PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
SUT 204	AFTER HARVESTING OF VINEYARDS	2 + 2	4th Semester

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	To teach grapes processing and protection methods after harvesting of grapes
Course Content	Issues to be considered during harvest, methods of processing after harvesting grapes, protection, marketing
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Detection harvest time of grapes
2	Learning points to be considered during harvesting and packaging of grapes
3	Learning the process of drying of grapes and spreading systems that are used
4	Understanding the methods of production of products derived from grapes

COURSE'S CONTRIBUTION TO PROGRAM

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	4	56
Hours for off-the-classroom study (Pre-study, practice)	13	1	13
Mid-terms	1	15	15
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			104

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
SUT 204	AFTER HARVESTING OF VINEYARDS	2 + 2	1	Turkish	2014-2015 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer HAKAN KARABACAK	hkarabacak@pau.edu.tr		ÇAMYO A0011	%70

Goals		To teach grapes processing and protection methods after harvesting of grapes
Content		Issues to be considered during harvest, methods of processing after harvesting grapes, protection, marketing

Topics

Weeks	Topics
1	Fixing of harvest time of grapes
2	Harvest and Packing of Grapes
3	Conservation of table grapes
4	Drying of grapes
5	Ground Laying
6	High System Laying
7	Processing of raisins
8	Economic importance, Production Situation and Produced Countries of Raisins
9	Production of grape molasses
10	Production of dried layers of grape pulp
11	Production of grape sausage
12	Production of vinegar
13	Production of vinegar
14	General Repetition

Materials

Materials are not specified.

Resources

Resources	Resources Language
Dr. Mustafa Edip Köylü,2000. Bandırma Çözeltisinin Hazırlanışı, Manisa Bağcılık Araştırma Enstitüsü, Çiftçi Broşürü, Yayın No: 5, Manisa	Türkçe
Şerife Gül Gözügül, 2006. Gıda Muhafazası, Tarım İl Müdürlüğü, Samsun	Türkçe
Dr. Mustafa Edip Köylü,2000. Bağlarda Hasat Olgunluğunun Tespiti, Manisa Bağcılık Araştırma Enstitüsü, Çiftçi Broşürü, Yayın No: 4, Manisa	Türkçe
http://www.partnerfood/tr/kuru-uzum.html	Türkçe
Megep, 2008. Meyveleri Kurutma, Ankara	Türkçe
Prof. Dr. H. İbrahim UZUN, 2006. Bağcılık Kitabı, Antalya	Türkçe
Sevim Kaya ve Aysun Maskan. Üzümden Elde Edilen Pestil ve sucuk Yapım Yöntemleri ve Saklama Koşulları, Gaziantep	Türkçe
Emel Ünal, 2007. Dimrit Üzümünden Değişik Yöntemlerle Sirke Üretimi Üzerinde Bir Araştırma, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Adana	Türkçe
Dr. Mustafa Edip Köylü, 2000. Çekirdeksiz Üzüm Kurutmacılığında Yüksek Sistem Sergiler, Manisa Bağcılık Araştırma Enstitüsü, Çiftçi Broşürü, Yayın No: 7, Manisa	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student