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Information
| Code | SAİ517 |
| Name | Fish Smoking Techniques |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET ÇELİK |
| Course Instructor |
1 |
Course Goal / Objective
Different smoking methods in seafood, storage conditions and consumption patterns of smoked products
Course Content
Suitable fish species for smoking, materials used in smoking, preparation of fish to smoking, traditional and modern smoking techniques, consumption types of smoking seafood
Course Precondition
The course has no prerequisites.
Resources
Lecture Note titled "Fish Smoking Techniques"
Notes
Current articles related to the lecture
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the meat structure of seafood |
| LO02 | Explains the differences between smoking methods |
| LO03 | Explains the storage conditions of smoked products |
| LO04 | Lists the smoking methods. |
| LO05 | Knows the smoking materials |
| LO06 | Lists the forms of marketing of the smoked product |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 4 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | 2 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 1 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and characteristics of aquatic products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | meat structure in aquatic products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | heat treatment and its effects on aquaculture | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | different seafood processing methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Fumigation methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Fish can be used in smoking | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | packaging of smoked fish | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The appearance of smoked products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Combination of smoked products with different processing methods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Service types of smoked products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | quality evaluation of smoked products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Quality control methods used in smoking | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Marketing in smoked products | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | statistics on foods | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||