Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The objectives of the course as follows: to help students get to know the characteristics of milk and dairy products; enable them to evaluate and use these products healthfully in the field of gastronomy and culinary arts.
Course Content	Description, types, specifications, production, and quality criteria of milk and dairy products (butter, yogurt, cheese, ice cream, powder milk, pasteurized and UHT milk), information on buying, storing, presentation and usage.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	General characteristics of milk and dairy products
2	Functions and areas of usage of milk and dairy products
3	Raw milk
4	Pasteurized and UHT milk
5	Condensed milk
6	Powdered milk
7	Cream and butter
8	Yoghurt
9	Mid-term exam
10	Ice cream
11	Local Cheeses
12	Italian Cheeses
13	French Cheeses
14	Special types of cheese – other countries

Resources

Türkiye'nin Peynirleri. Sharon Croxford. İnkılap Kitabevi
Süt Uyuyunca (Türkiye Peynirleri). Artun Ünsal. Yapı Kredi Yayınları
Silivrim Kaymak - Türkiye'nin Yoğurtları(Türkiye'nin Yoğurtları).Artun Ünsal.Yapı Kredi Yayınları
Süt Ve Süt Ürünleri Kitabı. C. Tekinşen, 2005
Süt ve Mamülleri Teknolojisi, Prof. Dr. Mustafa Üçüncü, SİDAS

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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