Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Knows the composition and structure of milk and can evaluate the differences between various milk types.
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2) Knows the technological processes applied to milk and can evaluate their effects on milk structure.
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3) Knows the fermentation processes applied to milk and can understand the changes on the structure of milk.
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4) Knows information about Fermented Dairy Products etc. and other dairy products and their quality defects.
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) Knows drinking milk technology and its importance and can explain the effects of different technological processes on the structure of milk.
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2)
3.1) Knows cheese technology and can distinguish the differences in the production technologies of various cheeses.
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| Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
| 1) |
Overview of Türkiye and the World Dairy Sector |
Presentation uploaded to the OIS system and recommended printed publications
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| 2) |
Definition and Composition of Milk
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Presentation uploaded to the OIS system and recommended printed publications
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| 3) |
Milk Enzymes and Other Ingredients |
Presentation uploaded to the OIS system and recommended printed publications
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| 4) |
Obtaining raw milk, primary production conditions, collection, preservation and transportation of milk |
Presentation uploaded to the OIS system and recommended printed publications
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| 5) |
Receiving of Milk and Inspection and control of milk in factories |
Presentation uploaded to the OIS system and recommended printed publications
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| 6) |
General processes applied to milk (separation, homogenization, pasteurization, fat separation, etc.)
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Presentation uploaded to the OIS system and recommended printed publications
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| 7) |
Mid-Term Exam |
Presentation uploaded to the OIS system and recommended printed publications
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| 8) |
Turkish Food Codex Communiqués on Milk and Dairy Products |
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| 9) |
Hygiene (building design, workflow, tools-equipment, personnel, etc.) and sanitation practices in dairy farms |
Presentation uploaded to the OIS system and recommended printed publications
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| 10) |
Drinking milk technology (Pasteurized milk, UHT milk etc.) |
Presentation uploaded to the OIS system and recommended printed publications
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| 11) |
Yoghurt and Butter technology |
Presentation uploaded to the OIS system and recommended printed publications
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| 12) |
Cheese and Ice cream Technology |
Presentation uploaded to the OIS system and recommended printed publications
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| 13) |
Kumiss, Kefir and Probiotic Dairy Products Technology |
Presentation uploaded to the OIS system and recommended printed publications
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| 14) |
General Repetition |
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts |
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1.1 Learn and apply the principles of food science and nutrition |
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1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice |
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1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject |
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1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas |
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1.5 Learns food-human and food-society relations, understands the effect of food on social order |
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1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field |
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1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field |
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1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field |
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2) |
Knows the theory and practices of food and beverage business, gains entrepreneurial skills |
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2.1 Can take responsibility in profession and apply ethical values |
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2.2 Learns to work with the group, improves their oral and written interaction and presentation skills |
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2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs |
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2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field |
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3) |
Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts |
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3.1 Learns to work with the group, improves their oral and written interaction and presentation skills |
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4) |
Applies the theoretical knowledge in business life during a semester. |
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4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility. |
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4.2 Informs the related persons and institutions in professional matters orally and in writing. |
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4.3 To be able to manage activities for the development of employees working under their responsibility. |
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4.4 Explain problems using professional data. |
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4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications. |
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5) |
S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field. |
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5.1 Acquires the analyzing solving the problems and managing the conflicts. |
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5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary. |
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5.3 Has awareness for ethical and social responsivity. |
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5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way. |
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5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view. |
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5.6 Develops strategical, innovative and entrepreneurial ideas. |
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5.7 Acquires competence of managing the change. |
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5.8 Shows development personally and socially with and awareness for lifelong learning. |
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5.9 Follows advanced technologies and developments about digital transformation. |
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5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field. |
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5.11 Has awareness about citizenship competency. |
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5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+). |
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| WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
| Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
| Course |
14 |
3 |
42 |
| Laboratory |
0 |
0 |
0 |
| Application |
0 |
0 |
0 |
| Special Course Internship (Work Placement) |
0 |
0 |
0 |
| Field Work |
0 |
0 |
0 |
| Study Hours Out of Class |
0 |
0 |
0 |
| Presentations / Seminar |
1 |
10 |
10 |
| Project |
0 |
0 |
0 |
| Homework Assignments |
0 |
0 |
0 |
| Total Workload of Teaching & Learning Activities |
- |
- |
52 |
| WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
| Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
| Quizzes |
1 |
8 |
8 |
| Midterms |
1 |
15 |
15 |
| Semester Final Exam |
1 |
35 |
35 |
| Total Workload of Assesment & Evaluation Activities |
- |
- |
58 |
| TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
110 |
| ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
4 |
ECTS Information Package / Course Catalogue