Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları
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Contactinformation of the Course Coordinator:
Öğr. Gör. Saadet Dilek YILDIZ sdilekyildiz@uludag.edu.tr 0224 294 615 32 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
By learning the resources specific to the regions, students can provide improvements in the quality, content and effects of the products in the region where they will work; In time, they can increase the preference of the products they work in the market by increasing the confidence and expectations for the product.
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Learning Outcomes:
1
Fability to improve oneself in scientific and technical fields related to products from different regions;;
2
Ability to produce different local products in accordance with their technologies;;
3
Understanding the importance of protecting local products;;
4
Learning the basic concepts within the scope of the course;;
5
Obtaining information about Geographically Indicated Products;;
6
Knowing the movements that popularize the consumption 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
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Local Products in the Marmara region (Cont)
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Local Products in the Black Sea region
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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
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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
Measurement and evoluation is carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information
Results are determined with the letter grade determined by the student automation system.
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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
