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10110-FOOD TECHNOLOGY-
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
PROGRAMME COURSE STRUCTURE
Please click on a course unit to see the details

1. Year Fall ( First ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
1029 ATA101 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I Compulsory 2 + 0 2.0 2.0
1010 TUR101 TURKISH LANGUAGE-I Compulsory 2 + 0 2.0 2.0
12490 ALT103 LABORATORY TECHNIQUES Compulsory 2 + 2 3.0 5.0
12504 AMB105 GENERAL MICROBIOLOGY Compulsory 2 + 2 3.0 5.0
2474 ING101 ENGLISH-I Compulsory 3 + 0 3.0 4.0
12489 AGK105 GENERAL CHEMİSTRY Compulsory 2 + 0 2.0 3.0
12505 GDT111 FOOD PROCESSING PRINCIPLES Compulsory 2 + 2 3.0 4.0
8778 BIL101 INFORMATION TECHNOLOGY-I Compulsory 2 + 0 2.0 2.0
9356 AMT101 MATHEMATICS-I Compulsory 2 + 0 2.0 3.0
Total ECTS Credit (Compulsory):30 Total ECTS Credit (Elective) :0 Total ECTS Credit :30

1. Year Spring ( Second ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2116 TUR102 TURKISH LANGUAGE-II Compulsory 2 + 0 2.0 2.0
1039 ATA102 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II Compulsory 2 + 0 2.0 2.0
8783 BIL102 INFORMATION TECHNOLOGY-II Compulsory 2 + 0 2.0 2.0
12074 AGK106 FOOD CHEMISTRY Compulsory 2 + 2 3.0 4.0
9415 AMT102 MATHEMATICS-II Compulsory 2 + 0 2.0 3.0
2475 ING102 ENGLISH-II Compulsory 3 + 0 3.0 4.0
9062 YUM102 WORK PLACEMENT-I Compulsory 0 + 0 0.0 4.0
12832 GKK111 OCCUPATIONAL HEALTH AND SAFETY Compulsory 2 + 0 2.0 2.0
12075 AMB106 FOOD MICROBIOLOGY Compulsory 2 + 2 3.0 5.0
12436 ABI108 PRINCIPLES OF NUTRITION Compulsory 2 + 0 2.0 2.0
Total ECTS Credit (Compulsory):30 Total ECTS Credit (Elective) :0 Total ECTS Credit :30

2. Year Fall ( Third ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
10369 YUM201 WORK PLACEMENT-II Compulsory 0 + 0 0.0 4.0
1019 ING201 PROFESSIONAL ENGLISH-I Compulsory 3 + 0 3.0 3.0
12470 AGS203 FOOD HYGIENE AND SANITATION Compulsory 2 + 0 2.0 3.0
12471 AGK201 FOOD CODEX AND STANDARDS Compulsory 1 + 0 1.0 2.0
12473 GDT225 FOOD BIOTECHNOLOGY Compulsory 2 + 0 2.0 2.0
12506 GDT227 SEAFOOD TECHNOLOGY Compulsory 2 + 0 2.0 2.0
12507 GDT221 MEAT AND PRODUCT TECHNOLOGY Compulsory 2 + 2 3.0 4.0
9420 AST101 STATISTICS Compulsory 2 + 0 2.0 2.0
12508 GDT229 DAIRY PRODUCTS AND TECHNOLOGY Compulsory 2 + 2 3.0 4.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 4
0001 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):26 Total ECTS Credit (Elective) :4 Total ECTS Credit :30

2. Year Spring ( Fourth ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
10376 GRI201 ENTREPRENEURSHIP Compulsory 2 + 0 2.0 2.0
12474 GDT226 CATERING TECHNOLOGY Compulsory 2 + 0 2.0 3.0
12487 GDT222 GRAIN PRODUCTS TECHNOLOGY Compulsory 2 + 2 3.0 4.0
12475 AMJ202 FOOD PACKAGING INDUSTRY Compulsory 2 + 0 2.0 3.0
12469 AOG202 SPECIAL FOOD TECHNOLOGY Compulsory 2 + 0 2.0 3.0
12468 AGA204 FOOD ADDITIVES AND ANALYSIS Compulsory 1 + 2 2.0 4.0
10375 YUM202 WORK PLACEMENT-III Compulsory 0 + 0 0.0 4.0
1027 ING202 PROFESSIONAL ENGLISH-II Compulsory 3 + 0 3.0 3.0
54230 GME202 FOOD INDUSTRY MACHINERY AND EQUIPMENTS Compulsory 2 + 0 2.0 2.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 2
0001 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):28 Total ECTS Credit (Elective) :2 Total ECTS Credit :30
EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.