| PROGRAMME LEARNING OUTCOMES |
| KNOWLEDGE |
Aim |
Objectives | T |
% |
| (Described in terms of theoretical and factual knowledge) |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 |
| 1 |
Has basic, current and practical knowledge about his/her profession. | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 38 | 95.00 |
| 2 |
Have knowledge about occupational health and safety, environmental awareness and quality processes. | 5 | 4 | 5 | 4 | 5 | 3 | 3 | 1 | 30 | 75.00 |
| 3 |
Explains the raw materials, additives, packaging materials, hygiene and sanitation issues used in the food industry. | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 3 | 36 | 90.00 |
| 4 |
Explain and apply food production and processing technologies. | 5 | 5 | 5 | 3 | 5 | 3 | 5 | 1 | 32 | 80.00 |
| 5 |
Applies quality management systems and quality assurance protocols in the food industry. | 5 | 5 | 5 | 5 | 5 | 2 | 4 | 5 | 36 | 90.00 |
| SKILLS |
Aim |
Objectives | T |
% |
| (Described in terms of cognitive and practical skills) |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 |
| 1 |
Follows current developments and practices for his/her profession and uses them effectively. | 4 | 5 | 5 | 5 | 4 | 1 | 2 | 5 | 31 | 77.50 |
| 2 |
Uses professional-related information technologies (software, programs, animations, etc.) effectively | 5 | 1 | 0 | 5 | 3 | 3 | 4 | 5 | 26 | 65.00 |
| 3 |
Has the ability to independently evaluate professional problems and issues with an analytical and critical approach and to propose solutions. | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
| 4 |
Can effectively present thoughts through written and oral communication at the level of knowledge and skills and express them in an understandable manner. | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
| 5 |
Takes responsibility as a team member to solve unforeseen and complex problems encountered in applications related to his/her field. | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
| 6 |
Has awareness of career management and lifelong learning. | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
| 7 |
It has social, scientific, cultural and ethical values in the stages of collecting data related to its field, applying it and announcing the results. | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
| 8 |
Keeps up with information in his/her field and communicates with colleagues using a foreign language. | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
| PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
| Autonomy & Responsibility |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 |
| Learning to Learn |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 | T | % |
| Communication & Social |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 | T | % |
| Occupational and/or Vocational |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 | T | % |
| Related number of programme learning outcomes/ 13 | 30 | 28 | 30 | 31 | 27 | 28 | 24 | 29 | - | - |
|---|
| Level of contribution | 124 | 112 | 136 | 142 | 111 | 102 | 98 | 115 | - | - |
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
