HISTORY OF ATATURK'S PRINCIPLE AND REVOLUTION-I

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1 Course Title Level of Course HISTORY OF ATATURK'S PRINCIPLE AND REVOLUTION-I Course Code Type of Course ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Course Content HISTORY OF ATATURK'S PRINCIPLE AND REVOLUTION-I Compulsory Short Cycle Teaching Assist. Hülya Yiğit Face to Face The struggle for the establishment of Republic of Turkey, the reforms and to teach the philosophy of the state To be able to learn the concepts such as history and Revolution understand, the importance and nature of the course To be able to learn internal and external causes leading to the collapse of the Ottoman Empire To be able to learn developments towards to the World War I To be able to analyse the Treaty of Sevres To be able to learn foundng philosophy of the Republic of Turke.and develop a sense of owning this philosophy. World War I (starting reasons, blocks the formation of the Ottoman Empire State), World War I fought the Ottoman Denletinin fronts and results obtained from the Mudros Armistice, the Treaty of Sèvres, the National Struggle Period.

2 Weekly Detailed Course Contents WEEK Theoretical Courses 1 Introduction to the course (history, definition of concepts such as revolution, the importance and characteristics of the course of Turkish history in chronological and geographical boundaries, in the history of the Republican Turkish history). 2 Property and the First World War in the nineteenth century may have caused the date. TOPICS Practice Lecture, questionanswer, evaluation Lecture, questionanswer, evaluation 3 Blocks the formation of the pre-world War I. Lecture, questionanswer, evaluation 6 Start the course and the National Liberation War of Mustafa Kemal Pasha to Samsun 4 The results from the Ottoman Empire and World Lecture, questionanswer, evaluation War I fighting fronts. 5 The end of World War I and Maundros Truce. Lecture, questionanswer, evaluation Lecture, questionanswer, evaluation 7 Circular Letter of Amasya. Lecture, questionanswer, evaluation 8 Midterm exam Written examination 9 Congresses of Erzurum and Sivas,Protocol of Lecture, questionanswer, evaluation Amasya. 10 The opening of the last Ottoman Deputies Lecture, questionanswer, evaluation Assembly, Misak-ı Milli. 11 Parliament formally occupied and the closure of Lecture, questionanswer, evaluation Istanbul. 12 The opening of Turkey Grand National Assembly and the establishment of the regular army. Lecture, questionanswer, evaluation 13 First and Second Inonu War Lecture, questionanswer, evaluation 14 Battle of the Sakarya Lecture, questionanswer, evaluation 15 The Great Raid and Truce of Mudanya. Lecture, questionanswer, evaluation 16 Final exam Written examination Textbook / Material / Recommended Reading Lab Atatürk'ün Söylev ve Demeçleri I--II Mustafa Kemal Atatürk,Nutuk (Söylev),Cilt I-II.( ),Ankara Yılmaz Altuğ,Türk İnkılap Tarihi( ),İstanbıl Tuncer Baykara,Türk İnkılap Tarihi ve Atatürk İlkeleri,İzmir 1991 M.Goloğlu,Türk Devrim Tarihi,Trabzon 2010 Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100

3 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Makeup Examination Attending Lectures Question-Answer Individual Study for Mid term Examination Individual Study for Final Examination Reading TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

4 Course Title Level of Course ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Course Prerequisites Course (s) Course Suggested Topics Probation Status TURKISH LANGUAGE- I TURKISH LANGUAGE- I Course Code Type of Course Language of Instruction 1001 Course Aims Learning Outcomes Course Content Compulsory Short Cycle Prelector. Hüseyin Kürşat TÜRKAN Face to Face To let students to sense the features and operational rules of Turkish language and illustrate; toimprove vocabulary of the students via written and oral texts; to let students to gain compliancewith spelling rules and appropriate usage of punctuation marks habits; to let students to gain bookreading habits; to let students to gain scientific, questioning, critical commenting, creative andconstructive thinking habits. 1-Recognition of the structure and rules of the language, the language and cultural relationship. 2-Recognition of culture and civilization concepts 3-Recognition of historic background and features of Turkish Language 4-Classification of the sounds of the Turkish language 5-Ability to pronounce words according to the rules. 6-Recognition of how orthography and punctuation marks shall be used 7-Can be used as an effective verbal communication and written expression Language, culture; relationship between language and culture, distinction between civilization and culture, audio features, dialect, spelling and punctuation practices, the admission of verbal and written expression.

5 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS 1 Notice, Language and Features of the Language 2 Culture (Language Culture Relation, Culture Types) Civilization, Petition Writing 3 Mother Tongue, Context, Language and Expression, Symbol Image 4 Historical Periods and Progress of Turkish Language. 5 Historical Periods and Progress of Turkish Language. 6 Current Status and Spreading Areas of the Turkish Language. 7 Grammar and Sections (Phonetics, Formatting) 8 Midterm Exam 9 Grammar and Sections (Phonetics, Formatting) 10 Grammar and Sections (Phonetics, Formatting) 11 Grammar and Sections (Phonetics, Formatting) 12 Punctuation Marks and Usage Related Applications 13 Admission of verbal and written expression types 14 Applications of verbal expression 15 Writing applicaitons Practice Lab 16 Final exam Textbook / Material / Recommended Reading Fevziye Abdullah Tansel, İyi ve Doğru Yazma Usulleri III, Kubbealtı Akademi Yay., İstanbul Hamza Zülfikar, Doğru Yazma ve Konuşma Bilgileri I, Ankara İsmail Parlatır-vd., Türk Dili (Sözlü ve Yazılı Anlatım Türleri ile Anlatım Teknikleri), Ekin Yay., Bursa Muharrem Ergin, Türk Dil Bilgisi, Bayrak Yay., 20 b., İstanbul Mustafa Aça- vd., Türk Dili ve Kompozisyon, Kültür Ajans Yay., Ankara Zeynep Korkmaz-vd., Türk Dili ve Kompozisyon, Ekin Yay. 2. b., Bursa Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

6 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

7 ENGLISH-I Course Title ENGLISH-I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Teaching Assist. Ebru TÜRK Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Course Content Common European Framework of Reference for Languages (Common European Framework) A1 level determined to provide students with the skills to acquire and be able to use English in their daily lives. 1-Express the statements used in daily life. 2-Understand reading passages and answer the questions related to the text. 3-State their problems that they might meet in daily life using a simple language. 4-Write letter or petition using correct sentence patterns. The students in next years "Professional English" courses to follow, they will need postgraduate and professional lives; which to base levels in English English grammar, vocabulary and reading comprehension skills.

8 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS 1 Talking/reading about daily activities or habits /Simple Present Tense(positive &negative sentences) 2 Talking/reading about daily activities or habits /Simple Present Tense(positive &negative sentences) 3 Comparing people and objects /Adjectives (Comparative forms) 4 Comparing people and objects /Adjectives (Superlative forms) 5 Talking /reading about past events /Simple Past Tense (positive&negative sentences) 6 Asking about past actions or events /Simple Past Tense (questions) 7 Revision of the Simple Present Tense 8 Mid-term exam 9 Talking/reading about future plans /intentions ( going to.) 10 Affirmative,negative and interrogative forms of Will 11 Revision of the future tense; will and going to 12 Past Continuous Tense 13 Reading passages 14 General review 15 General review Practice Lab 16 Final exam Textbook / Material / Recommended Reading Murphy R. 2006; Essential Grammar In Use, Cambridge, Great Britain. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

9 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Quiz Attending Lectures Team/Group Work Project Preparation Individual Study for Homework Problems Individual Study for Mid term Examination Individual Study for Final Examination Reading TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

10 CHEMISTRY I Course Title CHEMISTRY I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 3.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Teaching Assist. Ayça AKTAŞ Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Exchange of students with the structure and composition of matter intended to teach the basic concepts of chemistry Knows the concepts of chemistry Read and write chemical formulas To obtain information on the periodic system Knows the properties of matter and Knows the basic laws of chemistry Compensates for chemical reactions. Course Content States of matter and knows. Basic theory and atomic structure, and properties of matter, the periodic table, chemical bonding, composite naming and formula writing, basic laws of chemistry, atomic weight, molecular weight, the mole concept and the compound of formula calculations, and problem-solving techniques, chemical methods, solutions, mixtures, and concentration calculations, gases.

11 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Substance, Elements 2 Compounds 3 Quantification and mole Concepts 4 Writing Compound Formulas 5 Solutions, 6 Atomic Structure and Theories, 7 Chemical Reactions and Calculations 8 Midterm Exam 9 Utilization of Reaction Stoichiometry 10 Reaction Stoichiometry- Chemical Calculations 11 Gases and Gases Properties 12 Utilization of Gas Stoichiometry, 13 Gas Laws 14 Liquids substances, Liquid Structure 15 Solid Substances, Solid Structures 16 Final exam Textbook / Material / Recommended Reading Çözümlü genel Kimya Problemleri Karadeniz Teknik Üniversitesi Kimya Yük. Müh. Faruk Tosun (Çağlayan Basım evi ), Temel Kimya M.J Sıenko? R. A Plane (Savaş Yayınları ), Türkçe Kimya Terimleri El Kitabı (İstanbul Üniversitesi Kimya Fakültesi ) Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

12 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 90 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 90 / 30 = 3.00 ~ 3 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

13 LABORATORY TECHNIQUES I Course Title LABORATORY TECHNIQUES I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 5.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 1 Year of Course 1 Semester 1 Course Lecturer (s) Education System Assist. Prof. Dr. Özlem TURAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Personal and Laboratory safety precautions,analysis of pre-preparations and after operations and filtering, deposition, centrifugation, distillation and it is aimed to teach the extraction operation. 1-Learning to laboratory. 2-Personal and laboratory safety precautions 3-Knows how to prepare for analysis 4-Analysis after the operations. 5-Knows to Filtering 6-Knows to deposition process 7-Knows the process of centrifugation 8-Knows the distillation process. Course Content 9-Knows the extraction process. Personal Safety Precautions, Laboratory General Safety Precautions, Safe working with Chemicals, Preparations of Analyses, Processes of Postanalyses, Filtrating, Centrifuge, Distillation, Extraction.

14 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice 1 Personal Safety Precautions Description of laboratory. 2 Personal Safety Precautions Description of laboratory. 3 Laboratory General Safety Precautions Safety precautions applications. 4 Safe working with Chemicals Presentation of chemical substances 5 Safe working with Chemicals Organization of chemical substances 6 Preparations of Analyses Analysis of the determinations and provision of appropriate working environment. 7 Processes of Postanalyses Processes of Postanalyses 8 Midterm Exam 9 Processes of Postanalyses Evaluation of the analysis results 10 Filtrating Filtrating Lab 11 Sedimentation Sedimentation 12 Centrifuge Centrifuge 13 Distillation Distillation 14 Extraction Extraction 15 Extraction Extraction 16 Final exam Textbook / Material / Recommended Reading Altan, A Laboratuvar Tekniği. Çukurova Üniversitesi Ziraat Fakültesi, Ders Kitabı No:36, Adana; Laboratuar Teknikleri/ Yrd. Doç. Dr. Süreyya SALTAN EVRENSEL/2011. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

15 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 150 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 150 / 30 = 5.00 ~ 5 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

16 MICROBIOLOGY Course Title MICROBIOLOGY Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 6.00 Weekly (theoretical) 3 Weekly Practice Hours 2 Weekly Lab Hours 2 Year of Course 1 Semester 1 Course Lecturer (s) Education System Assist.Prof. Dr. Özlem TURAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes To students; In accordance with the legislation and analysis of unification of microbiological sampling, microbiological analysis for preparation, making microscopic examination with competence to obation culture is intended to gain. 1-Get to microboiological sample 2-To make preparation for microbiological anaylses 3-To obtain the culture. 4-Microbiological culture of refine Course Content 5-To do microscopic research Aseptic Working Techniques, Sample Receiving, Hygiene Control Samples, Preparations of Sterilization, Sterilization, Preparation of Medium, Preparations of Dilution Series, Culture, Incubation, Colony Morphology, Pure Culture Output, Preparation of Preparate, Examination at Microscope, Examination of Microorganism Cells, Counting in Lames.

17 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Aseptic Working Techniques Aseptic Working Techniques 2 Aseptic Working Techniques Sample Receiving Aseptic Working Techniques Sample Receiving 3 Hygiene Control Samples Hygiene Control Samples 4 Preparations of Sterilization Preparations of Sterilization 5 Sterilization Preparation of Medium Sterilization Preparation of Medium 6 Preparation of Medium Preparation of Medium 7 Preparations of Dilution Series Preparations of Dilution Series 8 Midterm Exam 9 Culture, Incubation Culture, Incubation 10 Colony Morphology Colony Morphology 11 Pure Culture Output, Preparation of Preparate Pure Culture Output, Preparation of Preparate 12 Preparation of Preparate, Examination at Microscope Preparation of Preparate, Examination at Microscope 13 Examination of Microorganism Cells Examination of Microorganism Cells 14 Examination of Microorganism Cells, Counting in Lames Examination of Microorganism Cells, Counting in Lames 15 Counting in Lames Counting in Lames 16 Final exam Textbook / Material / Recommended Reading Lab Özçelik, S Genel Mikrobiyoloji (İkinci Basım) Süleyman Demirel Üniversitesi Yayın No: 1. Atabey / Isparta, 259 sayfa. Temiz, A Genel Mikrobiyoloji Uygulama Teknikleri. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100

18 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 180 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 180 / 30 = 6.00 ~ 6 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

19 BUSINESS MATHEMATICS I Course Title BUSINESS MATHEMATICS I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Teaching Assist. Ayça AKTAŞ Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Course Content Bring to proficiency of mathematical operations. 1-About the s. Ability to make arithmetic operations.ability to upper and root calculations. The ability to use a calculator. 2-About algebraic. Abilitiy to do algebraic operations.the formula,transformation and add a value in formula.abilitly to factorization operations.writing rational expressions in simply 3-Ratio and Proportion, Solving the problem proportional and inverse proportion questions. 4-About complex numbers.be able to operations with complex numbers in Cartesian form. Convert complex numbers in poler form.be able to upper and root calculations with complex number. 5-Solving questions about polynomial and identities 6-Solving questions about equation and inequalities Sets, s, Decimal fractions, Complex numbers and Basic calculations, Calculations of the polar coordinates of complex numbers, Calculations of Algebra, Polynomial and Identity, Ratio and Proportion, Equations, Inequality.

20 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Sets 2 s 3 Decimal fractions 4 Decimal fractions 5 Complex numbers and Basic calculations 6 Calculations of the polar coordinates of complex numbers 7 Calculations of the polar coordinates of complex numbers 8 Midterm Exam 9 Calculations of Algebra 10 Polynomial and Identity 11 Polynomial and Identity 12 Ratio and Proportion 13 Equations 14 Equations 15 Inequality 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

21 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

22 HYGIENE AND SANITATION Course Title HYGIENE AND SANITATION Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Course Content Laws and in accordance with the rules of hygiene rules of personal hygiene, cleaning and disinfection of providing and operating the application to gain competencies. 1-Ensure personal hygiene 2-Apply the rules of the cleaning and disinfection Business Personal Hygiene, Personal Hygiene Rules, Businesses toilets and hand washing areas, Periodic Health Checks, Business Inputs and Outputs, Cleaning Supplies, Cleaning and Disinfection of Food Establishments.

23 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Personal hygiene 2 Personal hygiene 3 Personal hygiene 4 Personal hygiene rules 5 Personal hygiene rules 6 Toilets and Hand Washing Areas of Companies 7 Toilets and Hand Washing Areas of Companies 8 Midterm exam 9 Enterance and exit of business 10 Cleaning Supplies 11 Cleaning Supplies 12 Cleaning Supplies 13 Cleaning and hygiene in the cleaning businesses 14 Cleaning and hygiene in the cleaning businesses 15 Cleaning and hygiene in the cleaning businesses 16 Final exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

24 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 120 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 120 / 30 = 4.00 ~ 4 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

25 BASIC COMPUTER I Course Title BASIC COMPUTER I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 1 Weekly Practice Hours 1 Weekly Lab Hours 1 Year of Course 1 Semester 1 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Recognition and learning the computer programs Computer open and off Computer recognition Learning programs Use operating systems Writing with computer Course Content Able to draw on the computer table History of computer, general structure, learning CPU, RAM, ROM, harddisk, computer peripheral components, basic concepts, operating systems (Windows, DOS).

26 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Course description and explain 2 History of computer 3 General structure 4 CPU 5 RAM, ROM 6 Computer peripheral components 7 Computer peripheral components 8 Midterm exam 9 Basic concepts 10 Operating systems 11 DOS 12 DOS 13 Windows 14 Windows 15 Homework and assessment practices 16 Final exam Textbook / Material / Recommended Reading Temel bilgisayar bilimleri, Doç Dr. Ferruh Yıldız ve diğerleri, Atlas yay. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

27 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

28 FIRST AID Course Title FIRST AID Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Be able to first aid applications in emergency cases. 1-Knows basic first aid applications 2-Knows the basic life support in adults,children and infants Course Content 3-Knows first aid applications in emergency cases. Basic applications of first aid.first and second assessment, basic life support in adults, basic life support in kids and infants, first aid to congestion in respiratory tract, external and internal bleeding, wound and scar types, first aid in fracture and luxation, urgent care requiring that the diseases to first aid, Poisoning, heat stroke, burns and freezes, Emergency handling techniques, the fast-moving techniques in short distance, creating a stretcher for carry wonded or sick person.

29 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Basic first aid applications 2 First and second assessment 3 Basic life support in adults. 4 Basic life support in adults. 5 Basic life support in kids and infants 6 External and internal bleeding, first aid to congestion in respiratory tract 7 Wound and scar types 8 Midterm Exam 9 First aid in fracture and luxation 10 Urgent care requiring that the diseases to first aid 11 Poisoning, heat stroke 12 Burns and freezes 13 Emergency handling techniques 14 The fast-moving techniques in short distance 15 Creating a stretcher for carry wonded or sick person 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

30 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

31 FOOD BIOTECHNOLOGY Course Title FOOD BIOTECHNOLOGY Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 1 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Having knowledge of the literature about food biotechnology Biotechnology identifies Knows applications in biotechnological foods Course Content Have knowledge about Biotechnological advances Subject of biotechnology and importance, related to the fields of biotechnology, Food biotechnology is important in terms of bacteria, and properties, Food biotechnology is important in terms of yeast and properties, Food biotechnology is important in terms of molds, and properties, Food biotechnology is important in terms of bacteria, and properties.the development of biotechnology in the world and in Turkey, present status and development potential, biotechnology in animal food production, biotechnology in herbal food production, foods and genetically modified organisms, enzyme technology, food analysis and biotechnology.

32 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 The importance and subject of biotechnology 2 Related to the fields of biotechnology 3 Food biotechnology is important in terms of bacteria, and properties 4 Food biotechnology is important in terms of yeast, and properties 5 Food biotechnology is important in terms of mold, and properties 6 The development of biotechnology in the world and in Turkey 7 Present status and development potential 8 Midterm exam 9 Biotechnology in animal food production 10 Biotechnology in herbal food production 11 Foods and genetically modified organisms, 12 Foods and genetically modified organisms 13 Enzyme technology 14 Food analysis and biotechnology 15 Food analysis and biotechnology 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

34 Course Title Level of Course HISTORY OF ATATURK'S PRINCIPLE AND REVOLUTION-II Course Code Type of Course ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Course Content HISTORY OF ATATURK'S PRINCIPLE AND REVOLUTION-II Compulsory Short Cycle Teaching Assist. Hülya Yiğit Face to Face Struggle for foundation of Republic of Turkey, performed revolutions, to teach the philosophy of the government. 1-To learn Atatürk s political, social and economic revolutions for reach to the level of modern civilization 2-Appreciate to the importance of the full followed by the independet foreign policy of Atatürk s 3-Appreciate to the meaning of the principles and revolutions, significance, targets of Atatürk s Developments towards the Republic, Lozan Negotiations and Treaty,Political, Revolutions in legal, social and economic areas,political parties and attempts to transition to multi-party political life, Turkish foreign policy in Atatürk s term time, Turkish foreign policy after the Atatürk s term time, Principles Of Turkish Revolution (Republicanism, Populism, Secularism, Revolutionism, Statism, Nationalism ) complementary policies.

