Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | SEVİNÇ ALKAN (sevincalkan@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | MAHMUT DOĞAN KAMIŞ, SERKAN ZARO, SEVİNÇ ALKAN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Introducing the preservation methods aimed at controlling the spoilage of foods to the student. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | They will understand the mechanisms of food spoilage and will have knowledge of ways to prevent or slow it down. |
PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. |
Examination |
| LO-2 | They will have information about how the food preservation methods used affect food safety and quality. |
PO-6 Practices easily own theoretical and practical knowledges, got in the university. |
Examination |
| LO-3 | Gains knowledge about modern food preservation methods. |
PO-22 Follows the innovations of own job and improves own career. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| To ensure that students have knowledge about the deterioration in food and the factors that cause these deterioration, the acceptance applied in food preservation, the modern purpose and the basic principles of these methods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | DEFINITION AND IMPORTANCE OF FOOD CONSERVATION TECHNIQUES | Lecturing |
| 2 | ROTTEN FOODS AND THEIR CAUSES | Lecturing |
| 3 | FOOD HYGIENE AND FOOD SAFETY SYSTEM: HACCP | Lecturing |
| 4 | METHODS TO REMOVE MICROORGANISMS FROM FOOD | Lecturing |
| 5 | METHODS OF SLOWING THE ACTIVITIES OF MICROORGANISMS | Lecturing |
| 6 | COOLING CONSERVATION TECHNIQUE | Lecturing |
| 7 | FREEZING CONSERVATION TECHNIQUE | Lecturing |
| 8 | mid-term exam | |
| 9 | DRYING CONSERVATION TECHNIQUE | Lecturing |
| 10 | CONSERVATION TECHNIQUE IN MODIFIED ATMOSPHERE | Lecturing |
| 11 | CONSERVATION WITH FOOD ADDITIVES | Lecturing |
| 12 | METHODS OF KILLING MICROORGANISMS: HEAT TREATMENTS | Lecturing |
| 13 | IRADIATION METHOD: X, UV, MICROWAVE | Lecturing |
| 14 | THE EFFECT OF TECHNOLOGICAL DEVELOPMENTS ON FOOD CONSERVATION TECHNIQUES | Lecturing |
| 15 | AN OVERVİEW | Question-answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | GIDA ÜRETİMİ VE MUHAFAZASI TEKNİKLERİ / KOLLEKTİF | |
| Required Course instruments and materials | ||
| work book | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 11 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 4 | 7 | 28 |
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 3 | 1 | 3 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 5 | 25 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 1 | 1 |
| final exam | 4 | 4 | 16 |
| 0 | |||
| 0 | |||
| Total work load; | 126 | ||