DersID	Sınıf	Dönem	Ders Kodu	Ders Adi	Zorunluluk	Teorik	Pratik	Kredi	Ects	Lecture & In-Class Activities	Preliminary & Further Study	Land Surveying	Group Work	Laboratory	Reading	Assignment (Homework)	Project Work	Seminar	Internship	Technical Visit	Web Based Learning	Implementation/Application/Practice	Practice at a workplace	Occupational Activity	Social Activity	Thesis Work	Field Study	Report Writing	Öğrenme-Öğretme İşyükü Toplamı	Mid-Term Exam	Preparation for the Mid-Term Exam	Computer Based Presentation	Final Exam	Preparation for the Final Exam	Short Exam	Preparation for the Short Exam	Presentation of Report	Homework Assessment	Oral Exam	Presentation of Thesis	Presentation of Document	Expert Assessment	Ölçme - Değerlendirme Toplam İşyükü	Genel Toplam	Toplam işyükü / 25,5	Dersin AKTS kredisi
1. Yarıyıl
1029	1	1	ATA101	ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I	Z	2	0	2.0	2.0	28	14				6	2													50	1	1		1	1			0						4	54
88729	1	1	BIL121	INFORMATION TECHNOLOGY-I	Z	2	0	2.0	2.0																				0								0						0	0
12489	1	1	AGK105	GENERAL CHEMISTRY	Z	2	0	2.0	3.0	28	28		6	6		1													69	1	1		2	2	1	1	0						8	77
12504	1	1	AMB105	GENERAL MICROBIOLOGY	Z	2	2	3.0	5.0	56	28		9	15		1													109	1	1		5	10	1	1	0						19	128
88739	1	1	ING121	ENGLISH-I	Z	2	0	2.0	4.0																				0								0						0	0
11066	1	1	ASG108	OCCUPATIONAL HEALTH AND SAFETY	Z	2	0	2.0	2.0	28	14		1		1	1			1						1				47	1	1		1	1		1	0						5	52
12490	1	1	ALT103	LABORATORY TECHNIQUES	Z	2	2	3.0	5.0	56	42		4	15		1													118	1	1		3	2	1	1	0						9	127
9356	1	1	AMT101	MATHEMATICS-I	Z	2	0	2.0	3.0	28	14					10													52	1	8		1	10		2	0						22	74
8827	1	1	SSE101	SOCIAL RESPONSIBILITY AND ETHICS	Z	0	2	1.0	2.0	28	14				1	1													44	1	2		1	2			0						6	50
1010	1	1	TUR101	TURKISH LANGUAGE-I	Z	2	0	2.0	2.0	28	14				2														44	1	2		1	2			0						6	50
			TOPLAM			18	6	21	30	280	168	0	20	36	10	17	0	0	1	0	0	0	0	0	1	0	0	0	533	8	17	0	15	30	3	6	0	0	0	0	0	0	79	612
2. Yarıyıl
1039	1	2	ATA102	ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II	Z	2	0	2.0	2.0	28	14				2														44	1	1		1	3			0						6	50
12436	1	2	ABI108	PRINCIPLES OF NUTRITION	Z	2	0	2.0	2.0	28	14		1			1													44	1	1		2	2	1	1	0						8	52
88730	1	2	BIL122	INFORMATION TECHNOLOGY-II	Z	2	0	2.0	2.0																				0								0						0	0
12074	1	2	AGK106	FOOD CHEMISTRY	Z	2	2	3.0	4.0	56	28		2	3		3													92	1	1		3	3	1	1	0						10	102
12075	1	2	AMB106	FOOD MICROBIOLOGY	Z	2	2	3.0	5.0	56	42		6	12															116	1	1		4	3	1	1	0						11	127
88740	1	2	ING122	ENGLISH-II	Z	2	0	2.0	4.0																				0								0						0	0