35 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS 1 Lozan peace treaty ( Begin, countries who participated, the topics discussed, to be signed ) 2 Introduction to topics important for Turkey to interviewed in Lozan 3 Matter of Musul 4 Matter of Bosporus 5 Matter of capitulations. 6 External debts of Ottoman Empire and matter of minorities. 7 The Declaration of the Republic and the regime's property 8 Midterm Exam 9 Introduction to the regulations in the field of education and culture 10 Law of Tevhid-I Tedrisat. Repeal of Şeriye and Evkaf procuration. 11 Facing to the development of education and culture activities 12 Social and economic modernization efforts have been made 13 Democratization efforts (transition to multi-party life) 14 Turkish foreign policy in Ataturk s term time. 15 Turkish foreign policy in Inönü s term time. Practice Lab 16 Final Exam Textbook / Material / Recommended Reading Mustafa Kemal Atatürk,Nutuk(Söylev),C.I-II. Atatürk'ün Söylev ve Demeçleri I-II ( ),Ankara Tuncer Baykara,Türk İnkılap Tarihi ve Atatürk İlkeleri,İzmir Yılmaz Altuğ,Türk İnkılap Tarihi ( ),İstanbul M. Goloğlu, Türk Devrim Tarihi, Trabzon Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

36 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Makeup Examination Attending Lectures Question-Answer Individual Study for Mid term Examination Individual Study for Final Examination Reading TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

37 Course Title Level of Course ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Course Prerequisites Course (s) Course Suggested Topics Probation Status TURKISH LANGUAGE- II TURKISH LANGUAGE- II Course Code Type of Course Language of Instruction 1001 Course Aims Learning Outcomes Course Content Compulsory Short Cycle Prelector. Hüseyin Kürşat TÜRKAN Face to Face Reading and researching of literature and tought world and be able to theoretical applications.recognize the types of written composition and make to applications to related these.be aware of the errors of language and fixing to them.knows how to preparation of academical articles and applications of them.the student s ability to develop accurate and good speaking and skills of writing with selected texts of Turk and world literature and history of tought. 1-For creating true,good and beautiful sentences; Identify the importance of these elements and the sentences. 2-Reading and researching to works about literature and tought world and be able to do theoretical applications. 3-Recognize to written composition types and to make applications related to these. 4-Be aware of the errors of language and fixing to them 5-Knows how to preparation of academical articles and applications of them. 6-Ability to develop accurate and good speaking and skills of writing with selected texts of Türk and world literature and history of tought Sentences grammar, word groups, the elements of the sentence, types of sentences, sentence analysis, sentence review samples, Composition (In the Composition; Subject, Note and Keynote, Theme, Imagination, Paragraph), Narration Types, Creative, Fictional Writings, Thought and Idea Transmitting Writings, Formal Writings (Minutes, Announcements, Reports, Business Letters and CV), Linguistic Faults (Writing and Punctuation Mark Faults, Expression Failures, Voice Based Faults), Conference, Scientific Research.

38 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS 1 Sentence Structure, Wordings, Sentence and Sentence Composing Elements 2 Sentence Types 3 Sentence Analysis, Sentence Inspection Examples 4 In the Composition; Subject, Note and Keynote, Theme, Imagination, Paragraph 5 Narration Types, Creative, Fictional Writings 6 Thought and Idea Transmitting Writings 7 Formal Writings and in significance 8 Midterm Exam 9 Petition, official report, report and writing principles 10 Curriculum Vitae and writing principles 11 Linguistic Faults (Writing and Punctuation Mark Faults ) 12 Linguistic Faults ( Expression Failures, Voice Based Faults ) 13 Linguistic Faults ( Expression Failures, Voice Based Faults ) 14 Conference, 15 Scientific Research. Practice Lab 16 Final Exam Textbook / Material / Recommended Reading Fevziye Abdullah Tansel, İyi ve Doğru Yazma Usulleri III, Kubbealtı Akademi Yay., İstanbul Hamza Zülfikar, Doğru Yazma ve Konuşma Bilgileri I, Ankara İsmail Parlatır-vd., Türk Dili (Sözlü ve Yazılı Anlatım Türleri ile Anlatım Teknikleri), Ekin Yay., Bursa Muharrem Ergin, Türk Dil Bilgisi, Bayrak Yay., 20 b., İstanbul Mustafa Aça- vd., Türk Dili ve Kompozisyon, Kültür Ajans Yay., Ankara Zeynep Korkmaz-vd., Türk Dili ve Kompozisyon, Ekin Yay. 2. b., Bursa Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

40 ENGLISH-II Course Title ENGLISH-II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Teaching Assist. Meltem DİZDAR Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Common European Framework of Reference for Languages (Common European Framework) A1 level determined to provide students with the skills to acquire and be able to use English in their daily lives. 1-Able to write in English, subject content in different social parts 2-Express the statements used in daily life. 3-Able to gain the ability to talk about themselves. Course Content 4-Able to gain the ability to write to any topic. The students in next years "Professional English" courses to follow, they will need postgraduate and professional lives; which to base levels in English English grammar, vocabulary and reading comprehension skills.

41 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS 1 Talking/reading about daily activities or habits /Simple Present Tense(positive &negative sentences) 2 Asking questions about daily activities, hobbies, likes,dislikes /Simple Present Tense (questions; frequency adverbs etc) 3 Comparing people and objects /Adjectives (Comparative forms) 4 Comparing people and objects /Adjectives (Superlative forms) 5 Talking /reading about past events /Simple Past Tense (positive&negative sentences) 6 Asking about past actions or events /Simple Past Tense (questions) 7 Revision of the Simple Present Tense 8 Mid-term exam 9 Talking/reading about future plans /intentions ( going to.) 10 Affirmative,negative and interrogative forms of Will 11 Revision of the future tense; will and going to 12 Past Continuous Tense 13 Reading passages 14 General review 15 General review Practice Lab 16 Final exam Textbook / Material / Recommended Reading Murphy R. 2006; Essential Grammar In Use, Cambridge, Great Britain. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

42 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Quiz Attending Lectures Practice Project Preparation Individual Study for Homework Problems Individual Study for Mid term Examination Individual Study for Final Examination Oral Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

43 CHEMISTRY II Course Title CHEMISTRY II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 3.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Teaching Assist. Ayça AKTAŞ Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Chemical kinetics and equilibrium to able to comprehend, to learning Acids, bases and solutions, to comprehend of elements and nucleus chemistry. 1-Knows to Chemical kinetics, Chemical equilibrium 2-To be informed about solutions 3-Knows to products resolutions Course Content 4-Knows to elements and chemistry of the nucleus Chemical kinetics, Chemical equilibrium, Acids and Bases, Buffer solutions, İonic equilibrium in aquatic solutions, Solubility product, chemistry of elements, Nucleus chemistry.

44 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Chemical kinetics 2 Chemical kinetics 3 Chemical equilibrium 4 Chemical equilibrium 5 Acids and bases 6 Acids and bases 7 Buffer Solutions 8 Midterm Exam 9 Ionic equilibrium in aquatic solutions 10 Ionic equilibrium in aquatic solutions 11 Solubility product 12 Physical symptoms 13 Chemistry of elements 14 Chemistry of elements 15 Nucleus chemistry. 16 Final Exam Textbook / Material / Recommended Reading Çözümlü genel Kimya Problemleri Karadeniz Teknik Üniversitesi Kimya Yük. Müh. Faruk Tosun (Çağlayan Basım evi ), Temel Kimya M.J Sienko? R. A Plane (Savaş Yayınları ), Türkçe Kimya Terimleri El Kitabı (İstanbul Üniversitesi Kimya Fakültesi ) Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

45 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 90 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 90 / 30 = 3.00 ~ 3 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

46 FOOD ADDITIVES AND TOXICOLOGY Course Title FOOD ADDITIVES AND TOXICOLOGY Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Definable of Food additives, Characterization. Learning of Protective law and regulations. Learn about toxicology and learn natural toxic substances. 1-Identify food additives 2-Learn to protective laws and regulations 3-Learn to the effects of food additives Course Content 4-Define to the natural toxic substances in food Definition of Food additives, Characterization, Protective law and organizations, Turkish foot additives regulations, Antimicrobial food additives, Antioxidants, Coloring matters, Flavor Smell agents, Sweetening with low or without calorie, Stabilizers, Emulsifier, Phosphates at Food processing, Acids and Bases, Clarifiers, Bleaching, Gases and propellants, Food natural toxics.

47 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Definition and classification of food additives 2 Protective laws and organizations, 3 Turkish-regulation of food additives, 4 antimicrobial additives, 5 antioxidants, coloring agents, 6 Taste-odor agents, calorie and low-calorie sweeteners, 7 stabilizers and emulsifiers, 8 Midterm Exam 9 phosphates used in food processing, 10 Acids and Bases 11 caking inhibitors 12 clarifiers 13 Bleaches 14 gases and propellants 15 natural toxic substances in foods 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

48 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

49 LABORATORY TECHNIQUES II Course Title LABORATORY TECHNIQUES II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 5.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Assist. Prof. Dr. Özlem TURAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Laboratory analysis of learning processes, the ability to define and calculation solutions. 1-Knows to Sensorial Analyze Processes 2-Knows to Gravimetric Analyze Processes 3-Knows to Titrimetric Analyze Processes 4-Knows to Instrumental Analyze Processes 5-Knows to Percent,Molar,Normal, Ppm and Ppb Solutions 6-Ability to calculation of Percent,Molar,Normal, Ppm and Ppb Solutions Course Content 7-Ability to preparation of Percent,Molar,Normal, Ppm and Ppb Solutions Sensorial Analyze Processes, Gravimetric Analyze Processes, Titrimetric Analyze Processes, Instrumental Analyze Processes, Percent solution, Molar Solution, Normal Solution, Ppm and Ppb Solutions.

