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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3061 CHEESE TYPES AND TECHNOLOGY ELECTIVE 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To provide information about the production and standards of domestic, foreign and traditional cheeses together with the history of cheese.

Learning Outcomes of the Course Unit

1   It will be able to explain the composition and chemistry of the cheese. 2   Identify tools, equipment and production line to be used in cheese production 3   Learn about the standards for cheese products 4   It will be able to shift cheese technology. 5   It will be able to identify defects that may occur in cheese products 6   It will be able to identify cheese varieties.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Pre-treatments applied to milk to be processed into cheese 2 Determination of the amount of yeast 3 Wire acquisition 4 Salting - Packaging and storage 5 Types of cheese 6 Types of cheese 7 Midterm / Types of cheese 8 Types of cheese 9 Types of cheese 10 Defects in cheese products 11 Presentation of Research Assignments 12 Presentation of Research Assignments 13 Presentation of Research Assignments 14 Presentation of Research Assignments 15 Final exam 16 Final exam

Recomended or Required Reading

To be announced.

Planned Learning Activities and Teaching Methods

Discussion, presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCG FINAL COURSE GRADE MTE * 0.20 + ASG * 0.20 + FIN * 0.60 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.20 + ASG * 0.20 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 2 28 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 74

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 4 3 1 1 1 LO.2 4 4 3 1 1 1 LO.3 4 4 3 1 1 1 LO.4 4 4 3 1 1 1 LO.5 4 4 3 1 1 1 LO.6 4 4 3 1 1 1