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Course Description Course Name : Practical Work Course Code : G 334 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Spring (16 Weeks) ECTS : 2 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Prof.Dr. CAHİDE YAĞMUR Prof.Dr. MEHMET GÜVEN Prof.Dr. TURGUT CABAROĞLU Asst.Prof.Dr. IŞIL VAR Asst.Prof.Dr. MEHMET SERTAÇ ÖZER Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Knows safety rules in the laboratory Knows sampling and sample preparation Knows solution preparation to be used Knows operating basic laboratory tools and equipments Knows basic analysis methods of food components Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching laboratory safety rules, sampling and sampling preparation, preparation of solutions, operation of basic laboratory tools and equipments, basic analysis methods of food components Course Contents : Laboratory and pilot plant practices about food science and technology Language of Instruction : Turkish Work Place : Classroom, laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 2 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 3 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 4 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 5 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 6 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 7 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 8 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 9 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 10 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 11 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 12 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 13 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 14 Laboratory and pilot plant practices about food science and technology Related course notes Lecture, laboratory practice 15 Midterm exam Related course notes Written exam 16/17 Final exam Related course notes Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Course notes prepared by using different sources Required Course Material(s)  Internet sources   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 4 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 5 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 4 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 5 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 4 14 Knows a foreign language at a level to follow the literature about foods and communicate 5 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 4 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 1 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 3 1 3 Assesment Related Works     Homeworks, Projects, Others 1 1 1     Mid-term Exams (Written, Oral, etc.) 1 1 1     Final Exam 1 1 1 Total Workload: 62 Total Workload / 25 (h): 2.48 ECTS Credit: 2