50 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Sensorial Analyze Processes Application of Sensorial Analyze Processes 2 Sensorial Analyze Processes Application of Sensorial Analyze Processes 3 Gravimetric Analyze Processes Application of Gravimetric Analyze Processes 4 Gravimetric Analyze Processes Application of Gravimetric Analyze Processes 5 Titrimetric Analyze Processes Application of Titrimetric Analyze Processes 6 Titrimetric Analyze Processes Application of Titrimetric Analyze Processes 7 Instrumental Analyze Processes Application of Instrumental Analyze Processes 8 Midterm Exam 9 Instrumental Analyze Processes Application of Instrumental Analyze Processes 10 Percent solution Application of Percent solution 11 Molar Solution Application of Molar Solution 12 Normal Solution Application of Normal Solution 13 Ppm Solution Application of Ppm Solution 14 Ppb Solution Application of Ppb Solution 15 Ppb Solution Application of Ppb Solution 16 Final Exam Textbook / Material / Recommended Reading Lab Altan, A Laboratuvar Tekniği. Çukurova Üniversitesi Ziraat Fakültesi, Ders Kitabı No:36, Adana; Laboratuar Teknikleri/ Yrd.Doç.Dr.Süreyya SALTAN EVRENSEL/2011. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

51 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 150 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 150 / 30 = 5.00 ~ 5 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

52 BUSINESS MATHEMATICS II Course Title BUSINESS MATHEMATICS II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Teaching Assist. Ayça AKTAŞ Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Bring in making abilitlty proficiency of Mathematical calculations 1-Ability to error Analyses 2-Ability to linear equation systems calculations 3-Ability to answering of curve fitting, Interpolation, Basic Progression calculations questions 4-Ability to Arithmetic and geometric calculations 5-Ability to answering functions questions Course Content 6-Ability to answering questions about logarithms Error Analyses, Linear equation systems, Curve fitting, Interpolation, Basic Progression calculations, Arithmetic and geometric calculations, function types, Exponential functions, Logarithms.

53 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Error Analyses 2 Error Analyses 3 Linear equation systems 4 Linear equation systems 5 Curve fitting 6 Interpolation 7 Interpolation 8 Midterm Exam 9 Basic Progression calculations 10 Arithmetic Progression calculations 11 Geometric Progression calculations 12 Basic functions 13 Function types 14 Exponential functions 15 Logarithms. 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

55 BUSINESS MATHEMATICS II Course Title BUSINESS MATHEMATICS II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Assist. Prof. Dr. Seda Dicle KAHRAMAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning of food chemical properties 1-Learning of Water in foods, Carbohydrate, Protein and Lipids importance and functions 2-Learning of Enzymes and Minerals in foods 3-Knowledge about Vitamins in foods 4-Learning of natural flavor items in foods Course Content 5-Learning functions of toxic and contaminant materials in foods Water in foods, importance and functions, Carbohydrate in foods, importance and functions, Protein in foods, importance and functions, Lipids in foods, importance and functions, Enzymes in foods, importance and functions, Minerals in foods, importance and functions, Vitamins in foods, importance and functions, Phenolics in foods, importance and functions, Natural flavorings in foods, importance and functions, Toxics and contaminants in foods, importance and functions.

56 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Water in foods, importance and functions 2 Carbohydrate in foods, importance and functions 3 Protein in foods, importance and functions 4 Protein in foods, importance and functions 5 Lipids in foods, importance and functions 6 Enzymes in foods, importance and functions 7 Minerals in foods, importance and functions 8 Midterm Exam 9 Vitamins in foods, importance and functions 10 Phenolics materials in foods, importance and functions 11 Phenolics materials in foods, importance and functions 12 Natural flavorings in foods, importance and functions 13 Natural flavorings in foods, importance and functions 14 Toxics and contaminants in foods, importance and functions 15 Toxics and contaminants in foods, importance and functions 16 Final Exam Textbook / Material / Recommended Reading Weaver, C.M. and Daniel, J.D The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Vol. 16, ISBN CRC Press, Boca Raton, FL 2003 Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

57 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

58 BASIC COMPUTER II Course Title BASIC COMPUTER II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 1 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Recognition and learning the computer programs. 1-Computer open and off 2-Computer recognition 3-Learning programs 4-Use operating systems 5-Presentation with computer Course Content 6-Internet Surfing History of computer, general structure, learning CPU, RAM, ROM, harddisk, computer peripheral components, basic concepts, operating systems (Windows, DOS).

59 Weekly Detailed Course Contents WEEK Theoretical Courses 1 Presentation of the activities and functioning of lesson. 2 Windows 3 Windows 4 Windows 5 Word 6 Excell 7 Axcess 8 Midterm exam 9 Power Point 10 Power Point 11 Internet 12 Internet 13 DOS 14 DOS 15 Assessment of homework and applications. TOPICS Practice Lab 16 Final exam Textbook / Material / Recommended Reading Temel bilgisayar bilimleri, Doç Dr. Ferruh Yıldız ve diğerleri, Atlas yay. Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

61 PRINCIPLES OF NUTRITION Course Title PRINCIPLES OF NUTRITION Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Assist. Prof. Dr. Seda Dicle KAHRAMAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Nutrition and importance, Food components and functions, Senses and metabolism, human body structure and composition, Energy and innutritious substances, Food forms and nutrition habits, healthy nutrition essentials, nutrition and sports. 1-Learning to importance of nutrition 2-Informed about senses and metabolism. 3-Learning to human body structure and composition 4-Informed about Energy and innutritious substances Course Content 5-Learning to healthy nutrition essentials Nutrition and importance, Food components and functions, Senses and metabolism, human body structure and composition, Energy and innutritious substances, Food forms and nutrition habits, healthy nutrition essentials, nutrition and sports.

62 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Nutrition and importance 2 Food components and functions 3 Food components and functions 4 Senses and metabolism 5 Senses and metabolism 6 Human body structure and composition 7 Human body structure and composition 8 Midterm Exam 9 Energy and innutritious substances 10 Energy and innutritious substances 11 Food forms and nutrition habits 12 Food forms and nutrition habits 13 Healthy nutrition essentials 14 Healthy nutrition essentials 15 Nutrition and sports 16 Final Exam Textbook / Material / Recommended Beslenme İlkeleri, H. Elif Özkeleş, Mustafa Tayar, Nimet Haşıl Korkmaz, Reading Dora Basım Yayın / Akademik Kitaplar Dizisi, 2011 Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

63 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

64 QUALITY ASSURANCE AND STANDARDS Course Title QUALITY ASSURANCE AND STANDARDS Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Assist. Prof. Dr. Özlem TURAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning to Quality assurance and standards 1-Learning to Quality concept 2-Informed about the standarts 3-Learning to systems of quality management. 4-Comprehension of Efqm perfection models Course Content 5-Informed about Control diagrams and Statistical distribution Quality concept, Standard and Standardization, Importance of standards in production and service sector, Management quality and standards, Environment Standards, Quality management systems models, Strategic management, Attendance to management, Operation management system, Source management system, Efqm perfection models, Quality control at production, Examination and illustration, Total quality control, Control diagrams, Statistical distribution

65 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Quality concept 2 Standard and Standardization 3 Importance of standards in production and service sector 4 Management quality and standards 5 Environment Standards 6 Quality management systems models 7 Strategic management 8 Midterm Exam 9 Attendance to management 10 Operation management system and Source management system 11 Efqm perfection models 12 Quality control at production 13 Examination and illustration 14 Total quality control 15 Control diagrams, Statistical distribution 16 Final Exam Textbook / Material / Recommended Topal, Şeminur Gıda Güvenliği Ve Kalite Yönetim sistemleri. Reading TÜBİTAK-MAM Matbaası, Gebze/Kocaeli, 225 sayfa Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

67 PROFESSIONAL ETHICS Course Title PROFESSIONAL ETHICS Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Assist. Prof. Dr. Özlem TURAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning the concept of ethics and professional ethics 1-Learning to concept of ethics and moral 2-Informed about ethics systems 3-Learning to the factors that play a role in the formation of morality Course Content 4-Learn to professional ethics 5-Professional corruption and learning to the results of the unethical behavior in business 6-Learning to concept of Social responsibilities Analyzing ethics and morality, Analyzing ethics systems, Analyzing the factors that play a role in the formation of morality,analyzing professional ethics, Professional corruption and analyzing the results of the unethical behavior in business, Analyzing Social responsibilities

68 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Analyzing ethics and morality 2 Analyzing ethics and morality 3 Analyzing ethics systems 4 Analyzing ethics systems 5 Analyzing the factors that play a role in the formation of morality 6 Analyzing the factors that play a role in the formation of morality 7 Analyzing professional ethics 8 Midterm Exam 9 Analyzing professional ethics 10 Professional corruption 11 Professional corruption 12 Analyzing the results of the unethical behavior in business 13 Analyzing the results of the unethical behavior in business 14 Analyzing Social responsibilities 15 Analyzing Social responsibilities 16 Final Exam Textbook / Material / Recommended Reading Meslek Etiği, Nobel yayıncılık Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

70 ENVIRONMENTAL PROTECTION Course Title ENVIRONMENTAL PROTECTION Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 1 Semester 2 Course Lecturer (s) Education System Assist. Prof. Dr. Seda Dicle KAHRAMAN Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning the awareness of environmental protection. 1-Knowledge about environmental protection. 2-Learning waste storage 3-Learning International health and safety Warnings Course Content 4-Knowledge about Employee health and job security regulation Environment regulation information, Risks analyses, Waste storage, Personal protection precautions, International health and security warnings, Employee health and job security regulation.

