PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
STT 206	ESTABLISHMENT AND ORGANIZATION OF DAIRY PLANTS	3 + 0	3rd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	This course aims to gain profiency to students about site selection of dairy companies, selection of process proper to products, selection of construction materials, arrangment of auxiliary services, determination of production plant layout and organizing the purchasing milk in accordance with Turkish Food Codex and TS Standards.
Course Content	Site Selection of Local Dairy Companies, Site Selection of Regional Dairy Companies, Yogurt Production Process, Cheese Production Process, Butter Production Process, Drinking Milk Production Process, Ice Cream Production Process, Main Building Construction Materials Selection, Auxiliary Plant Construction Materials and Properties, Arrangement of Steam Production Service, Arrangement Of Cooling Service, Arrangement of Cleaning and Waste Water Service, Selection of Milk Purchasing Place, Determining the Location of Pasteurization Unit, Determining the Location of Manufacturing Plant, Determining the Location of Maturation Place, Determining the Location of Packaging Sİte, Determining the Location of Cold Storages, Determining the Location of Auxiliary Plants, Determining the Location of Labrotories, Transporting Raw Milk, Pricing Milk
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Site Selection of Dairy Plants
2	Selection of Propers Process for Products
3	Selection of Construction Materials for Dairy Plants
4	Arrangment of Auxiliary Services
5	Determination of Plant Layout 1
6	Determination of Plant Layout 2
7	Organization of Milk Purchase

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17	PO 18	PO 19	PO 20	PO 21	PO 22	PO 23	PO 24	PO 25	PO 26	PO 27	PO 28	PO 29	PO 30
LO 001																5							5		3	2	4
LO 002	3	3	3	3	3	3	3	3					3	3	5	5	3				3						4
LO 003	3														1	5					2		5	3	3	3	3
LO 004		3	1	1	1	1	1	1					1	1	5	5		2					5	1	3	3	3
LO 005	4	4	3	3	3	3	3	3					3	3	5	5		3			4		3				3
LO 006	4	4	3	3	3	3	3	3					3	3	5	5		3			4		3				3
LO 007	5	3	2	2	2	2	2	2	4	4	5	3	2	2		5			5	5	4	2	4	4		4	3
Sub Total	19	17	12	12	12	12	12	12	4	4	5	3	12	12	21	35	3	8	5	5	17	2	25	8	9	12	23
Contribution	3	2	2	2	2	2	2	2	1	1	1	0	2	2	3	5	0	1	1	1	2	0	4	1	1	2	3	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	10	10
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
STT 206	ESTABLISHMENT AND ORGANIZATION OF DAIRY PLANTS	3 + 0	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SİNAN AKBAL	sakbal@pau.edu.tr		ACMYO A0307	%70

Goals		This course aims to gain profiency to students about site selection of dairy companies, selection of process proper to products, selection of construction materials, arrangment of auxiliary services, determination of production plant layout and organizing the purchasing milk in accordance with Turkish Food Codex and TS Standards.
Content		Site Selection of Local Dairy Companies, Site Selection of Regional Dairy Companies, Yogurt Production Process, Cheese Production Process, Butter Production Process, Drinking Milk Production Process, Ice Cream Production Process, Main Building Construction Materials Selection, Auxiliary Plant Construction Materials and Properties, Arrangement of Steam Production Service, Arrangement Of Cooling Service, Arrangement of Cleaning and Waste Water Service, Selection of Milk Purchasing Place, Determining the Location of Pasteurization Unit, Determining the Location of Manufacturing Plant, Determining the Location of Maturation Place, Determining the Location of Packaging Sİte, Determining the Location of Cold Storages, Determining the Location of Auxiliary Plants, Determining the Location of Labrotories, Transporting Raw Milk, Pricing Milk

Topics

Weeks	Topics
1	Site Selection of Local Dairy Plants
2	Site Selection of Regional Dairy Plants
3	Yoghurt Production Process + Cheese Production Process
4	Butter Production Process + Drinking milk Production Process + Ice Cream Production Process
5	Construction Materials Selection for Main Building
6	Properties of Materials of Auxiliary Facilities
7	Layout of Steam Production Facilities + Layout of Cooling Facilities
8	Layout of Cooling Facilities + Layout of Cleaning and Waste Water Facilities
9	Determination of Milk Reception Area + Determination of Pasteurization Unit
10	Determination of Manufacturing Area + determination Resting and Ripening Areas
11	Determination of Packaging Area + Determination of Cold Storage Area + Determination of Auxiliary Facilities Area
12	Determination of Auxiliary Facilities Area + Determination of Laboratory Areas
13	Carrying Raw Milk to the Production Plant
14	Pricinng Milk

Materials

Materials are not specified.

Resources

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student