1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 765 WINE PRODUCTION TECHNOLOGY
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
SUT 213ANALYSES OF MUST AND VINE-I2 + 23rd Semester 

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To teach analysises which made in the musts and wine
Course Content The analysis in must, the analysis in wine, to be considered issues
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Working to the laboratory and learning subjects about attention
2Learning to the analysis about to the grape varietes and doing these
3Learning to the analysis about to the musts and doing these
4Learning to the analysis about to the musts and doing these
5Having technical hardware after graduated from this program

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 20
LO 001        425        3
LO 002    2 434 5        3
LO 003      325 5        3
LO 004      325 5        3
LO 005      215 5        3
Sub Total    2 12823225        15
Contribution00000022505000000003

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)13113
Mid-terms11515
Final examination12020
Total Work Load

ECTS Credit of the Course





104
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2014-2015 Fall1BEDRİYE DAVULCU TÜMER
Details 2013-2014 Fall1BEDRİYE DAVULCU TÜMER
Details 2012-2013 Fall1YELİZ TEKGÜL
Details 2011-2012 Fall1YELİZ TEKGÜL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
SUT 213 ANALYSES OF MUST AND VINE-I 2 + 2 1 Turkish 2014-2015 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer BEDRİYE DAVULCU TÜMER btumer@pau.edu.tr ÇAMYO A0011 %70
Goals To teach analysises which made in the musts and wine
Content The analysis in must, the analysis in wine, to be considered issues
Topics
WeeksTopics
1 General information about laboratory and analysis
2 General information about laboratory and analysis
3 To be considered matters when sampling for analysis and sampling
4 Grape analysis
5 Must analysis
6 Wine analysis ( physical analysis)
7 Wine analysis ( chemical analysis)
8 Wine analysis ( chemical analysis)
9 Wine analysis ( chemical analysis)
10 Wine analysis ( chemical analysis)
11 Organoleptic analysis
12 Evaluate the results of the analysis
13 Evaluate the results of the analysis
14 General review
Materials
Materials are not specified.
Resources
ResourcesResources Language
Making Wine(Bryce Rankine)English
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes