning Outcomes:
1
Fability to improve oneself in scientific and technical fields related to products from different regions;;
2
To be able to produce different local products in accordance with the Turkish Food Codex and legislation;;
3
To be prone to teamwork in companies producing local products;;
4
Understanding the importance of protecting local products;;
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To be able to use machines in the production of local products;;
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Course Content:
Week
Theoretical
Practical
1
Concepts of Local Cuisine and Local Products, Sustainability of local products
2
Geographical Sign Concept and Applications
3
Local Products in the Marmara region
4
Local Products in the Marmara region (Cont)
5
Local Products in the Black Sea region
6
Local Products in the Mediterranean region
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Local Products in the Mediterranean region (Cont)
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Local Products in the Southeastern Anatolia region
9
Local Products in the Aegean region
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Local Products in the Aegean region (Cont.)
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Local Products in the Eastern Anatolia region
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Local Products in the Eastern Anatolia region (Cont)
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Local Products in the Central Anatolia region
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Local Products in the Central Anatolia region (Cont.)
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Textbooks, References and/or Other Materials:
Gökçe, N., Mil B., Yüncü H.R., Önçel S., Bekar A., Kabacık M., Özdoğan O.N., Işık N., (2016). Yöresel Mutfaklar, Anadolu Üniversitesi Yayını No: 3375, Eskişehir. Şengül S., Türkay O. (2017). Türkiye’nin Yöresel Mutfakları, Detay Yayıncılık, Ankara.
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
30
Quiz
0
0
Homeworks, Performances
1
10
Final Exam
1
60
Total
3
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
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
2
28
Practicals/Labs
0
0
0
Self Study and Preparation
14
1
14
Homeworks, Performances
1
12
12
Projects
1
12
12
Field Studies
0
0
0
Midtermexams
1
10
10
Others
0
0
0
Final Exams
1
14
14
Total WorkLoad
90
Total workload/ 30 hr
3
ECTS Credit of the Course
3
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
