Anadolu Info Package Anadolu Info Package
  • Info on the Institution
  • Info on Degree Programmes
  • Info for Students
  • Turkish
    • Turkish Turkish
    • English English
Profile of the Programme Specific Admission Requirements Qualification Requirements and Regulations Recognition of Prior Learning Educational Staff Programme Director & ECTS Coord. Field Qualifications Key Learning Outcomes Course Structure Diagram with Credits Matrix of Program Outcomes&Field Qualifications Matrix of Course& Program Qualifications Examination Regulations, Assessment and Grading Graduation Requirements Access to Further Studies Occupational Profiles of Graduates
  • Eskişehir Vocational School
  • Department of Hotel, Restaurant and Catering
  • Program in Cookery
  • Course Structure Diagram with Credits
  • Technology of Food
  • Learning Outcomes
  • Description
  • Content
  • Learning Outcomes
  • Learning Activities and Teaching Methods
  • Course's Contribution to Prog.
  • Assessment Methods

  • Explain history of food technology
  • Define to doing of food technology.
  • Explain to specials of food materials function.
  • compare old and new technology methods also food technology
  • Define lipids.
  • Define vitamins and minerals.
  • Explain to technology to develop of foods protection methods.
  • Explain to technology of to cool
  • Explain to technology ofartificial dry.
  • Explain to technology of freezer dry
  • Explain to technology of appertisation
  • Explain to methods of micro wave with dry
  • Explain technology operations of food
  • Explain to milk and milk products technology
  • Explain to Vegetable and fruit technology.
  • Explain to Vegetable and fruit technology.
  • Explain to cereal and product technology
  • Explains the oil technology.
  • Explain the technology of sugar and sugar products.
  • Classification doing of food aid materials
  • Define to doing of food aid materials.
  • Explain to of colour materials.
  • Explain to of antimicrobial materials
  • Explain to explain quality control of foods
  • Explain to importance and target of quality control
  • Define to quality classes
  • Explain to necessity of quality control
  • Illustrate to phase of food control
  • Prepare tonecessary environmentfor quality control

  • Info on the Institution
  • Name and Adress
  • Academic Calendar
  • Academic Authorities
  • General Description
  • List of Programmes Offered
  • General Admission Requirements
  • Recognition of Prior Learning
  • Registration Procedures
  • ECTS Credit Allocation
  • Academic Guidance
  • Info on Degree Programmes
  • Doctorate Degree / Proficieny in Arts
  • Master's Degree
  • Bachelor's Degree
  • Associate Degree
  • Open&Distance Education
  • Info for Students
  • Cost of living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Special Needs Students
  • Insurance
  • Financial Support for Students
  • Student Affairs Office
  • Info for Students
  • Learning Facilities
  • International Programmes
  • Practical Information for Mobile Students
  • Language courses
  • Internships
  • Sports and Leisure Facilities
  • Student Associations