71 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Environment regulation information 2 Environment regulation information 3 Environment regulation information 4 Risks analyses 5 Risks analyses 6 Waste storage 7 Waste storage 8 Midterm Exam 9 Personal protection precautions 10 Personal protection precautions 11 International health and security warnings 12 International health and security warnings 13 International health and security warnings 14 Employee health and job security regulation 15 International health and security warnings 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

73 MICROBIOLOGY-I Course Title MICROBIOLOGY-I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to obtain theoretical and practical knowledge about food microbiology 1-Knows to detection of bacteria and to count in foods. 2-Knows to detection yeast and mold and to count in foods 3-Knows to Microbiological analyses in raw milk 4-Knows to Indicator microorganism analyses in water Course Content 5-Knows to Pathogen microorganism analyses in water. Counting mesophilic aerobic bacteria in foods, Counting coliform bacteria in foods, Counting Enterococcus in foods, Counting yeast and mold in foods, Searching Salmonella in foods, Counting Staphylococcus aureus in foods, Counting Clostridium perfiringens in foods, Searching Bacillus cereus in foods, Counting Listeria monoyctogenes in foods, Searching Pseudomonas aeruginosa in foods, Microbiological analyses in raw milk, Microbiological analyses in milk, Microbiological analyses in milk products, Indicator microorganism analyses in water, Pathogen microorganism analyses in water.

74 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Counting mesophilic aerobic bacteria in foods Counting mesophilic aerobic bacteria in foods 2 Counting coliform bacteria in foods Counting coliform bacteria in foods 3 Counting Enterococcus (Fekal Streptokok) in foods Counting Enterococcus (Fekal Streptokok) in foods 4 Counting yeast and mold in foods Counting yeast and mold in foods 5 Searching Salmonella in foods Searching Salmonella in foods 6 Counting Staphylococcus aureus in foods Counting Staphylococcus aureus in foods 7 Counting Clostridium perfiringens in foods Counting Clostridium perfiringens in foods 8 Midterm Exam 9 Searching Bacillus cereus in foods Searching Bacillus cereus in foods 10 Counting Listeria monoyctogenes in foods Counting Listeria monoyctogenes in foods 11 Searching Pseudomonas aeruginosa in foods Searching Pseudomonas aeruginosa in foods 12 Microbiological analyses in raw milk Microbiological analyses in raw milk 13 Microbiological analyses in milk products Microbiological analyses in milk products 14 Microbiological analyses in milk products Microbiological analyses in milk products 15 Indicator microorganism analyses in water Pathogen microorganism analyses in water 16 Final Exam Textbook / Material / Recommended Reading Indicator microorganism analyses in water Pathogen microorganism analyses in water Lab Gıda Mikrobiyolojisi" Ed. Prof. Dr. Osman Erkmen,Eflatun Yayınevi,2010. "Gıda Mikrobiyolojisi" Prof. Dr. Adnan ÜNLÜTÜRK, Prof. Dr. Fulya TURANTAŞ

75 Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 120 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 120 / 30 = 4.00 ~ 4 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ TOTAL 100 * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

76 MILK AND PRODUCTS ANALYSIS-I Course Title MILK AND PRODUCTS ANALYSIS-I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to obtain theoretical and practical knowledge about Analyses milk and products 1-Knows to physical and chemical analyses in dairy and products 2-Knows to Sensorial Analyses, Protective and neutralizer substance determination 3-Knows to Pollution test in raw milk 4-Knows to control in the milks. Course Content 5-Knows to Sensorial,Physical and Chemical Analyses in cheese Sampling for physical and chemical analyses in dairy and products, Sampling for microbiologic analyses in dairy and products, Sensorial Analyses in raw milk, determination of protector and neutralizer, Pollution test in raw milk, Searching antibiotic and inhibitor in milk, Determination of acidity in raw milk, Determination of intensity in raw milk, Determination of dry matter in raw milk, Determination of lipid in raw milk, Determination of specific gravity in milk, Determination of protein in milk, Homogenization controls in milk, Control of heat treatment in milk, Sensorial Analyses in cheese, Physical Analyses in cheese, Chemical Analyses in cheese.

77 Weekly Detailed Course Contents WEEK Theoretical Courses 1 Sampling for physical and chemical analyses in dairy and products TOPICS 2 Sampling for microbiologic analyses in dairy and products Practice Sampling for physical and chemical analyses in dairy and products Sampling for microbiologic analyses in dairy and products 3 Sensorial Analyses in raw milk Sensorial Analyses in raw milk 4 Determination of protector and neutralizer Determination of protector and neutralizer 5 Pollution test in raw milk Pollution test in raw milk 6 Searching antibiotic and inhibitor in milk Searching antibiotic and inhibitor in milk 7 Determination of acidity in raw milk and Determination of intensity in raw milk 8 Midterm Exam 9 Determination of dry matter in raw milk and Determination of lipid in raw milk Determination of acidity in raw milk and Determination of intensity in raw milk Determination of dry matter in raw milk and Determination of lipid in raw milk 10 Determination of specific gravity in milk Determination of specific gravity in milk 11 Determination of protein in milk Determination of protein in milk 12 Homogenization controls in milk and Control of heat treatment in milk Homogenization controls in milk and Control of heat treatment in milk 13 Sensorial Analyses in cheese Sensorial Analyses in cheese 14 Physical Analyses in cheese Physical Analyses in cheese 15 Chemical Analyses in cheese Chemical Analyses in cheese 16 Final Exam Textbook / Material / Recommended Reading Evaluation Lab Süt ve Mamulleri Analiz Yöntemleri Prof. Dr. Mustafa Metin, Doç. Dr. Gül Figen ÖZTÜRK Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100

79 MEAT AND PRODUCTS ANALYSIS-I Course Title MEAT AND PRODUCTS ANALYSIS-I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to obtain theoretical and practical knowledge about Analyses meat and products 1-Knows to Sensorial physical and chemical analyses in fresh meats 2-Knows to Sensorial physical and chemical features in frozen meats 3-Knows to Sensorial physical and chemical features in poultry meats Course Content 4-Knows to sensorial, physical and chemical features of fisheries Sensorial Analyses of fresh meat, physical and chemical features of fresh meat, Sensorial Analyses of frozen meat, physical and chemical features of frozen meat, Sensorial Analyses of poultry meat, physical and chemical features of poultry meat, Sensorial Analyses of fisheries, physical and chemical features of fisheries.

80 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Sensorial Analyses of fresh meat Sensorial Analyses of fresh meat 2 Physical and chemical features of fresh meat Physical and chemical features of fresh meat 3 Physical and chemical features of fresh meat Physical and chemical features of fresh meat 4 Sensorial Analyses of frozen meat and products Sensorial Analyses of frozen meat and products 5 Physical and chemical features of frozen meat Physical and chemical and products features of frozen meat 6 Physical and chemical features of frozen meat and products and products Physical and chemical features of frozen meat and products 7 Sensorial Analyses of poultry meat Sensorial Analyses of poultry meat 8 Midterm Exam 9 Physical and chemical features of poultry meat Physical and chemical features of poultry meat 10 Physical and chemical features of poultry meat Physical and chemical features of poultry meat 11 Sensorial Analyses of fisheries Sensorial Analyses of fisheries 12 Sensorial Analyses of fisheries Sensorial Analyses of fisheries 13 Physical and chemical features of fisheries. Physical and chemical features of fisheries. 14 Physical and chemical features of fisheries. Physical and chemical features of fisheries. 15 Physical and chemical features of fisheries. Physical and chemical features of fisheries. 16 Final Exam Textbook / Material / Recommended Reading Evaluation Lab Gökalp,H.Y.,Kaya,M.,1999.Et ve Ürünlerinde Kalite Kontrol ve Laboratuvar Kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Yayınları.Erzurum Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100

81 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 120 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 120 / 30 = 4.00 ~ 4 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

82 MEAT AND PRODUCTS ANALYSIS-I Course Title MEAT AND PRODUCTS ANALYSIS-I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to detailed obtain theoretical and practical knowledge about fruit and vegetable and products 1-Learn to Fresh Fruit and sensory analysis 2-Learn to Chemical analysis of fresh fruit and in vegetables 3-Learn to sensory analysis of fruit juices. Course Content 4-Learn to physical and chemical analysis of fruit juices. Sensory Analysis of Fresh Fruits and Vegetables, Fresh MeyveSebzelerde soluble solids (Brix) Determination of Total Acidity Determination of Fresh Fruit and Vegetables, Fresh Fruits and Vegetables Determination of Sugar, Fresh Fruit and Vegetable Water Activity Determination of Ascorbic Acid Determination of Fresh Fruit and Vegetables, Fresh fruit and Vegetable Pesticide Determination of Nitrite Determination of Fresh fruit and vegetables, Fresh fruits and vegetables Heavy Metal Testing, Sensory Analysis of fruit Juice, fruit Juice Physical Analysis, Chemical Analysis of fruit Juice.

83 Weekly Detailed Course Contents WEEK Theoretical Courses 1 Sensory Analysis of Fresh Fruits and Vegetables 2 Fresh Fruit and Vegetables soluble solids (Brix) Determination 3 Fresh Fruit and Vegetable Total Acidity Determination 4 Determination of Sugar Fresh Fruit and Vegetables TOPICS 5 Water Activity Determination of Fresh Fruits and Vegetable 6 Determination of Ascorbic Acid in Fresh Fruit and Vegetables Practice Sensory Analysis of Fresh Fruits and Vegetables Fresh Fruit and Vegetables soluble solids (Brix) Determination Fresh Fruit and Vegetable Total Acidity Determination Determination of Sugar Fresh Fruit and Vegetables Water Activity Determination of Fresh Fruits and Vegetable Determination of Ascorbic Acid Fresh in Fruit and Vegetables 7 Fresh Fruit and Vegetable Pesticide Testing Fresh Fruit and Vegetable Pesticide Testing 8 Midterm exam 9 Determination of Nitrite Fresh in Fruit and Vegetables 10 Determination of Heavy Metals in Fresh Fruits and Vegetables 11 Determination of Heavy Metals in Fresh Fruits and Vegetables 12 Determination of Heavy Metals in Fresh Fruits and Vegetables Determination of Nitrite Fresh in Fruit and Vegetables Determination of Heavy Metals in Fresh Fruits and Vegetables Determination of Heavy Metals in Fresh Fruits and Vegetables Determination of Heavy Metals in Fresh Fruits and Vegetables 13 Physical Analysis of Fruit Juice Physical Analysis of Fruit Juice 14 Fruit Juice Fruit Juice Chemical Analysis Fruit Juice Fruit Juice Chemical Analysis 15 Fruit Juice Fruit Juice Chemical Analysis Fruit Juice Fruit Juice Chemical Analysis 16 Final exam Textbook / Material / Recommended Reading Lab

84 Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 120 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 120 / 30 = 4.00 ~ 4 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ TOTAL 100 * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

85 GRAIN AND PRODUCTS ANALYSIS-I Course Title GRAIN AND PRODUCTS ANALYSIS-I Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to detailed obtain theoretical and practical knowledge about cereals and products 1-Knows productivity analysis in cereals 2-Knows Sensorial Analyses in wheat flour Course Content 3-Knows Chemical and Physicochemical Analyses in wheat flour Sampling from cereals, sample preparation, determination of foreign matter in wheat, determination of hectoliter weight in wheat, determination of thousand seed weight in wheat, determination of seed size in wheat, determination of seed hardness in wheat, determination of flour productivity in wheat, determination of moisture in wheat, determination of protein in wheat, determination of ash in wheat, determination of starch in wheat, determination of drop number in wheat, determination of sedimentation value in wheat, determination of gluten in wheat, determination of gluten index value in wheat, Sensorial Analyses in wheat flour, Chemical Analyses in wheat flour, Physicochemical Analyses in wheat flour.

86 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Sampling from cereals, sample preparation Sampling from cereals, sample preparation 2 Determination of foreign matter in wheat, Determination of determination of hectoliter weight in wheat foreign matter in wheat, determination of hectoliter weight in 3 Determination of thousand seed weight in wheat and determination of seed size wheat Determination of thousand seed weight in wheat and determination of seed size 4 Determination of seed hardness in wheat Determination of seed hardness in wheat 5 Determination of flour productivity in wheat Determination of flour productivity in wheat 6 Determination of protein in wheat Determination of protein in wheat 7 Determination of ash and starch in wheat Determination of ash and starch in wheat 8 Midterm Exam 9 Determination of drop number in wheat Determination of drop number in wheat 10 Determination of sedimentation value in wheat Determination of sedimentation value in wheat 11 Determination of gluten in wheat and determination of gluten index value Determination of gluten in wheat and determination of gluten index value 12 Sensorial Analyses in wheat flour Sensorial Analyses in wheat flour 13 Chemical Analyses in wheat flour Chemical Analyses in wheat flour 14 Physicochemical Analyses in wheat flour Physicochemical Analyses in wheat flour 15 Physicochemical Analyses in wheat flour Physicochemical Analyses in wheat flour 16 Final Exam Textbook / Material / Recommended Reading Cemeroğlu,B.,2007.Gıda Analizleri.Bizim Büro basımevi, Ankara Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100 Lab

87 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Practice Team/Group Work Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 120 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 120 / 30 = 4.00 ~ 4 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

88 RESEARCH METHODS AND TECHNIQUES Course Title RESEARCH METHODS AND TECHNIQUES Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learn to research methods and techniques 1-Knowledge about choose to research topics 2-Learn to Source research and Consideration research results 3-Learn to Transform research results to report Course Content 4-Learn to preparing presentation about research Choose research topics, making the Source research, Consideration research results, Transform research results to report, preparing presentation, Presentation.

89 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Choose research topics 2 Choose research topics 3 Choose research topics 4 Making the source research 5 Making the source research 6 Consideration research results 7 Consideration research results 8 Midterm Exam 9 Transform research results to report 10 Transform research results to report 11 Transform research results to report 12 Preparing presentation 13 Preparing presentation 14 Preparing presentation 15 Presentation 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

91 BUSINESS MANAGEMENT-I Course Title BUSINESS MANAGEMENT-I Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes To learn in detail the business administration 1-Knowledge about economic data analysis and tracking 2-Knowledge about establishment of business 3-Knows estimated income and expenditure accounts Course Content 4-Knowledge about turn on business in suitable structure Follow microeconomic data, Analyses macroeconomic indicator, determining gaps in marketing, evaluating investment alternatives choosing best one, carrying out feasibility studies, recognizing business environment, demand analysis and demand prediction, determination of establishment place of business, legal structure, and capacity of business and providing finance, determining total investment cost, approximate income and expenditure account, planning of business and production, carrying out establishment procedures of business, Activating business by creating suitable structure

92 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Follow to microeconomic data 2 Follow to analyses macroeconomic indicator 3 Determining gaps in marketing 4 Evaluating investment alternatives, choosing best one 5 Carrying out feasibility studies 6 Recognizing business environment 7 Demand analysis and demand prediction 8 Midterm Exam 9 Determination of establishment place of business 10 Determination of legal structure of business 11 Determination capacity of business and providing finance, determining total investment cost 12 Approximate income and expenditure account 13 Planning of business and production 14 Carrying out establishment procedures of business 15 Activating business by creating suitable structure. 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

94 WATER ANALYSIS Course Title WATER ANALYSIS Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 1 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learn to analysis of water 1-Knowledge about take sample from the water 2-Knowledge about the water analyses Course Content 3-Learn make to water analyses Taking sample for chemical and microbiologic analyses in water, Physical analyzing /evaluating in water, color analysis in water, ph, conductivity, and turbidity analyses, chemical analyzing/evaluating in water, hardness of water, chlorine, ammonium, nitrite, nitrite determination

95 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Taking sample for chemical analyses in water Taking sample for chemical analyses in water 2 Taking sample for microbiologic analyses in Taking sample for water microbiologic analyses in water 3 Color analysis in water Color analysis in water 4 Color analysis in water Color analysis in water 5 ph analysis in water ph analysis in water 6 Conductivity analysis in water Conductivity analysis in water 7 Conductivity analysis in water Conductivity analysis in water 8 Midterm Exam 9 Turbidity analyses in water Turbidity analyses in water 10 Hardness anlysis in water Hardness anlysis in water 11 Determination chlorine in water Determination chlorine in water 12 Determination ammonium in water Determination ammonium in water 13 Determination nitrite in water Determination nitrite in water 14 Determination nitrite in water Determination nitrite in water 15 Determination nitrite in water Determination nitrite in water 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100 Lab

97 FOOD STORAGE-I Course Title FOOD STORAGE-I Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning the principles and techniques of food preservation 1-Knowledge about Basic principles of food conservation 2-Learn to food conservation at heat treatment 3-Learn to food conservation by chemical protectors 4-Learn to food conservation by chilling, freezing and irradiating Course Content 5-Learn to new technologies in food conservation. Basic principles of food conservation, food conservation at heat treatment, food conservation by chemical protectors, food conservation by chilling, freezing and irradiating, new technologies in food conservation

98 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Basic principles of food conservation 2 Basic principles of food conservation 3 Food conservation at heat treatment 4 Food conservation at heat treatment 5 Food conservation by chemical protectors 6 Food conservation by chemical protectors 7 Food conservation by chemical protectors 8 Midterm exam 9 Food conservation by chilling, freezing and irradiating 10 Food conservation by chilling, freezing and irradiating 11 Food conservation by chilling, freezing and irradiating 12 Food conservation by chilling, freezing and irradiating 13 New technologies in food conservation 14 New technologies in food conservation 15 New technologies in food conservation 16 Final exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

100 BIOCHEMISTRY Course Title BIOCHEMISTRY Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Teaching Assist. Kaan KALTALIOĞLU Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning the basic theoretical knowledge of Biochemistry 1-Learn to Proteins, carbohydrates and lipids 2-Learn to Enzymes and vitamins Course Content Weekly Detailed Course Contents 3-Learn to Hormones Proteins and features, Carbohydrates and features, Lipids and features, Enzymes and features, Vitamins and features, Hormones and features WEEK Theoretical Courses TOPICS Practice Lab 1 Proteins and their properties 2 Proteins and their properties 3 Proteins and their properties 4 Carbohydrates and their properties 5 Carbohydrates and their properties 6 Carbohydrates and their properties 7 Lipids and their properties 8 Midterm exam 9 Lipids and their properties 10 Enzymes and their properties 11 Enzymes and their properties 12 Vitamins and their properties 13 Vitamins and their properties 14 Hormones and their properties 15 Hormones and their properties 16 Final exam

101 Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ TOTAL 100 * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

102 OIL ANALYSIS Course Title OIL ANALYSIS Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 1 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 3 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learn to oil analysis 1-Knowledge about herbal oils 2-Learn to chemical analysis of vegetable oils Course Content 3-Learn to sensory, physical and chemical analysis of solid oil Sensory analyses in vegetable oil, determination of refractive index, ash determination with ether non-soluble foreign matter, determination of volatile matter, determination of free fatty acids, Acidity determination, determination of peroxide number, iodine number, determination of saponification number, Kreiss test, determination of mineral oil searching, Fat sensory analyses, physical analyses and chemical analyses

103 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Sensory analyses in vegetable oil Sensory analyses in vegetable oil 2 Determination of refractive index in vegetable oil Determination of refractive index in vegetable oil 3 Ash determination with ether non-soluble Ash determination with foreign matter ether non-soluble foreign matter 4 Color analysis in water Color analysis in water 5 Determination of volatile, matter determination of free fatty acids Determination of volatile, matter determination of free fatty acids 6 Conductivity analysis in water Conductivity analysis in water 7 Determination acidity in vegetable oil Determination acidity in vegetable oil 8 Midterm Exam 9 Determination of peroxide number Determination of peroxide number 10 Determination of iodine number Determination of iodine number 11 Determination of saponification number Determination of saponification number 12 Kreiss test Kreiss test 13 Determination of mineral oil searching Determination of mineral oil searching 14 Sensory and physical analyses in solid oil Sensory and physical analyses in solid oil 15 Chemical analyses in solid oil Chemical analyses in solid oil 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100 Lab

