PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 2 | 3 | 1 | 2 |
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. | 0 | 0 | 3 | 0 | 2 | 5 | 20.00 |
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. | 1 | 0 | 0 | 0 | 2 | 3 | 12.00 |
3 |
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. | 1 | 2 | 0 | 1 | 2 | 6 | 24.00 |
SKILLS |
Aim |
Objectives | T |
% |
(Described in terms of cognitive and practical skills) |
1 | 2 | 3 | 1 | 2 |
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. | 1 | 0 | 3 | 0 | 2 | 6 | 24.00 |
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. | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
3 |
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability. | 0 | 2 | 0 | 1 | 0 | 3 | 12.00 |
4 |
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. | 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 |
1 |
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself. | 1 | 0 | 3 | 0 | 2 | 6 | 24.00 |
Learning to Learn |
1 | 2 | 3 | 1 | 2 | T | % |
1 |
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications. | 0 | 2 | 0 | 2 | 0 | 4 | 16.00 |
Communication & Social |
1 | 2 | 3 | 1 | 2 | T | % |
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. | 0 | 0 | 3 | 1 | 0 | 4 | 16.00 |
Occupational and/or Vocational |
1 | 2 | 3 | 1 | 2 | T | % |
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. | 1 | 2 | 0 | 2 | 0 | 5 | 20.00 |
Related number of programme learning outcomes/ 11 | 6 | 6 | 5 | 8 | 6 | - | - |
---|
Level of contribution | 6 | 12 | 15 | 10 | 12 | - | - |
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |