PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 |
1 |
The student use this information for understanding the production methods of food production. | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 38 | 95.00 |
2 |
Food products, compounds and additives as some knowledge of the production, use of this information. | 5 | 4 | 5 | 4 | 5 | 3 | 3 | 1 | 30 | 75.00 |
3 |
Food production and quality control laboratory to assess the results with information obtained. | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 3 | 36 | 90.00 |
4 |
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk. | 5 | 5 | 5 | 3 | 5 | 3 | 5 | 1 | 32 | 80.00 |
5 |
Food product processing by following the advances of age can participate in R & D activities. | 5 | 5 | 5 | 5 | 5 | 2 | 4 | 5 | 36 | 90.00 |
6 |
Food business, and laboratory workflow level of computer use in the computer system to follow. | 3 | 3 | 3 | 5 | 5 | 5 | 5 | 5 | 34 | 85.00 |
7 |
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have. | 3 | 3 | 5 | 5 | 5 | 5 | 5 | 5 | 36 | 90.00 |
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. | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 40 | 100.00 |
9 |
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work. | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 40 | 100.00 |
10 |
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 1 | 33 | 82.50 |
11 |
Food in general has adopted the moral and ethical values of professional | 3 | 3 | 5 | 2 | 2 | 5 | 5 | 4 | 29 | 72.50 |
12 |
Learning and can apply what they learn in the field of food regardless of the display. | 5 | 5 | 5 | 4 | 5 | 5 | 3 | 2 | 34 | 85.00 |
13 |
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show. | 5 | 4 | 5 | 3 | 5 | 5 | 5 | 5 | 37 | 92.50 |
SKILLS |
Aim |
Objectives | T |
% |
(Described in terms of cognitive and practical skills) |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 |
1 |
Doing research on food technology and security solutions to identify and develop the data he obtained. | 4 | 5 | 5 | 5 | 4 | 1 | 2 | 5 | 31 | 77.50 |
2 |
Food production and food security of information resources related to the use area. | 5 | 1 | 0 | 5 | 3 | 3 | 4 | 5 | 26 | 65.00 |
3 |
Food Technology in the field of technical education by taking additional uses current techniques and tools. | 5 | 1 | 5 | 5 | 3 | 2 | 2 | 5 | 28 | 70.00 |
4 |
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities. | 1 | 5 | 5 | 0 | 5 | 0 | 0 | 0 | 16 | 40.00 |
5 |
In order to follow developments in the field of food effectively takes advantage of information technologies. | 3 | 0 | 0 | 5 | 0 | 2 | 0 | 5 | 15 | 37.50 |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
Autonomy & Responsibility |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 |
1 |
He/she determines the risks in a food business and takes precautions | 1 | 1 | 1 | 5 | 1 | 1 | 1 | 4 | 15 | 37.50 |
2 |
He/she uses the basic laboratory devices used in the laboratory | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 10 | 25.00 |
3 |
He/she follows the production and keeps records | 0 | 5 | 0 | 5 | 4 | 4 | 0 | 0 | 18 | 45.00 |
4 |
He/she plans for food hygiene training and measures of the effectiveness | 5 | 3 | 0 | 0 | 0 | 0 | 5 | 0 | 13 | 32.50 |
5 |
Food production and safety line on the team works and works effectively | 0 | 4 | 2 | 0 | 0 | 5 | 0 | 0 | 11 | 27.50 |
6 |
Using the basic knowledge of food is related to the field with a given task are executed independently. | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 38 | 95.00 |
Learning to Learn |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 | T | % |
1 |
He/she knows the need for lifelong learning and makes its requirements | 4 | 0 | 0 | 5 | 0 | 0 | 0 | 5 | 14 | 35.00 |
2 |
He/she follows trainings related to the subject | 3 | 0 | 5 | 5 | 0 | 0 | 0 | 4 | 17 | 42.50 |
3 |
Participates in training programs for professional development in the field of food | 3 | 2 | 5 | 5 | 5 | 1 | 3 | 5 | 29 | 72.50 |
Communication & Social |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 | T | % |
1 |
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother | 2 | 0 | 2 | 5 | 4 | 0 | 0 | 5 | 18 | 45.00 |
2 |
He/she follow food fairs, and professional developments in the field | 5 | 0 | 5 | 5 | 0 | 3 | 0 | 5 | 23 | 57.50 |
3 |
He/she uses information technologies effectively and prepare presentations | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 0 | 10 | 25.00 |
4 |
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application. | 0 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 10 | 25.00 |
5 |
He/she use visually, the effective use of written and oral communication. | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 3 | 13 | 32.50 |
Occupational and/or Vocational |
1 | 2 | 3 | 1 | 2 | 3 | 4 | 5 | T | % |
1 |
He/she works several food areas of food legislation specified | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 40 | 100.00 |
2 |
He/she follows and implements the legislation related the food industry | 5 | 5 | 5 | 5 | 2 | 5 | 1 | 5 | 33 | 82.50 |
3 |
He/she follows decumentation by critical control points and quaity assurance and takes precautions | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 2 | 36 | 90.00 |
4 |
He/she prepare food hyhiene education and operation it. | 4 | 3 | 3 | 1 | 1 | 2 | 5 | 2 | 21 | 52.50 |
Related number of programme learning outcomes/ 36 | 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 |