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) Have knowledge about the composition of fruits and vegetables. 2) Have knowledge about preparing fruits and vegetables for production. 3) Have knowledge about the properties of fruits and vegetables to be used in canning. 4) Have knowledge about all stages of canning production. 5) Have general information about tomato paste and ketchup production. 6) Have knowledge about the production of jam and marmalade. Learn dried fruits and vegetables. 7) Learn dried fruits and vegetables.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week The Combination of Fruit and Vegetables 2nd Week Causes of Spoilage of Fruit Vegetable Products 3rd Week Controlled Atmosphere Storage of Fruits and Vegetables in Cold Storage in Different Storage Conditions of Fruit and Vegetables 4th Week Freeze Preservation of Fruits and Vegetables Preserved by Freezing Fruit and Vegetables Applied to Changes that Occur During the Pre-processing 5th Week Pretreatment of Fruits and Vegetables 6th Week Canning Process 7th Week Canned Fruits and Vegetables Application 8th Week MIDTERM 9th Week Tomato Pulp and Ketchup Production Technology 10th Week Fruit Juice Processing, Spoilage and Storage 11th Week Jam and Marmalade Production Technology 12th Week Drying of Fruit and Vegetables 13th Week Degradation of Dried Products, Storage Conditions 14th Week Preparing for Exam 15th Week FINAL EXAM
RECOMENDED OR REQUIRED READING	Cemeroğlu, B.,2009,Meyve ve Sebze İşleme Teknolojisi I-II. Megep Kaynakları.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 20 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