BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2026 - TECHNOLOGY OF TRADITIONAL CHEESES

GENERAL INFORMATION ABOUT THE COURSE

           
Course Code Semester   Course Type   Course Level   Course Language
     
  
Course Title Theoretical Practical ECTS
Turkish Name of the Course
Course Coordinator E Mail
Assistant Staff of the Course E Mail
Course Objective
Brief Content of the Course
Prerequisites

Course Objectives
 
Course Objectives 
1Producing Mihalıç Cheese
2Producing Civil Cheese
3Producing Hellim Cheese
4Producing Van Oat Cheese
5Producing Knitted Cheese
 
Course Category
Course Category Percentage
Basic Vocational Courses