TÜRKÇE
ENGLISH
Information
| Code | SAİ047 |
| Name | Ready-to-eat Meal (Catering) Technology in Seafood |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr.Gör.Dr. Yılmaz UÇAR |
| Course Instructor |
Öğr.Gör.Dr. Yılmaz UÇAR
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It provides basic information about the presentation of dishes made with fish and other aquatic products as ready meals, together with a comprehensive infrastructure.
Course Content
It includes formulation development techniques for ready meals developed using fish, molluscs and crustaceans, points to consider, adaptation of our traditional products to ready meal technology, and determination of appropriate packaging and storage conditions for these products.
Course Precondition
None
Resources
Varlık, C. (2012), Su ürünleri işleme teknolojisi, Hazır yemek teknolojisi bölümü
Notes
Lecture notes and related articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines ready meal products in general. |
| LO02 | Explains the important issues in ready meal applications in seafood. |
| LO03 | Compares the presentation and consumption of ready meals in seafood. |
| LO04 | Analyzes the preference of ready meals in the seafood industry. |
| LO05 | Analyzes traditional fish dishes that can be applied as ready meals. |
| LO06 | Analyzes other fish products dishes that can be applied as ready meals. |
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 | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 4 |
| 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. | 5 |
| 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. | 4 |
| 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. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 5 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| 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. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | |
| 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 | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of ready meals and examination of examples on the market | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Important points in ready meal applications | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Packaging for ready meals | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Presentation and consumption of ready meals | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Preference status of ready meals in the seafood industry | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Traditional fish dishes that can be served as ready meals 1 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Traditional fish dishes that can be served as ready meals 2 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 9 | Other fish products and applications that can be used as ready meals 1 (Fish cake formula development) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Other fish products and applications that can be used as ready meals 2 (Fish pastry formula development) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Other fish products and their applications that can be applied as ready meals 3 (Fish sausage formula development) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Other fish products and applications that can be applied as ready meals 4 (Fish chips formula development) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Other fish products and their applications that can be applied as ready meals 5 (Fish cracker formula development) | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Adaptation of traditional fish dishes to ready-made food technology 1 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Adaptation of traditional fish dishes to ready-made food technology 2 | Studying from reference books and lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||