CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
|
KNOWLEDGE
|
Theoretical
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems. | | | | | | X |
2 |
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose. | X | | | | | |
Factual
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose. | X | | | | | |
SKILLS
|
Cognitive
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively. | X | | | | | |
2 |
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues. | X | | | | | |
Practical
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability. | X | | | | | |
2 |
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions. | | | | | | X |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
|
Autonomy & Responsibility
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself. | X | | | | | |
Learning to Learn
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications. | X | | | | | |
Communication & Social
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development. | X | | | | | |
Occupational and/or Vocational
|
No |
PROGRAMME LEARNING OUTCOMES |
LEVEL OF CONTRIBUTION* |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions. | X | | | | | |