105 MICROBIOLOGY-II Course Title MICROBIOLOGY-II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to detailed obtain theoretical and practical knowledge about food microbiology. 1-Knows Microbiologic analyses in meat and meat products 2-Knows Microbiologic analyses in water and products 3-Knows Microbiologic analyses in fruit-vegetable and products 4-Knows Microbiologic analyses in bread, pasta and biscuits, and products Course Content 5-Knows honey s indicator and pathogen microorganisms in honey Microbiologic analyses in raw meat, Microbiologic analyses in meat and meat products, Microbiologic analyses in meat products poultry, Microbiologic analyses in fishery products, Microbiologic analyses in fruitvegetable and products, subjects microbiologic analyses in raw fruit vegetable and products, Microbiologic analyses in cereal and cereal products, microbiologic analyses in bread, pasta and biscuits, Microbiologic analyses in honey s indicator microorganisms and pathogen microorganisms in honey

106 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Microbiologic analyses in raw meat Microbiologic analyses in raw meat 2 Microbiologic analyses in meat products Microbiologic analyses in meat products 3 Microbiologic analyses in poultry meat Microbiologic analyses in poultry meat 4 Microbiologic analyses in fishery products Microbiologic analyses in fishery products 5 Microbiologic analyses in fresh fruit-vegetable Microbiologic analyses in fresh fruit-vegetable 6 Microbiologic analyses in fresh fruit-vegetable Microbiologic analyses in fresh fruit-vegetable 7 Microbiologic analyses in fruit-vegetable and Microbiologic analyses products in fruit-vegetable and products 8 Midterm Exam 9 Microbiologic analyses in bread Microbiologic analyses in bread 10 Microbiologic analyses in pasta Microbiologic analyses in pasta 11 Microbiologic analyses in pasta Microbiologic analyses in pasta 12 Microbiologic analyses in biscuits Microbiologic analyses in biscuits 13 Count microorganism indicator in honey Count microorganism indicator in honey 14 Count microorganism indicator in honey Count microorganism indicator in honey 15 Count pathogen microorganisms in honey Count pathogen microorganisms in honey 16 Final Exam Textbook / Material / Recommended Reading Lab Gıda Mikrobiyolojisi" Ed. Prof. Dr. Osman Erkmen,Eflatun Yayınevi,2010. "Gıda Mikrobiyolojisi" Prof. Dr. Adnan ÜNLÜTÜRK, Prof. Dr. Fulya TURANTAŞ Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100

108 MILK AND PRODUCTS ANALYSIS-II Course Title MILK AND PRODUCTS ANALYSIS-II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to detailed obtain theoretical and practical knowledge about milk and prodcuts analyses 1-Knows physical and chemical analysis in yoghurt 2-Knows sensory and chemical analysis in cream 3-Knows sensory and chemical analysis in butter Course Content 4-Knows sensory,physical and chemical analysis in ice-cream Making and evaluating the analysis of yoghurt the sensory, physical and chemical properties and analysis of yoghurt, Making and evaluating the analysis of cream, sensory and chemical properties and analysis of cream, Making and evaluating the analysis of butter, the sensory and chemical properties and analysis of butter, Making and evaluating the analysis of icecream, the sensory, physical and chemical properties and analysis of icecream

109 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice 1 Sensory properties of yoghurt Sensory properties of yoghurt 2 Physical properties of yoghurt Physical properties of yoghurt 3 Chemical properties of yoghurt Chemical properties of yoghurt 4 Chemical properties of yoghurt Chemical properties of yoghurt 5 Sensory analysis in cream Sensory analysis in cream 6 Chemical analysis in cream Chemical analysis in cream 7 Chemical analysis in cream Chemical analysis in cream 8 Midterm Exam 9 Sensory analysis in butter Sensory analysis in butter 10 Chemical analysis in butter Chemical analysis in butter 11 Chemical analysis in butter Chemical analysis in butter 12 Sensory analysis in ice-cream Sensory analysis in icecream 13 Physical analysis in ice-cream Physical analysis in icecream 14 Chemical analysis in ice-cream Chemical analysis in ice -cream 15 Chemical analysis in ice-cream Chemical analysis in ice -cream 16 Final Exam Textbook / Material / Recommended Reading Evaluation Lab Süt ve Mamulleri Analiz Yöntemleri Prof. Dr. Mustafa Metin, Doç. Dr. Gül Figen ÖZTÜRK Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

111 Course Title Level of Course ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Course Prerequisites Course (s) Course Suggested Topics MEAT AND PRODUCTS ANALYSIS-II Course Code Type of Course Language of Instruction 1001 Probation Status Course Aims Learning Outcomes Course Content MEAT AND PRODUCTS ANALYSIS-II Compulsory Short Cycle Face to Face Intended to detailed obtain theoretical and practical knowledge about meat and prodcuts analyses. 1-Knows Processed meat products properties 2-Sensory and chemical properties of soujouk 3-Knows sensory, physical and chemical properties of emulsiontype meat 4-Knows sensory, physical and chemical properties of pastrami and roasted meat 5-Knows sensory, physical and chemical properties of canned meat products Making and evaluating the analysis of soujouk, the subjects such as the sensory and chemical properties and analysis of sausage, Making and evaluating the analysis of emulsiontype meat products the sensory, physical and chemical properties and analysis of emulsiontype meat products, Making and evaluating the analysis of pastrami and roasted meat the sensory, physical and chemical properties and analysis of pastrami and roasted meat, Making and evaluating the analysis of canned meat products, the sensory, physical and chemical properties and analysis of canned meat products

112 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Sensory analysis in soujouk Sensory analysis in soujouk 2 Chemical properties of soujouk Chemical properties of soujouk 3 Chemical properties of soujouk Chemical properties of soujouk 4 Sensory analysis in emulsiontype meat Sensory analysis in emulsiontype meat 5 Physical and chemical properties in emulsion- Physical and chemical type meat products properties in emulsion- 6 Physical and chemical properties in emulsiontype meat products 7 Physical and chemical properties in emulsiontype meat products 8 Midterm Exam type meat products Physical and chemical properties in emulsiontype meat products Physical and chemical properties in emulsiontype meat products 9 Sensory properties of pastrami Sensory properties of pastrami 10 Physical and chemical properties of pastrami Physical and chemical properties of pastrami 11 Physical and chemical properties of pastrami Physical and chemical properties of pastrami 12 Sensory properties of roasted meat Sensory properties of roasted meat 13 Physical and chemical properties of roasted Physical and chemical meat properties of roasted meat 14 Sensory properties of canned meat products Sensory properties of 15 Physical and chemical properties of canned meat products canned meat products Physical and chemical properties of canned meat products 16 Final Exam Textbook / Material / Recommended Gökalp,H.Y.,Kaya,M.,1999.Et ve Ürünlerinde Kalite Kontrol ve Laboratuvar Reading Kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Yayınları.Erzurum Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100 Lab

114 MEAT AND PRODUCTS ANALYSIS-II Course Title MEAT AND PRODUCTS ANALYSIS-II Course Code Type of Course Level of Course Compulsory Short Cycle ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Intended to detailed obtain theoretical and practical knowledge about fruitvegetable and prodcuts analyses 1-Knows sensory Analysis in dried fruit-vegetables 2-Knows chemical Analysis in dried fruit-vegetables 3-Knows sensory, physical and chemical analysis in canned products 4-Knows sensory, physical and chemical analysis in frozen fruit-vegetables Course Content 5-Knows sensory, physical and chemical analysis in tomato paste The Analysis of dried products, the sensory, physical and chemical properties and analysis of fruit and vegetable, Analysis of canned food, the sensory, physical and chemical properties and analysis of canned fruit and vegetable products, The analysis of frozen products, the sensory and chemical properties and analysis of frozen fruit and vegetables, The analysis of tomato paste, the sensory, physical and chemical properties and analysis of tomato paste

115 Weekly Detailed Course Contents TOPICS WEEK Theoretical Courses Practice 1 Sensory Analysis in dried fruit-vegetables Sensory Analysis in dried fruit-vegetables 2 Physical and chemical Analysis in dried fruitvegetables Analysis in dried Physical and chemical fruit- 3 Physical and chemical Analysis in dried fruitvegetables vegetables Physical and chemical Analysis in dried fruitvegetables 4 Sensory Analysis in canned food Sensory Analysis in canned food 5 Physical analysis in canned food Physical analysis in canned food 6 Chemical analysis in canned food products Chemical analysis in canned food products 7 Chemical analysis in canned food products Chemical analysis in canned food products 8 Midterm Exam 9 Sensory analysis in frozen products. Sensory analysis in frozen products. 10 Chemical analysis in frozen fruit-vegetables Chemical analysis in frozen fruit-vegetables 11 Chemical analysis in frozen fruit-vegetables Chemical analysis in frozen fruit-vegetables 12 Sensory analysis in tomato paste Sensory analysis in tomato paste 13 Physical analysis in tomato paste. Physical analysis in tomato paste. 14 Chemical analysis in tomato paste. Chemical analysis in tomato paste. 15 Chemical analysis in tomato paste. Chemical analysis in tomato paste. 16 Final Exam Textbook / Material / Recommended Reading Dokuzlu,C Gıda Analizleri. Marmara kitabevi,bursa Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution TOTAL 100 Lab

117 Course Title Level of Course ECTS Credit 4.00 Weekly (theoretical) 2 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Course Prerequisites Course (s) Course Suggested Topics GRAIN AND PRODUCTS ANALYSIS-II Course Code Type of Course Language of Instruction 1001 Probation Status Course Aims Learning Outcomes Course Content GRAIN AND PRODUCTS ANALYSIS-II Compulsory Short Cycle Face to Face Intended to detailed obtain theoretical and practical knowledge about cereal and products analyses 1-Knows analysis pharynograph, extensograph, micsograph and alveograph in dough 2-Knows sensory and chemical analysis in bread 3-Knows sensory and chemical analysis in pasta 4-Knows sensory and chemical analysis in biscuits The Analysis of dough the pharynograph, extensograph, micsograph and alveograph in dough, Analysis of bread, the sensory and chemical properties and analysis of bread, The analysis of pasta, the sensory and chemical properties and analysis of pasta, The analysis of biscuit, the sensory, physical and chemical properties and analysis of biscuit

