TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Gain competencies to perform basic operations in foods according to the technique. 2) Learn about transport and storage. 3) Learn traditional conservation methods. 4) Learn modern conservation methods.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Raw Material and Product Transportation 2nd Week Raw Material and Product Transportation 3rd Week Provide Warehouse Conditions 4th Week Cold and Freezer Storage 5th Week Traditional Food Preservation 6th Week Traditional Food Preservation 7th Week Traditional Food Preservation 8th Week MIDTERM 9th Week Traditional Food Preservation 10th Week Modern Technology on Food Preservation 11th Week Modern Technology on Food Preservation 12th Week Modern Technology on Food Preservation 13th Week Modern Technology on Food Preservation 14th Week Review and Preparation for The Exam 15th Week FINAL EXAM
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 25 Assignment 1 25 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 12 12 Course hours 14 2 28 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 2 12 24 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No