Course Name: Food Production Technologies

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2006

2/2 (Spring)

3

4

3

0

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

100

Course Description

The dairy industry, The production of dairy products, Processing and storage of vegetables and fruits, Production of oils and fats, Production of cereal products, Legumes and production technologies, Processing and storage of seafood, Manufacture, processing and storage of meat and meat products, Poultry production, processing and storage, The production technology of canned, pickled, vinegar and jam products

Course Objectives

• The aim is to make students have knowledge about the various branches of the food industry in terms of production and technology.

Course Learning Outcomes

Students who successfully complete this course:

(I) Have knowledge of various food industry branches.

(II) Dominate the production processes of food products from farm to fork.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

1

10

Homework

Term Paper/Project

1

20

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

100

Effects of Midterm on Grading, %

60

Effects of Final on Grading, %

40

TOTAL

100

Week

Topics

Corse Outcomes

1

Introduction to Course, Content Information and Evaluation Criteria

2

Properties of Food and Principles of Processing, Ambient Temperature Processing

I-II

3

Processing by Application of Heat, Processing by Removal of Heat

I-II

4

Production Processes of Dairy Industry and Properties of Dairy Products

I-II

5

Production Processes of Raw Vegetables and Fruits and Properties of Vegetables and Frutis

I-II

6

Production Processes of Edible Oil Industry and Properties of Edible Oils and Fats

I-II

7

Production Processes of Cereal Industry and Properties of Cereal Products

I-II

8

Midterm Exam

9

Production Processes of Legume Industry and Properties of Legumes

I-II

10

Production Processes of Seafood Industry and Properties of Seafoods

I-II

11

Production Processes of Red Meat Industry and Properties of Red Meat

I-II

12

Production Processes of Poultry Industry and Properties of Poultry

I-II

13

Production Processes of Confectionery Industry and Properties of Confectioneries

I-II

14

Production Processes of Canned Products, Herbs/Spices, Pickles, Vinegar and Jam Production

I-II

15

Final Exam

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

3

42

Midterm

Quiz

1

20

20

Homework

Term Paper/Project

1

10

10

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

30

30

Total Workload

102

Total Workload/25

102/25

Course ECTS Credits

4,08

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Program Outcomes

a

X

X

b

X

X

c

X

X

d

e

X

X

f

X

X

g

h

i

X

X

j

k

l

m