Upon successful completion of the program designed in accordance with the aims and objectives of the program and the program learning outcomes in terms of knowledge, skills and competencies given below, students/learners will be able to:
Classified
Conjoined
TYYÇ Level / TYYÇ Field of Education / IAU Programmme Comparison
PROGRAMME LEARNING OUTCOMES
LEARNING & TEACHING METHODS
ASSESMENT & GRADING METHODS
KNOWLEDGE
(Described in terms of theoretical and factual knowledge)
1
Has basic, current and practical knowledge about his/her profession.
2
Have knowledge about occupational health and safety, environmental awareness and quality processes.
3
Explains the raw materials, additives, packaging materials, hygiene and sanitation issues used in the food industry.
4
Explain and apply food production and processing technologies.
5
Applies quality management systems and quality assurance protocols in the food industry.
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
Lecture & In-Class Activities
Laboratory
Assignment (Homework)
Internship
Practice at a workplace
Report Writing
Mid-Term Exam
Final Exam
Short Exam
Presentation of Report
Homework Assessment
Presentation of Document
Year-End Final Exam
SKILLS
(Described in terms of cognitive and practical skills)
1
Follows current developments and practices for his/her profession and uses them effectively.
2
Uses professional-related information technologies (software, programs, animations, etc.) effectively
3
Has the ability to independently evaluate professional problems and issues with an analytical and critical approach and to propose solutions.
4
Can effectively present thoughts through written and oral communication at the level of knowledge and skills and express them in an understandable manner.
5
Takes responsibility as a team member to solve unforeseen and complex problems encountered in applications related to his/her field.
6
Has awareness of career management and lifelong learning.
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.
8
Keeps up with information in his/her field and communicates with colleagues using a foreign language.
8
8
8
8
8
8
8
8
8
8
8
8
Lecture & In-Class Activities
Laboratory
Assignment (Homework)
Internship
Practice at a workplace
Report Writing
Mid-Term Exam
Final Exam
Short Exam
Presentation of Report
Homework Assessment
Presentation of Document
Year-End Final Exam
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
0
0
0
0
0
0
0
0
0
0
Learning to Learn
0
0
0
0
0
0
0
0
0
0
Communication & Social
0
0
0
0
0
0
0
0
0
0
Occupational and/or Vocational
0
0
0
0
0
0
0
0
0
0
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.
