ÇUMRA VOCATIONAL SCHOOL
Course Name   BASIC OPERATION IN FOOD-II
Semester Course Code Theoretical / Practice time ECTS
4 5519408 1 / 1 2
Course Degree Associate's Degree
Course Language Turkish
Format of Delivery: Face to Face
Course Coordinator Lecturer Hatice Berna POÇAN
Coordinator e-mail haticeberna selcuk.edu.tr
Instructors
Öğr.Gör.Hatice Berna POÇAN
Asistant Instructors
Course Objectives Raw materials in the food industry, intermediates and products applied to the study of fundamental processes and systems that are based on these procedures and the calculation method is intended to be given to the students.
Basic Sciences Engineering Scinces Social Sciences Educational Sciences Artistic sciences Medical Science Agricultural sciences
20 80 0 0 0 0 0
Course Learning Methods and Techniquies
Lectures and presentations
Week Course Content Resource
1 Introduction to Basic Operations, Basic Concepts Basic Operations Course Notes, Assoc Bilgiçl of Nermin
2 Cleaning and Classification Process Basic Operations Course Notes, Assoc Bilgiçl of Nermin
3 Size Reduction Operations Basic Operations Course Notes, Assoc Bilgiçl of Nermin
4 Grinding Process Basic Operations Course Notes, Assoc Bilgiçl of Nermin
5 Grinding Process Basic Operations Course Notes, Assoc Bilgiçl of Nermin
6 Mixing and Mixed Operations, Principles and Classification of Separation Processes Basic Operations Course Notes, Assoc Bilgiçl of Nermin
7 Mixing and Mixed Operations, Principles and Classification of Separation Processes Basic Operations Course Notes, Assoc Bilgiçl of Nermin
8 Midterm
9 Condition Mechanical Separation Processes Screening, sedimentation, centrifugation, filtration Basic Operations Course Notes, Assoc Bilgiçl of Nermin
10 Enhanced Filtration Mechanisms Basic Operations Course Notes, Assoc Bilgiçl of Nermin
11 Membrane Filtration Microfiltration, Ultrafiltration, Nanofiltration Basic Operations Course Notes, Assoc Bilgiçl of Nermin
12 Membrane Filtration Microfiltration, Ultrafiltration, Nanofiltration Basic Operations Course Notes, Assoc Bilgiçl of Nermin
13 Cooling Systems and Operating Principles, Cooling System Units and Features Basic Operations Course Notes, Assoc Bilgiçl of Nermin
14 Freezing of Food Freezing Methods, Determination of Freezing Point Basic Operations Course Notes, Assoc Bilgiçl of Nermin
15 Repeated general issues Basic Operations Course Notes, Assoc Bilgiçl of Nermin
Assesment Criteria   Mid-term exam Final exam
  Quantity Percentage Quantity Percentage  
Term Studies : - -
Attendance / Participation : - -
Practical Exam : - -
Special Course Exam : - -
Quiz : - -
Homework : - -
Presentations and Seminars : - -
Projects : - -
Workshop / Laboratory Applications : - -
Case studies : - -
Field Studies : - -
Clinical Studies : - -
Other Studies : - -
Mid-term exam   - -
Final exam   1 60
ECTS WORK LOAD TABLE   Number Duration
Course Duration : 1 14
Classroom Work Time : 2 10
Presentations and Seminars : - -
Course Internship : - -
Workshop / Laboratory Applications : 1 14
Field Studies : - -
Case studies : - -
Projects : - -
Homework : 2 5
Quiz : - -
Mid-term exam : 1 1
Final Exam : 1 1
ECTS 2
No COURSE LEARNING OUTCOMES CONTRIBUTION
D.Ö.Ç. 1 The need for food preservation and processing 3
D.Ö.Ç. 2 Raw materials in the food industry, examining the intermediate and basic operations applied to the product 4
* 1: Zayıf - 2: Orta - 3: İyi - 4: Çok İyi
COURSE LEARNING OUTCOMES AND PROGRAM OUTCOMES AND RELATIONSHIPS MATRIX

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