1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. FOOD PROCESSING DEPARTMENT
  4. 775 MILK AND DAIRY PRODUCTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
STT 213BUTTER TECHNOLOGY1 + 13rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective This course aim to gain students profiency about producing cream and butter in accordance with Turkish Food Codex and TS Standards.
Course Content Production of Raw Cream, Applying Pretreatments to Cream, Ripening Cream, Churning Cream, Butter and Kneading Butter, Packaging Butter, Storage
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Processsing Cream
2Processing Butter

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20PO 21PO 22PO 23PO 24PO 25PO 26PO 27PO 28PO 29PO 30
LO 00133    5       2     2    33   
LO 00233    5       2 2   2    23   
Sub Total66    10       4 2   4    56   
Contribution330000500000002010002000033000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14228
Mid-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SENEM TÜFEKÇİ


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
STT 213 BUTTER TECHNOLOGY 1 + 1 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SENEM TÜFEKÇİ stufekci@pau.edu.tr ACMYO A0307 %60
Goals This course aim to gain students profiency about producing cream and butter in accordance with Turkish Food Codex and TS Standards.
Content Production of Raw Cream, Applying Pretreatments to Cream, Ripening Cream, Churning Cream, Butter and Kneading Butter, Packaging Butter, Storage
Topics
WeeksTopics
1 Raw cream production
2 Raw cream production
3 Applicatioon of pre-treatments to cream
4 Applicatioon of pre-treatments to cream
5 Cream Ripening
6 Cream Ripening
7 Cream Ripening
8 Cream Churning
9 Cream Churning
10 Butter and Kneading
11 Butter and Kneading
12 Butter Packaging
13 Storage
14 Storage
Materials
Materials are not specified.
Resources
ResourcesResources Language
SÜT ve MAMULLERİ TEKNOLOJİSİ - Prof.Dr.Mustafa ÜÇÜNCÜ - Meta Basım, İzmir, 2005aTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes