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) Learn production techniques of poultry products, 2) Have information about product safety, packaging and security.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	No
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Fundamental Concepts 2nd Week Poultry Meat Sources and Nutritional Values 3rd Week Poultry Production 4th Week Poultry Slaughtering and Postmortal Changes in Poultry Meat 5th Week Poultry Meat Storage and Packaging 6th Week Poultry Meat Microbiology 7th Week Mid-term 8th Week Poultry Meat Cooking Methods 9th Week Canned Poultry Meat Products 10th Week Egg Products and Nutritional Values 11th Week Egg Production 12th Week Egg Storage and Packaging 13th Week Poultry Product Safety 14th Week General Evaluation 15th Week Final Exam
RECOMENDED OR REQUIRED READING	Arslan A. Et muayenesi ve et ürünleri teknolojisi, 2. Baskı. Medipress, 2013. Mountney, G. J., Parkhurst, C.R. Poultry products technology, Food Products Press, 1995.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 50 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 24 24 Course hours 14 2 28 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 1 12 12 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No