9415	1	2	AMT102	MATHEMATICS-II	Z	2	0	2.0	3.0	28	14					1													43	1	15		1	18			0						35	78
12076	1	2	GKK114	QUALITY AT FRUIT AND VEGETABLE PRODUCTS	Z	2	0	2.0	2.0	28	14		1	2		1													46	1	1		1	1	1	1	0						6	52
2116	1	2	TUR102	TURKISH LANGUAGE-II	Z	2	0	2.0	2.0	28	14				2														44	1	2		1	2			0						6	50
9062	1	2	YUM102	WORK PLACEMENT-I	Z	0	0	0.0	4.0													52	52					1	105				1	1			0						2	107
			TOPLAM			18	4	20	30	252	140	0	10	17	4	6	0	0	0	0	0	52	52	0	0	0	0	1	534	7	22	0	14	33	4	4	0	0	0	0	0	0	84	618
3. Yarıyıl
12510	2	1	GKK225	MEAT AND MEAT PRODUCTS QUALITY	Z	2	0	2.0	4.0	28	42		4	10		2													86	1	1		4	8	1	1	0						16	102
12470	2	1	AGS203	FOOD HYGIENE AND SANITATION	Z	2	0	2.0	3.0	28	28			10		4													70	1	1		1	1	1	1	0						6	76
12471	2	1	AGK201	FOOD CODEX AND STANDARDS	Z	1	0	1.0	2.0	28	14					3													45	1	1		1	1	1	1	0						6	51
1019	2	1	ING201	PROFESSIONAL ENGLISH-I	Z	3	0	3.0	3.0	42	14				9	4													69	2	2		2	2			0						8	77
12485	2	1	GKK211	ANALYSES OF FRUIT AND VEGETABLE PRODUCTS	Z	2	2	3.0	4.0	56	28			9		4													97	1	1		1	1	1	1	0						6	103
12486	2	1	GKK223	QUALITY AT DAIRY PRODUCTS	Z	2	0	2.0	4.0	28	42			12		5													87	1	1		4	6	1	1	0						14	101
10369	2	1	YUM201	WORK PLACEMENT-II	Z	0	0	0.0	4.0														104						104				1				0						1	105
12473	2	1	GDT225	FOOD BIOTECHNOLOGY	S	2	0	2.0	2.0	28	14		4																46	1	1		1	1	1	1	0						6	52
			TOPLAM			14	2	15	26	238	182	0	8	41	9	22	0	0	0	0	0	0	104	0	0	0	0	0	604	8	8	0	15	20	6	6	0	0	0	0	0	0	63	667
4. Yarıyıl
12511	2	2	GKK216	ANALYSIS OF MEAT AND MEAT PRODUCTS	Z	1	2	2.0	4.0	42	28		3	10		4													87	1	1		2	8	1	1	0						14	101
12468	2	2	AGA204	FOOD ADDITIVES AND ANALYSIS	Z	1	2	2.0	4.0	42	42		1	3		3													91	1	1		3	5	1	1	0						12	103
10376	2	2	GRI201	ENTREPRENEURSHIP	Z	2	0	2.0	2.0	28	14																		42	1	2		1	4		1	0						9	51
1027	2	2	ING202	PROFESSIONAL ENGLISH-II	Z	3	0	3.0	3.0	42	14				9	4													69	2	2		2	2			0						8	77
12469	2	2	AOG202	SPECIAL FOOD TECHNOLOGY	Z	2	0	2.0	3.0	42	14		6			6													68	1	2		1	2	1	2	0						9	77
12472	2	2	GKK214	MILK AND DAIRY PRODUCTS ANALYSES	Z	1	2	2.0	4.0	42	28		12	12															94	1	2		1	2	1	2	0						9	103
12512	2	2	GKK218	ANALYSIS OF CEREALS AND PRODUCTS	Z	1	2	2.0	4.0	42	28		5	5		8													88	1	1		4	3	4	1	0						14	102
10375	2	2	YUM202	WORK PLACEMENT-III	Z	0	0	0.0	4.0														104						104				1				0						1	105
12467	2	2	GDT224	VEGETABLE OIL TECHNOLOGY	S	2	0	2.0	2.0	14	14		4	6		2													40	1	1		4	4	1	1	0						12	52
			TOPLAM			13	8	17	30	294	182	0	31	36	9	27	0	0	0	0	0	0	104	0	0	0	0	0	683	9	12	0	19	30	9	9	0	0	0	0	0	0	88	771