TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Tayfun Işık
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have general information about seafood. 2) Gains knowledge about seafood with examples from Turkish and world gastronomy. 3) Acquires the qualifications to process seafood. 4) Have the ability to prepare seafood products for service.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week İntroduction and introduction 2nd Week General characteristics of seafood 3rd Week Freshwater - saltwater fish and farm fishing / Hunting bans / Fish calendar 4th Week İmportance of seafood in Turkish gastronomy 5th Week Fish Processing I (Big Fish) 6th Week Fish Processing II (Flake Fish) 7th Week Fish Processing III (Small Fishes) 8th Week Midterm 9th Week Shrimp applications 10th Week Squid applications 11th Week Octopus applications 12th Week Mussel types, oysters, clams 13th Week Unique seafood dishes Turkey 14th Week Seafood in the world 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Published articles on Seafood.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 1 8 8 Individual or group work Preparation for Final exam 1 10 10 Course hours 14 3 42 Preparation for Midterm exam 1 3 3 Laboratory (including preparation) 8 3 24 Final exam 1 1 1 Homework 2 5 10 Term Project Research Total Workload 99 Total Workload / 30 3,3 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No