Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-472FIRIN ÜRÜNLERİ VE İŞLEME TEKNOLOJİLERİCompulsory484
Level of Course Unit
First Cycle
Objectives of the Course
To give information about the production of bakery products and their types.
Name of Lecturer(s)
Dr. Öğr. Üyesi Bahadır ATMACA
Learning Outcomes
1Information on basic and auxiliary substances used in bakery products
2Information on the production of various bakery products
3To have information about the technologies used in the production of various bakery products
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Giving information about the various bakery products and how they are produced.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1General information about the production of bakery products
2General information about the production of bakery products
3General information about the production of bakery products
4Students will be able to do research on various bakery products and their presentations by students
5Students will be able to do research on various bakery products and their presentations by students
6Students will be able to do research on various bakery products and their presentations by students
7Students will be able to do research on various bakery products and their presentations by students
8MIDTERM EXAM (Students' presentations will be evaluated)
9Monitoring of local and other documentaries prepared by students about bakery products
10Monitoring of local and other documentaries prepared by students about bakery products
11Monitoring of local and other documentaries prepared by students about bakery products
12Monitoring of local and other documentaries prepared by students about bakery products
13Monitoring of local and other documentaries prepared by students about bakery products
14Monitoring of local and other documentaries prepared by students about bakery products
15Monitoring of local and other documentaries prepared by students about bakery products
16FINAL EXAM (Students' documentaries will be evaluated)
Recommended or Required Reading
Tahıl İşleme Teknolojisi Kitabı (Prof.Dr. Adem ELGÜN, Prof.Dr. Zeki ERTUGAY) Ocak 1995 ve çeşitli kaynakların kullanımı.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures20120
Practice205100
TOTAL WORKLOAD (hours)123
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 4      
LO2 4      
LO3 4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr