1 / 12

OLIVE AND OLIVE OIL

OLIVE AND OLIVE OIL. COURSE LECTURERS: ÜMMÜHAN TİBET. OLIVE, OLIVE OIL AND KITCHEN CULTURE. Course Coordinator : Asst. Prof. Dr. Nilgün Gürkaynak Course Lecturers : Ümmühan Tibet-Chemical Engineer - Expert of Olive and Olive oil. Course Objectives :.

bowerse
Download Presentation

OLIVE AND OLIVE OIL

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. OLIVE AND OLIVE OIL COURSE LECTURERS: ÜMMÜHAN TİBET

  2. OLIVE, OLIVE OIL AND KITCHEN CULTURE Course Coordinator: Asst. Prof. Dr. Nilgün Gürkaynak Course Lecturers : Ümmühan Tibet-Chemical Engineer-Expert of Olive and Olive oil

  3. Course Objectives : At theend of thiscourse, studentswilllearnbasicinformationaboutolives; historyandproduction of oliveoil, andrecognizetheolives, andoliveoilproductionregionsandlocalolivesandoliveoils in theworld.

  4. Course Objectives : Theywilllearnaboutdifferenttypes of olivesandoliveoils, pairingfoodwitholiveoilandtheywillhavefieldtripstolocaloliveandoliveoilproducersandhave an opinion on olivesandoliveoilproduc- tion.

  5. Course Objectives : At the end of this course, students will learn basic information about olives; history and production of olive oil, and recognize the olives, and olive oil production regions and local olives and olive oils in the world.

  6. Course Learning Outcomes A successfullearnerwill be ableto; • Have general information on olivesandoliveoils, • Identifyregionsandphysicalandenvironmentalconditionsrequiredforproduction of olivesandoliveoils,

  7. Course Learning Outcomes • Know the appropriate line and order in assessing and tasting olives and olive oils, • Know types of olives and olive oils, • Have basic information on production of olives and olive oils,

  8. Course Content(Short definition) • In this course; basic information regarding the history and production of olives and olive oils is presented. Introduction of important regions of olive and olive oil production and local olives and olive oils is targeted. • Different types of olives and olive oils, and pairing the food with olive oil is explained.

  9. OLIVE, OLIVE OIL AND KITCHEN CULTURE This course will provide students with the understanding of key factors affecting the taste of olive oil, Quality parameters and the producing countries of world.

  10. WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

  11. THANK YOU FOR YOUR ATTENTION

More Related