• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3079 CHEESE TYPES AND TECHNOLOGY ELECTIVE 3 0 0 5

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

Üçüncü, M. (2004). A dan Z ye Peynir Teknolojisi (Cilt I). Meta Basım Matbaacılık Hizmetleri, Bornova/Izmir. Üçüncü, M. (2008). A'dan Z'ye Peynir Teknolojisi Cilt II. [Yy](Meta Basım Matbaacılık Hizmetleri).

Planned Learning Activities and Teaching Methods

Discussion, presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees The Codes of Practice of School of Applied Sciences on Education and Examination

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 5 70 Preparation for final exam 1 4 4 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 120

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