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Course Description Course Name : Organic Chemistry Course Code : G 138 Course Type : Compulsory Level of Course : First Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 4 Name of Lecturer(s) : Asst.Prof.Dr. RAMAZAN BİLGİN Learning Outcomes of the Course : Learns the developments in the science of organic chemistry Learns the chemical bonds. Learns stereoisomeric. learns about the properties of Categorize organic compounds. learns Aliphatic compounds, reactions, and synthesis. learns Aromatic compounds and their reactions and synthesis. Learns carbohydrates, lipids, amino acids and proteins Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Learns the basic concepts and principles of organic chemistry. Course Contents : saturated Hydrocarbons unsaturated hydrocarbons aromatic hydrocarbons The resultant organic halogen Alcohols, phenols, ethers Aldehydes and ketones carboxylic acids oils, waxes, detergents stereoisomer Amines and other nitrogen compounds, carbohydrates Amino acids, proteins heterocyclic compounds and natural products Language of Instruction : Turkish Work Place : Anfi 1   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 saturated Hydrocarbons works the relevant section of the book Theoretical ourses 2 unsaturated hydrocarbons works the relevant section of the book Theoretical ourses 3 aromatic hydrocarbons works the relevant section of the book Theoretical ourses 4 organic halogen compounds works the relevant section of the book Theoretical ourses 5 Alcohols, phenols, ethers works the relevant section of the book Theoretical ourses 6 Aldehydes and ketones works the relevant section of the book Theoretical ourses 7 carboxylic acids works the relevant section of the book Theoretical ourses 8 exam works the relevant section of the book Theoretical ourses 9 oils, waxes, detergents works the relevant section of the book Theoretical ourses 10 stereoisomer works the relevant section of the book Theoretical ourses 11 Amines and other nitrogen compounds, works the relevant section of the book Theoretical ourses 12 carbohydrates works the relevant section of the book Theoretical ourses 13 Amino acids, proteins works the relevant section of the book Theoretical ourses 14 heterocyclic compounds and natural products works the relevant section of the book Theoretical ourses 15 final exam works the relevant section of the book 16/17 final exam works the relevant section of the book   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Hart, H, Hart D.J, Craine L.E. organic chemistry, 1998 Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 1 40 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. 4 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 3 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 3 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, 4 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 4 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 3 15 is respectful of professional ethics 3 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 3 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 3 * 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 1 2 2     Mid-term Exams (Written, Oral, etc.) 1 15 15     Final Exam 1 15 15 Total Workload: 88 Total Workload / 25 (h): 3.52 ECTS Credit: 4