Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu Bee Products:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | Bee Products | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Anatomii Zwierząt i Zoologii | ||
| Nauczyciel odpowiedzialny | Alicja Auriga <alicja.auriga@zut.edu.pl> | ||
| Inni nauczyciele | |||
| ECTS (planowane) | 3,0 | ECTS (formy) | 3,0 |
| Forma zaliczenia | zaliczenie | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Knowledge of biology and chemistry/physics/biochemistry/ biophysics at secondary school level |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Familiarize students with bee products, their extraction methods, chemical composition, national and international standards, methods of conservation, storage and application for self use and in industries |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Types and varieties of honey, organoleptic assessment of honey and determination of water content in honey | 2 |
| T-L-2 | Use of honey - making baked goods, beverages, meads, crumpets, tinctures | 4 |
| T-L-3 | Honey packaging, storage and labels | 2 |
| T-L-4 | Beeswax as raw material, storage of wax. Processing of raw wax. Organoleptic evaluation on wax. Application of wax for households and industry purposes | 3 |
| T-L-5 | Pollen extraction of bee bread and pollen, organoleptic evaluation, use and storage | 2 |
| T-L-6 | Propolis - extraction, organoleptic evaluation of propolis, quality testing, storage and processing of propolis - making cosmetics, homemade medicines | 2 |
| 15 | ||
| wykłady | ||
| T-W-1 | Honey - raw materials from which it is made, maturation, physical properties and chemical composition of honey | 2 |
| T-W-2 | National and international honey standards | 2 |
| T-W-3 | Beewax – physical and chemical properties, application, wax standards | 2 |
| T-W-4 | Pollen and beebread – chemical composition, standards, collection, application | 3 |
| T-W-5 | Royal jelly – its role in the bee colony, production, collection, conservation, physical and chemical properties, quality assessment, preservation, and storage; standards for fresh royal jelly | 2 |
| T-W-6 | Propolis – its significance in the bee colony, composition, physicochemical properties, applications, quality assessment, and storage | 2 |
| T-W-7 | Bee venom – composition, physicochemical properties, extraction, quality assessment, and storage | 2 |
| 15 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Participation in classes | 15 |
| A-L-2 | Studying literature | 10 |
| A-L-3 | Studying for test | 8 |
| A-L-4 | Consultation | 5 |
| 38 | ||
| wykłady | ||
| A-W-1 | Participation in lectures | 15 |
| A-W-2 | Studying for test | 8 |
| A-W-3 | Consultation | 5 |
| A-W-4 | Studying literature | 10 |
| 38 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Lectures with multimedia presentations |
| M-2 | Educational videos |
| M-3 | Practical classes |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Students activity |
| S-2 | Ocena formująca: Lab reports |
| S-3 | Ocena podsumowująca: Test |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WBiHZ_2-_null_W01 Student is able to characterize products obtained from bees. | — | — | C-1 | T-L-1, T-L-4, T-L-6, T-W-1, T-W-2, T-W-4 | M-1, M-2, M-3 | S-1, S-2, S-3 |
| WM-WBiHZ_2-_null_W02 Studend has knowledge of applicable product quality assessment standards beekeeping and methods of storing them. | — | — | C-1 | T-L-1, T-L-3, T-L-5, T-L-6, T-W-2 | M-1, M-2, M-3 | S-1, S-2, S-3 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WBiHZ_2-_null_U01 Student acquires the ability to obtain bee products from selected families and to asses their processing. | — | — | C-1 | T-L-1, T-L-3, T-L-5, T-L-6, T-W-2 | M-1, M-2, M-3 | S-1 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WBiHZ_2-_null_K01 Student creates an active attitude, has the ability to holisitc view on the facts related to bee products. | — | — | C-1 | T-L-1, T-L-2, T-L-4, T-L-6 | M-1, M-3 | S-1 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WBiHZ_2-_null_W01 Student is able to characterize products obtained from bees. | 2,0 | |
| 3,0 | Student knows the basic characteristics of products obtained from bees. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 | ||
| WM-WBiHZ_2-_null_W02 Studend has knowledge of applicable product quality assessment standards beekeeping and methods of storing them. | 2,0 | |
| 3,0 | Student exhibits poor knowledge of products quality assessment standards and their storage. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WBiHZ_2-_null_U01 Student acquires the ability to obtain bee products from selected families and to asses their processing. | 2,0 | |
| 3,0 | basic ability to obtain bee products from families and basic knowlagde about processing the bee products | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WBiHZ_2-_null_K01 Student creates an active attitude, has the ability to holisitc view on the facts related to bee products. | 2,0 | |
| 3,0 | sufficient ability to work in a team | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Cheshire Frank R., Bees and Bee-Keeping Scientific and Practical - A Complete Treatise on the Anatomy, Physiology, Floral Relations, and Profitable Management of the Hive, 2019
- Seeley Thomas D, Honeybee ecology, 2018
Literatura dodatkowa
- Multi-authors, Journal of Apicutlure, Sciendo