118 Weekly Detailed Course Contents WEEK TOPICS Theoretical Courses Practice Lab 1 Pharynograph analysis in dough Pharynograph analysis in dough 2 Extensograph analysis in dough Extensograph analysis in dough 3 Micsograph analysis in dough Micsograph analysis in dough 4 Alveograph analysis in dough Alveograph analysis in dough 5 Sensory analysis in bread Sensory analysis in bread 6 Chemical analysis in bread Chemical analysis in bread 7 Chemical analysis in bread Chemical analysis in bread 8 Midterm Exam 9 Sensory analysis in pasta Sensory analysis in pasta 10 Chemical analysis in pasta Chemical analysis in pasta 11 Chemical analysis in pasta Chemical analysis in pasta 12 Sensory analysis in biscuits Sensory analysis in biscuits 13 Physical analysis in biscuits Physical analysis in biscuits 14 Chemical analysis in biscuits Chemical analysis in biscuits 15 Chemical analysis in biscuits Chemical analysis in biscuits 16 Final Exam Textbook / Material / Recommended Reading Cemeroğlu,B.,2007.Gıda Analizleri.Bizim Büro basımevi, Ankara Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

120 BUSINESS MANAGEMENT-II Course Title BUSINESS MANAGEMENT-II Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes To learn in detail the business administration 1-Knowledge about make Planning, control and analysisvof work 2-Knowledge about Determination of business policies 3-Learning to manage the accounts of income and expenditure Course Content 4-Knowledge about manage assets and resources Planning, Organizing, Directing, coordination, Control, business analysis, human resources planning, Ensure Employee Candidate, choose the worker, Training (Orientation), Employee Performance Appraisal, and provide the training, Career Planning, worker assessments. Pricing, Planning of production, Production Charge for Organizing, Capacity and inventory planning, determine target market, product development, determine Pricing policies, Determine the distribution policies, Manage Customer Relationships, Manage incoming and eappropriations Accounts,manage debt and Receivables, manage to wealth, manage to resources

121 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Make to Planning and Organizing 2 Manage and provide the coordination and provide control and job analysis 3 Human Resources Planning 4 Find to employee candidate and choose employee 5 Traning of practice work ( orientation ) Appraisal of worker performance and provide traning of worker 6 Career Planning 7 Work assessment and pricing 8 Midterm Exam 9 Planing of production, Make organizing for production 10 Capacity and inventory planning, determine target market 11 Product Development, determine Pricing Policies, Determine promotion policies 12 Determine the distribution policies, manage customer relationships 13 Manage incoming and eappropriations accounts 14 Managing debt and receivables 15 Manage to wealth and resources 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

123 QUALITY MANAGEMENT SYSTEMS Course Title QUALITY MANAGEMENT SYSTEMS Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning Quality Management Systems 1-Knowledge about the concept of quality 2-Learning of Standard and standardization Course Content 3-Learning resource and process management Creating Substructure of Quality Management System, quality concept, standard and standardization, the importance of standard in production and service sector, management quality and standards and environment, Applying Quality Standards, quality management system models, strategic management, codetermination, process and source management systems and EFQM Excellence Model

124 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Quality concept 2 Standard and standardization 3 Standard and standardization 4 The importance of standard in production and service sector 5 Management quality and standards 6 Management quality and standards 7 Management quality and standards 8 Midterm Exam 9 Standards of environment 10 Quality management system models 11 Strategic management 12 Participate go the administration 13 Process management system 14 Source management systems 15 EFQM excellence model. 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

125 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

126 FOOD STORAGE-II Course Title FOOD STORAGE-II Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning Techniques of food conservation 1-Knowledge about techniques of food conservation 2-Learning food conservation of animal products 3-Learning food conservation of herbal products 4-Learning Techniques of food conservation in the other foods Course Content 5-Learning Packaging and storage Techniques of food conservation, food conservation of animal products, food conservation of herbal products, Techniques of food conservation in the other foods, Packaging and storage

127 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Techniques of food conservation 2 Techniques of food conservation 3 Techniques of food conservation 4 Food conservation of animal products 5 Food conservation of animal products 6 Food conservation of animal products 7 Food conservation of herbal products 8 Midterm Exam 9 Food conservation of herbal products 10 Food conservation of herbal products 11 Techniques of food conservation in the other foods 12 Techniques of food conservation in the other foods 13 Techniques of food conservation in the other foods 14 Packaging and storage 15 Packaging and storage 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

129 FOOD LEGISLATION Course Title FOOD LEGISLATION Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning principles of food statue 1-Knowledge about basic principles of food statute 2-Learning of consumer rights 3-Learning of international and national standards 4-Knowledge about food statute and food control in Turkey Course Content 5-Knowledge about Turkish Standards Institute Basic principles of food statute, Consumer rights, International and national standards, Codex Alimentarius Commission, Turkish food statute and food control, given information about ISO-9000 and Turkish Standards Institute

130 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Basic principles of food statute 2 Basic principles of food statute 3 Basic principles of food statute 4 Consumer rights 5 Consumer rights 6 Consumer rights 7 International and national standards 8 Midterm Exam 9 International and national standards 10 Codex Alimentarius Commission 11 Codex Alimentarius Commission 12 Food statute and food control in Turkey 13 Food statute and food control in Turkey 14 ISO-9000 and Turkish Standards Institute 15 ISO-9000 and Turkish Standards Institute 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100 Learning, Teaching and Assessment Activities Workload Calculation Activities Time (hours) Total Workload (hours) Midterm Examination Final Examination Attending Lectures Self Study Individual Study for Mid term Examination Individual Study for Final Examination TOTAL WORKLOAD (hours) 60 Dersin AKTS Kredisi = Toplam İş Yükü (saat) / ( 30 saat/ AKTS ) = 60 / 30 = 2.00 ~ 2

131 Program and Learning Outcomes Relations Cour se Program Çıktıları PÇ PÇ PÇ PÇ PÇ PÇ PÇ ÖÇ ÖÇ ÖÇ ÖÇ ÖÇ * Level of Contribution: 1 Very Low 2 Low 3 Medium 4 High 5 Very High

132 ANALYSIS OF HONEY AND SUGAR PRODUCTS Course Title ANALYSIS OF HONEY AND SUGAR PRODUCTS Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 1 Weekly Practice Hours 1 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning analysis of honey and sugar products 1-Knowledge about honey 2-Learning chemical analyses of honey Course Content 3-Learning sensory and physical analysis in honey Physical analyses in honey, conductivity determination and color determination, Chemical analyses in honey, determination of moisture, total acidity determination, ash determination, determination of diastase number, analysis of hydroximethyl furfural (HMF), analysis of invert sugar, and analysis of saccharose, Analysis of sugary products, sensory analysis, physical analysis, and chemical analysis

133 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice 1 Conductivity determination in honey Conductivity determination in honey 2 Conductivity determination in honey Conductivity determination in honey 3 Color determination in honey Color determination in honey 4 Moisture determination in honey Moisture determination in honey 5 Moisture determination in honey Moisture determination in honey 6 Total acidity determination Total acidity determination 7 Total acidity determination Total acidity determination 8 Midterm Exam Lab 9 Ash determination Ash determination 10 Determination of diastase number Determination of diastase number 11 Analysis of hydroximethyl furfural (HMF) Analysis of hydroximethyl furfural (HMF) 12 Determination of invert sugar in honey Determination of invert sugar in honey 13 Determination of saccharose in honey Determination of saccharose in honey 14 Sensory analyses, physical analyses Sensory analyses, physical analyses 15 Chemical analyses Chemical analyses 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100

135 PRINCIPLES OF FOOD PROCESSING Course Title PRINCIPLES OF FOOD PROCESSING Course Code Type of Course Level of Course Optional Short Cycle ECTS Credit 2.00 Weekly (theoretical) 2 Weekly Practice Hours 0 Weekly Lab Hours 0 Year of Course 2 Semester 4 Course Lecturer (s) Education System Face to Face Language of Instruction 1001 Course Prerequisites Course (s) Course Suggested Topics Probation Status Course Aims Learning Outcomes Learning the principles of food processing 1-Knowledge about the principles of food processing 2-Learning methods of food processing Course Content 3-Learning storage Making dry cleaning, wet cleaning, make the filtering process, make the deposition centrifuge process, make the elimination process, make the distillation process, make the extraction process, grind, rend, make the homogenization, mixing liquids, mixing solids, make the emulsion, make the drying process, make the evaporation process, make the freezing process, make the chilling process, make the crystallization process, make the extrusion process make the elixation process, make the cooking process, make the termizasyon process, make the pasteurization, make the sterilization, make the Acid fermentation, make the Alcohol fermentation, Provide storage conditions, storage in frozen, Freeze Storage

136 Weekly Detailed Course Contents WEEK Theoretical Courses TOPICS Practice Lab 1 Making dry and wet cleaning 2 Make the filtering process, make the deposition centrifuge process, make the elimination process, make the distillation process, make the extraction process 3 Grind, rend, make the homogenization, mixing liquids, mixing solids 4 Make the emulsion, make the drying process, make the evaporation process., 5 Make the freezing process, make the chilling process, make the crystallization process 6 Make the extrusion process make the elixation process 7 Make the cooking process, make the termizasyon process 8 Midterm Exam 9 Make the pasteurization 10 Make the sterilization 11 Make the Acid fermentation, 12 Make the Alcohol fermentation, 13 Provide storage conditions 14 Storage in frozen 15 Freeze Storage 16 Final Exam Textbook / Material / Recommended Reading Evaluation Term (or Year) Learning Activities Contribution Midterm Examination Total 100 Term (or Year) Learning Activities Contribution Final Examination Total 100 End Of Term (or Year) Contribution Activities 40 Term (years) of the Final Exam grade Contribution 60 TOTAL 100