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10475 FOOD QUALITY CONTROL ANALYSIS -
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle


Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
PROGRAMME LEARNING OUTCOMES
KNOWLEDGE Aim ObjectivesT %
(Described in terms of theoretical and factual knowledge) 12312345
1 The student use this information for understanding the production methods of food production.454354533382.50
2 Food products, compounds and additives as some knowledge of the production, use of this information.555455453895.00
3 Food production and quality control laboratory to assess the results with information obtained.555355553895.00
4 Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.555355553895.00
5 Food product processing by following the advances of age can participate in R & D activities.5555555540100.00
6 Food business, and laboratory workflow level of computer use in the computer system to follow.5555555540100.00
7 Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.5555555540100.00
8 Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.345544553587.50
9 Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.444544453485.00
10 He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches555555543997.50
11 Food in general has adopted the moral and ethical values ​​of professional555555543997.50
12 Learning and can apply what they learn in the field of food regardless of the display.5555555540100.00
13 Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.444445443382.50
SKILLS Aim ObjectivesT %
(Described in terms of cognitive and practical skills) 12312345
1 Doing research on food technology and security solutions to identify and develop the data he obtained.555554553997.50
2 Food production and food security of information resources related to the use area.5555555540100.00
3 Food Technology in the field of technical education by taking additional uses current techniques and tools.5555555540100.00
4 Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.555455543895.00
5 In order to follow developments in the field of food effectively takes advantage of information technologies.444545453587.50
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS Aim ObjectivesT %
Autonomy & Responsibility 12312345
1 He/she determines the risks in a food business and takes precautions5555555540100.00
2 He/she uses the basic laboratory devices used in the laboratory554554443690.00
3 He/she follows the production and keeps records454554543690.00
4 He/she plans for food hygiene training and measures of the effectiveness555555443895.00
5 Food production and safety line on the team works and works effectively554554453792.50
6 Using the basic knowledge of food is related to the field with a given task are executed independently.5555555540100.00
Learning to Learn 12312345 T %
1 He/she knows the need for lifelong learning and makes its requirements5555555540100.00
2 He/she follows trainings related to the subject5555555540100.00
3 Participates in training programs for professional development in the field of food5555555540100.00
Communication & Social 12312345 T %
1 He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother454544443485.00
2 He/she follow food fairs, and professional developments in the field5555555540100.00
3 He/she uses information technologies effectively and prepare presentations444544443382.50
4 He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.444545443485.00
5 He/she use visually, the effective use of written and oral communication.444544443382.50
Occupational and/or Vocational 12312345 T %
1 He/she works several food areas of food legislation specified5555555540100.00
2 He/she follows and implements the legislation related the food industry555455543895.00
3 He/she follows decumentation by critical control points and quaity assurance and takes precautions555455543895.00
4 He/she prepare food hyhiene education and operation it.5555555540100.00
Related number of programme learning outcomes/ 363737373737373737--
Level of contribution173177173173176175173170--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
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.