Pamukkale University
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SHORT CYCLE - ASSOCIATE'S DEGREE
VETERINARY DEPARTMENT
745 LABORATORY AND VETERINARY ART
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
LVS 115
FOOD HYGIENE AND TECHNOLOGY
2 + 0
3rd Semester
3
COURSE DESCRIPTION
Course Level
Associate's Degree
Course Type
Elective
Course Objective
To teach the importance of nutrients and hygiene in terms of animal health.
Course Content
Nutrients, food hygiene, feeding environments.
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Have knowledge about food hygiene and technology.
2
Will be able to have knowledge about nutrients and food microbiology.
3
Will be able to learn foodborne diseases and take precautions.
4
Understand and apply hygiene rules in food businesses.
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
PO 14
LO 001
5
5
5
5
5
3
LO 002
LO 003
LO 004
Sub Total
5
5
5
5
5
3
Contribution
1
1
1
1
0
0
0
0
1
1
0
0
0
0
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
2
28
Hours for off-the-classroom study (Pre-study, practice)
14
1
14
Assignments
14
1
14
Mid-terms
1
8
8
Final examination
1
14
14
Total Work Load
ECTS Credit of the Course
78
3
COURSE DETAILS
Select Year
All Years
2023-2024 Spring
2021-2022 Fall
Course Term
No
Instructors
Details
2023-2024 Spring
1
DUYGU YÜKSEL
Details
2021-2022 Fall
1
BARBAROS ŞAHİN
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Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
LVS 115
FOOD HYGIENE AND TECHNOLOGY
2 + 0
1
Turkish
2023-2024 Spring
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
ACMYO A0210
%70
Goals
To teach the importance of nutrients and hygiene in terms of animal health.
Content
Nutrients, food hygiene, feeding environments.
Topics
Weeks
Topics
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
60
Final Exam
Midterm Exam
40
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes