ADVANCED SEAFOOD PRODUCTION

GMS351

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Introduction and introduction
2^nd Week	General characteristics of seafood
3^rd Week	Freshwater - saltwater fish and farm fishing / Hunting bans / Fish calendar
4^th Week	Importance of seafood in Turkish gastronomy
5^th Week	Fish Processing I (Big Fish)
6^th Week	Fish Processing II (Flake Fish)
7^th Week	Fish Processing III (Small Fishes)
8^th Week	Midterm
9^th Week	Shrimp applications
10^th Week	Squid applications
11^th Week	Octopus applications
12^th Week	Mussel types, oysters, clams
13^th Week	Unique seafood dishes Turkey
14^th Week	Seafood in the world
15^th Week	Final Exam

Recommended or Required Reading

1. Published articles on Seafood.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	1	8	8
Individual or group work
Preparation for Final exam	1	10	10
Course hours	14	3	42
Preparation for Midterm exam	1	3	3
Laboratory (including preparation)	8	3	24
Final exam	1	1	1
Homework	2	5	10
Term Project Research
Total Work Load			99
Total Work Load / 30 (h)			3.3
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)