PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 505	POULTRY MEAT PROCESSING TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	Learning poultry meat and poultry meat products technology
Course Content	Poultry meat consumption and relation with health. Transport to slaughterhouse and cutting poultry, boiling, pluck of poultry, evisceretion, chilling, packaging and storage. Some poultry disease and effects of poultry meat quality and consumer health. Fresh poultry meat and preparing. To use of poultry meat for poultry meat products and by-products of poultry and assessment. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Nutritional value of poultry meat and processing
2	Processing technology of poultry meat products
3	Management of poultry meat processing plant

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5	5	5	5	5	5	5	5	5	5	4	5	5
LO 002	5	5	5	5	5	5	5	5	5	5	4	5	5
LO 003	5	5	5	5	5	5	5	5	5	5	4	5	5
Sub Total	15	15	15	15	15	15	15	15	15	15	12	15	15
Contribution	5	5	5	5	5	5	5	5	5	5	4	5	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Assignments	2	15	30
Mid-terms	1	32	32
Final examination	1	33	33
Presentation / Seminar Preparation	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student