Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
TRADITIONAL FOOD TECHNOLOGY KBB204 4. Semester 2 + 2 3.0 7.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The aim of the course is to explain the Turkish nutrition culture to the student and to give detailed information about our traditional foods.
Course Content Traditional foods whose raw material is grapes.
Learning Outcomes 1) The student learns the concepts of adequate and balanced nutrition.
2) The student learns the Turkish cousin culture.
3) The student will have information about the production methods of our traditional products.
4) The student learns the developments in the production of traditional foods on an industrial scale
5) The student learns the applications of quality assurance systems in traditional food production.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Composition of Grape and Berries and Grapes Lecture
Opinion Pool; Colloquium
Case Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
2. Week Molasses Technology Lecture; Question Answer
Opinion Pool; Colloquium
Brain Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
3. Week Grape Juice and Must Technology Lecture; Question Answer
Opinion Pool; Colloquium
Brain Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
4. Week Hardaliye Technology Lecture; Question Answer; Case Study
Opinion Pool; Colloquium
Problem Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
5. Week Pestil Technology Lecture; Case Study
Opinion Pool; Colloquium
Case Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
6. Week Grape Drying Technology Lecture; Case Study
Opinion Pool; Colloquium
Case Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
7. Week Köfter Technology Lecture; Case Study
Opinion Pool; Colloquium
Case Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
8. Week Midterm exam Question Answer
9. Week Technical visit Lecture; Case Study; Education Excursion
Opinion Pool; Colloquium
Case Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
10. Week Grape Pickle Technology Lecture; Case Study
Opinion Pool; Colloquium
Case Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
11. Week Koruk Sour Technology Lecture; Case Study
Opinion Pool; Colloquium
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
12. Week Pickled Leaf Technology Lecture; Case Study
Opinion Pool; Colloquium
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
13. Week Cevizli Sucuk Technology Lecture; Question Answer; Case Study
Opinion Pool; Colloquium
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
14. Week Bulama Technology Lecture; Question Answer; Case Study
Brainstorming; Opinion Pool
Brain Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
15. Week Technical visit Lecture; Question Answer; Case Study; Education Excursion
Brainstorming; Opinion Pool
Case Based Learning 		Activity (Web Search, Library Work, Trip, Observation, Interview etc.) Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
16. Week Final exam Question Answer

Sources Used in This Course
Recommended Sources
1. Uluslar Arası "Adriyatik'ten Kafkaslar'a Geleneksel Gıdalar" Sempozyumu. 15-17 Nisan 2010. Tekirdağ. Bildiri Kitabı. 1092 s.
Aktan, N. ve Kalkan, H.,1988. Sirke Teknolojisi. Ege Üniversitesi Basımevi.
Aktan, N., Kalkan, H., Yücel, U.,1999. Turşu Teknolojisi. Ege Üniversitesi Ege Meslek Yüksekokulu Yayınları No:23, İzmir.
ALTAN, A. 2005. Özel Gıdalar Teknolojisi. Çukurova Üniversitesi, Ziraat Fak. Yayınları. Adana. 323 s.
Geleneksel Gıdalar Sempozyumu I. 23-24 Eylül 2004. Van. Bildiri Kitabı. 451 s.
Geleneksel Gıdalar Sempozyumu II. 27-29 Mayıs 2009. Van. Bildiri Kitabı. 928 s.
Geleneksel Gıdalar Sempozyumu III. 10-12 Mayıs 2012. Konya. Bildiri Kitabı. 875 s.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 14 4
Midterm Exam 1 1
Time to prepare for Midterm Exam 7 5
Final Exam 1 1
Time to prepare for Final Exam 7 5
14 2
10 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload