1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. FOOD PROCESSING DEPARTMENT
  4. 775 MILK AND DAIRY PRODUCTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
STT 202ICE CREAM TECHNOLOGY1 + 13rd Semester2

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective This course aim to gain porfiency to students about preparing and processing mix for ice cream production in accoordance with Tukish Food Codex and TS Standards
Course Content This course aim to gain porfiency about preparing and processing mix for ice cream production in accoordance with Tukish Food Codex and TS Standards
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Preparing Mix
2Processing Mix

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20PO 21PO 22PO 23PO 24PO 25PO 26PO 27PO 28PO 29PO 30
LO 00122     5        332 2     4   
LO 00222     5      4  32  1        
Sub Total44     10      4 364 21    4   
Contribution220000050000002023201100002000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Mid-terms11010
Final examination11414
Total Work Load

ECTS Credit of the Course





52

2
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1ATİKE NUR DURAK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
STT 202 ICE CREAM TECHNOLOGY 1 + 1 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer ATİKE NUR DURAK adurak@pau.edu.tr ACMYO A0307 %60
Goals This course aim to gain porfiency to students about preparing and processing mix for ice cream production in accoordance with Tukish Food Codex and TS Standards
Content This course aim to gain porfiency about preparing and processing mix for ice cream production in accoordance with Tukish Food Codex and TS Standards
Topics
WeeksTopics
1 Measuring and Mixing Ice Cream Ingredients
2 Measuring and Mixing Ice Cream Ingredients
3 Measuring and Mixing Ice Cream Ingredients
4 Measuring and Mixing Ice Cream Ingredients
5 Measuring and Mixing Ice Cream Ingredients
6 Applying Pre-treatments to Mixture
7 Applying Pre-treatments to Mixture
8 Freezing and Packing Mixture
9 Freezing and Packing Mixture
10 Freezing and Packing Mixture
11 Freezing and Packing Mixture
12 Storage of Ice Cream
13 Storage of Ice Cream
14 Storage of Ice Cream
Materials
Materials are not specified.
Resources
ResourcesResources Language
Süt ve Mamulleri Teknolojisi Prof.Dr. Mustafa ÜÇÜNCÜTürkçe
Dondurma Kitabı Prof.Dr. TekinşenTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam30Midterm Exam
Homework10Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes