ÇAYCUMAVOCATIONAL SCHOOL

DEPARTMENT OF FOOD PROCESSING

FOOD TECHNOLOGY PROGRAMME (İKMEP)

COURSE CONTENTS

1st SEMESTER

Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 101 / GENERAL MICROBIOLOGY / 1st Semester / 3 / 2 / 4 / 5
In the first module with the subject of “Microbiological Sampling”, concepts such as aseptic working technique, sampling and hygiene control samples are explained and practiced. In the second module with the subject of “Preparations for Microbiological Analysis”, concepts such as preliminary preparation for sterilization, sterilization and medium preparation are explained and practiced. In the third module with the subject of “Culture Obtaining”, concepts such as preparing dilution liquid, preparing dilution series, planting and incubation are explained and practiced. In the fourth module with the subject of “Refining Microbiological Culture”, concepts such as colony morphology and pure culture are explained and practiced. In the last module with the subject of “Making Microscopic Observation”, concepts such as preparing preperate, observing in microscope, observing microorganism cells, counting in lames are explained and practiced.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 103 / UNIT OPERATIONS I / 1st Semester / 2 / 0 / 2 / 4
In the first module with the subject of “Cleaning Raw Material”, dry and wet cleaning subjects are mentioned. In the second module with the subject of “Separating”, subjects such as filtration, sedimentation, centrifuge, screening, distillation, extraction process are mentioned. In the third module with the subject of “Size Reducing”, subjects such milling, crushing and homogenization are mentioned. In the last module with the subject of “Mixing”, subjects such as mixing liquids, mixing solids and emulsion are mentioned. .
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 105 / FOOD CHEMISTRY / 1st Semester / 2 / 1 / 3 / 3
In the first module with the subject of “Observing Basic Food Compounds I”, subjects such as the importance and functions of water, carbohydrates, proteins and lipids in food are mentioned. In the second module with the subject of “Observing Basic Food Compounds II”, subjects such as the importance and functions of enzymes, minerals and vitamins are mentioned. In the last module with the subject of “Observing Other Food Compounds”, subjects such as the importance and functions of phenolic materials in food, natural flavor agents and contaminants and toxic materials in food are mentioned.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 107 / CHEMISTRY I / 1st Semester / 2 / 0 / 2 / 3
In the first module with the subject of “Recognizing and Understanding by learning various features of materials by the help of periodic table”, subjects such as basic terms in chemistry, atomic structure, periodic table, writing and entitling compound recipe are explained. In the second module with the subject of “Understanding the features of gases, liquids and solids”, information about gases and information gas rules is given. In the last module with the subject of “being able to count chemical reactions”, subjects such as chemical equations, writing and balancing chemical equations, mole concept, chemical reactions, counting chemical reactions are explained.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT109 / HYGIENE AND SANITATION / 1st Semester / 2 / 0 / 2 / 2
In the first module with the subject of “Personal hygiene”, information is given to the students about wearing uniform appropriately, implementing personal hygienic rules, implementing sanitation rules in toilets in wash-hand stands, being able to have periodical health controls according to legislations. In the second module with the subject of “Implementing hygienic and disinfection rules in business”, information is given to the students about applying sanitation rules in entrance and exit according to legislation, cleaning materials, cleaning and disinfection in food industry.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 111 / FOOD ADDITIVES / 1stSemester / 2 / 0 / 2 / 3
In the first module with the subject of “Observing Additives Extending Shelflife and”, subjects such as acidity regulator additives, antimicrobial additives and antioxidants are explained. In the second module with the subject of “Using Additives to Modify Sensory Features”, subjects such as additives regulating textural structure, coloring agents, flavorings are explained. In the last module with the subject of “Using additives and processing aids to increase nutritional value”, subjects such as sweeteners, starters with enriching additives, enzymes, carrier additives and solvent additives are explained
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 113 / OCCUPATIONAL SAFETY / 1stSemester / 2 / 0 / 2 / 2
In the first module with the subject of “ Taking measures of working place and environment security” subjects such as working place definition and importance, protective instrument and aparatus, security measures related with stockroom and waste material classification, security measures related with wiring, fire and types of fire, methods and chemicals for fire fighting are explained. In the second module with the subject of “Taking measures of Worker’s Health”, subjects such as occupational diseases, taking measures for occupational diseases, occupational accidents and prevention, emergency service, accident reports, procedures in occupational accidents are explained.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 115 / MATHEMATICS I / 1st Semester / 2 / 0 / 2 / 2
In the first module with the subject of “Operations about sets and numbers”, operations such as sets, numbers, and decimal fractions are made. In the second module with the subject of “Algebraic applications, equations and inequalities”, operations such as algebraic operations, polynomial and identities, ratio and proportion, equations and inequalities are made.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
AIT 181 / PRINCIPLES OF ATATÜRK I / 1st Semester / 2 / 0 / 2 / 2
Meaning of revolution history, the importance of Turkish revolution, general overview of the reasons of Turkish Revolution, the first world war, starting period of breaking up in Ottoman Empire, condition of the country during invasions, attitude of Mustafa Kemal Ataturk , the first step for independence, organization through congress, unions, Turkish Revolutionaries and National Pact, opening Grand National Assembly of Turkey, constitution of National Army, two important event: Sevres and Gumru Peace, Struggling for Independence until Sakarya War, Sakarya War – the battle of Dumlupınar, from Mudanya to Lozan, two great revolutions in politics, proposal of peace period
Course Code / Course Name / Semester / TH / PR / CR / ECTS
TUR 181 / TURKISH I / 1st Semester / 2 / 0 / 2 / 2
What is language? The place and importance of language as a social institution in community, Language and culture relationship, the place of Turkish among world languages, development and historical phases of Turkish, Turkish language today, sounds in Turkish and categorization of them, sound characteristics and rules about phonics, syllabography, orthographic rules and its implementation, punctuations and its implementation
Course Code / Course Name / Semester / TH / PR / CR / ECTS
YDL 185 / FOREIGN LANGUAGE I / 1st Semester / 2 / 0 / 2 / 2
This course targets that the students know the correct structures grammatically and linguistic in basic English, identify and use actively certain English words, read and understand texts that are written in English, express themselves written and verbally.

2nd SEMESTER

Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT102 / FOOD MICROBIOLOGY / 2nd Semester / 3 / 2 / 4 / 4
In the first module with the subject of “Analyzing food and microorganism relationship and the factors that affect microbial growth in foodstuffs”, the main reasons why microorganisms infect food are explained and the types of microorganisms are introduced. Also, inner and outer factors that affect microbial growth in foodstuffs are emphasized. In the second module with the subject of “Analyzing indicator and pathogen microorganisms in foodstuffs”, safety in foodstuffs and sanitation indicator microorganisms are mentioned; moreover, infections and intoxications arising from microorganisms in foodstuffs are emphasized. In the third module with the subject of “Analyzing the control of microorganisms in foodstuffs”, the importance of microbial contamination is given; additionally, the methods to keep microorganisms away from foodstuffs, the methods to prevent microbial growth in foodstuffs and death kinetic of microorganisms and killing methods are mentioned. In the last module with the subject of “Analyzing microbiological decomposition in foodstuffs”, microbiological decompositions and methods of protection in meat and meat products, milk and milk products, egg and egg products, fruit and vegetables, canned foods, cereals and products and fermented alcoholic beverages are mentioned.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT104 / UNIT OPERATIONS II / 2nd Semester / 2 / 0 / 2 / 4
In the first module with the subject of “Implementing heat treatment 1”, subjects such as dehydration, evaporation, freezing, cooling and crystallization are mentioned. In the second module with the subject of “Implementing heat treatment 2”, subjects such as extrusion, blanching, striking, thermisation, pasteurization and sterilization are mentioned. In the third module with the subject of “İmplementing fermentation”, subjects such as acid fermentation and alcohol fermentation are mentioned. In the last module with the subject of “Storing”, subjects such as ways of storing in appropriate technique, storing by cooling and storing by freezing are mentioned. .
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT106 / CHEMISTRY II / 2nd Semester / 2 / 0 / 2 / 3
In the first module with the subject of “acids and bases”, information is given to the students about the features of acids and bases, their intenseness, pH and pOH, indicators and buffer solutions. In the second module with the subject of “preparing solution”, information is given to the students about percent solution, molar solution, normal solution, preparing ppm and ppb solution. In the last module with the subject of “Separation”, information is given to the students about decantation of mixtures, settling procedure and centrifuging.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT108 / MATHEMATICS II / 2nd Semester / 2 / 0 / 2 / 2
In the first module with the subject of “Numerical analysis and series”, information is given to the students about numerical analysis, interpolation techniques, series, arithmetic and geometric series. In the second module with the subject of “Functions and logarithms”, information is given to the students about functions, kinds of functions, exponential functions and logarithm.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT166 / INTERNSHIP / 2nd Semester / 0 / 0 / 0 / 8
This is practical and applied education which the student will do in related sectors like trade, production and service. It consists of 30 days of work. The education, application and trainings of the students are made in the frame of Higher Education Council’s basis and procedures. It is aimed that student will gain experience by applying and taking professional education. It is evaluated by the commission of training with the help of evaluation forms coming from the firms.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
AIT 182 / PRINCIPLES OF ATATÜRKII / 2nd Semester / 2 / 0 / 2 / 2
Features of Turkish revolution, establishing judicial system, establishing educational system, efforts in the field of economy, other innovations in communal living, domestic policy of Turkey in Ataturk period, foreign policy of Turkey in Ataturk period, unit supplement: Atatürk’s death, domestic and foreign policy of Turkey after Atatürk’s period (1938-1983 summary), Principles of Ataturk in general, principles of Ataturk: Republicanism, Nationalism, Populism, Statism, Laicism and Revolutionism
Course Code / Course Name / Semester / TH / PR / CR / ECTS
TUR 182 / TURKISH II / 2nd Semester / 2 / 0 / 2 / 2
Derivational affixes and its practice, general information about composition, parts of speech, elements of sentence, sentence analysis practice, ambiguity and correction, types of letters of application, official report, essentials of scientific writing
Course Code / Course Name / Semester / TH / PR / CR / ECTS
YDL 186 / FOREIGN LANGUAGE II / 2nd Semester / 2 / 0 / 2 / 2
This course, that is a follow up of YDL 185, targets that students practice some teaching activities to reinforce their knowledges which they acquire in YDL 185 course, develop strategies and skills such as learning words, memorizing them keeping them in their minds, using them when necessary, read a text using their learnt reading strategies, acquire writing skill in line with their requirements and levels.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 110 / LABORATORY TECHNIQUES
(ELECTIVE) / 2ndSemester / 1 / 1 / 2 / 3
In the first module with the subject of “Providing Safe Work Conditions in Laboratory”, subjects such as personal safety precautions, laboratory general safety precautions, working with chemicals in safety are mentioned. In the second module with the subject of “operations before/after analysis”, subjects such as preparations before analysis and operations after analysis are mentioned. In the last module with the subject of “Implementing laboratory basic analysis techniques”, subjects such as sensory analysis, gravimetric analysis and titrimetric analysis are mentioned.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT112 / RESEARCH METHOD and TECHNIQUES (ELECTIVE) / 2ndSemester / 1 / 1 / 2 / 3
The first module “Researching” covers the subjects that selecting research subjects and searching for subjects. The second module “Preparing Research Report” covers the subjects that evaluating research results and converting these to report. The last module “Presenting the Research” covers that preparing for the presentation and presenting.

3RD SEMESTER

Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 201 / DAIRY TECHNOLOGY I / 3rdSemester / 3 / 1 / 4 / 5
In the first module with the subject of “Taking raw material and supplementary materials into operation”, subjects such as qualities of milk, quantity measurement, storage of raw material and supplementary materials are explained. In the second module with the subject of “Controlling pre-operations”, subjects such as purifying milk, deaeration of milk, separation of milk fat, standardization and homogenization of milk are explained. In the third module with the subject of “Controlling production of drinking milk”, subjects such as pasteurized drinking milk, sterilized drinking milk, and storing drinking milk are explained. In the fourth module with the subject of “Controlling dehydrated milk products”, subjects such as milk powder production, whey production, storing dehydrated milk products are explained. In the last module with the subject of “Controlling cheese production”, subjects such as feta cheese, kashar cheese, curd cheese, melted cheese are emphasized.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 203 / FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY I / 3rdSemester / 2 / 1 / 3 / 5
In the first module with the subject of “Canned food production”, information about pre-operations, preparing syrup, filling the can and pasteurization is given. In the second module with the subject of “Paste production”, information about pre-operations, pulp, paste concentration, closing and heat treatment is given. In the third module with the subject of “Jam production”, information about pre-operations, cooking, cooling and filling is given. In the fourth module with the subject of “Frozen fruits and vegetables production”, subjects such as pre-operations and freezing fruits and vegetables are explained. In the last module with the subject of “Dehydrated fruits and vegetables production”, subjects such as preparing raw material and dehydrating fruits and vegetables.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 205 / MEAT AND PRODUCTS TECHNOLOGY I / 3rdSemester / 2 / 1 / 3 / 5
In the first module with the subject of “Producing fresh meat products”, subjects such as standard chopping and producing fresh meat products are mentioned. In the second module with the subject of “Producing frozen meat products”, subjects such as fresh frozen meat products and processed frozen meat products are explained. In the third module with the subject of “Producing slaughterhouse by-products”, subjects such as preparations for carcass by-products and rendering products are mentioned. In the fourth module with the subject of “Producing winged meat”, subjects such as preparations for chopping, chopping and crushing processes are mentioned. In the last module with the subject of “Producing water products”, subjects such as fresh water products and canned water products are introduced.
Dersin Kodu / Dersin Adı / Yarıyılı / TE / PR / KR / AKTS
CGT 207 / TECHNICAL DRAWING / 3rdSemester / 1 / 1 / 2 / 2
In the first module with the subject of ‘’Making drawings of plans and reading’’ drawing straight lines, perpendiculars and geometrical shapes, projection concept, drawing view, scale and scale types, dimensioning rules, dimensioning components, special dimension symbols and letters are explained. In the last module with the subject of ‘’Cross-section detail drawing and introduction to drawing by computer’’ sectioning and its importance, cross-section types, full section, partial section, scanning types, materials measures and features and process in details topics and using computer for drawing are explained.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 209 / CEREAL TECHNOLOGY I
(ELECTIVE) / 3rdSemester / 2 / 1 / 3 / 4
In the first module with the subject of “Controlling flour production”, subjects such as categorizing raw material according to its quality; washing out, annealing, grinding of wheat and flour are mentioned. In the second module with the subject of “Controlling semolina production” , subjects such as semolina and its purifiers are explained. In the third module with the subject of “Controllingbulghurproduction”, subjects such as cooking, dehydrating, peeling, weeding, breaking and calibration are explained. In the last module with the subject of “Controlling bread production”, subjects such as preparing dough components, kneading, mass fermentation, giving a shape, last fermentation are mentioned.
CGT 211 / OPERATIONAL MANAGEMENT I (ELECTIVE) / 3rdSemester / 2 / 1 / 3 / 4
In the first module with the subject of “Analyzing basic economical indicators”, subjects such as following micro-economical data and analyzing macro-economical indicators are explained. In the second module with the subject of “Forming opinions about establishing a workplace ”, subjects such as determining the space in the market, choosing the most appropriate investment alternatives, implementing feasibility study and recognizing the environment of the operation are explained. In the third module with the subject of “Implementing Workplace Establishment Processes”, subjects such as demand analysis and estimate; determining the place, legal structure and the capacity of the operation; determining total capital cost and providing financing are mentioned. In the last module with the subject of “Putting the workplace into operation”, subjects such as planning the workplace and production, implementing the processes of establishment of the investment and forming the appropriate structure are mentioned.
Dersin Kodu / Dersin Adı / Yarıyılı / TE / PR / KR / AKTS
CGT 213 / PACKAGING TECHNOLOGY (ELECTIVE) / 3rd Semester / 1 / 1 / 2 / 2
In the first module with the subject of “glass, metallic, paper, plastic packaging materials”, subjects such as glass packages, metallic packages, paper, carton paper, corrugated cardboard packages, plastics and blister-pack are mentioned. In the second module with the subject of “Aseptic packaging and modified atmosphere packaging”, subjects such as aseptic packaging in food industry, modified atmosphere packaging (MAP) of foods are explained.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT215 / COMMUNICATION (ELECTIVE) / 3rdSemester / 1 / 1 / 2 / 2
In the first module with the subject of “Communicating individually”, subjects such as verbal communication, written communication, using body language effectively and non-verbal communication are explained. In the second module with the subject of “organizational communication”, subjects such as formal communication, informal communication are mentioned.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT217 / ENVIRONMENTAL PROTECTION (ELECTIVE) / 3rdSemester / 1 / 1 / 2 / 2
The module “Environment and Human Health 1” covers environment regulations information and risk analysis works. “Environment and Human Health 2” covers; storing waste, personal protection measures, regulations of International Health and Security Cautions, Workers’ Health and Work Security.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT219 / SPECIAL FOOD PRODUCTS TECHNOLOGY (ELECTIVE) / 3rdSemester / 3 / 1 / 4 / 4
In the first module with the subject of “controlling process honey and molasses product ”, control of crude honey, blending honey, heat treatment for honey, homogenization and filling processes, preparation process, indistinct fermented grape juice, clear fermented grape juice and heat treatment applications are explained. In the second module with the subject of “controlling chocolate, soft sugar and hard sugar production”, information is given about mixing chocolate components, reduction, floating, tempering, moulding and cooling processes, for soft sugar information is given about preparing gelatin solution, mixing and moulding processes and for hard sugar information is given about preparing the syrup, kneading and shaping processes. In the third module with the subject of “controlling Turkish delight and sesame seed pastee production”, information is given about preparing the syrup, heat treatment and moulding process for Turkish delight and for sesame seed pastee information is given about preparing the syrup, heat treatment, mixing and moulding. In the last module with the subject of “controlling ketchup, mayonnaise and powdery foodstuff production”, information is given about preparing the mixture, heat treatment and filling operations for ketchup and mayonnaise and for powdery foodstuff information is given about preparing the mixture, dehydration and filling operations.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 221 / OIL TECHNOLOGY(ELECTIVE) / 3rdSemester / 3 / 1 / 4 / 4
In the first module with the subject of “Producing oil from oily seeds”, subjects such as pre-operations for oily seeds and oil extraction are mentioned. In the second module with the subject of “Raffinating”, subjects such as mucilage, neutralize, bleaching, deodorization, winterization are mentioned. In the third module with the subject of “Producing margarine”, subjects such as raw materials used in production of margarine, composition, emulsification, cooling, floating and packaging are explained. In the last module with the subject of “Producing olive oil”, subjects such as phase separation, sediment and glaucoma separation, olive oil filtration are explained.
Course Code / Course Name / Semester / TH / PR / CR / ECTS
CGT 267 / INTERNSHIP / 3rdSemester
This course is the same with CGT166 INTERNSHIP. It can be taken by the students from 5th mid-term or upper.

4TH SEMESTER