PROGRAMME LEARNING OUTCOMES |
LEARNING & TEACHING METHODS |
ASSESMENT & GRADING METHODS |
KNOWLEDGE |
(Described in terms of theoretical and factual knowledge) |
   1 |
The student use this information for understanding the production methods of food production. |
   2 |
Food products, compounds and additives as some knowledge of the production, use of this information. |
   3 |
Food production and quality control laboratory to assess the results with information obtained. |
   4 |
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk. |
   5 |
Food product processing by following the advances of age can participate in R & D activities. |
   6 |
Food business, and laboratory workflow level of computer use in the computer system to follow. |
   7 |
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have. |
   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. |
   9 |
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work. |
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   10 |
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches |
   11 |
Food in general has adopted the moral and ethical values of professional |
   12 |
Learning and can apply what they learn in the field of food regardless of the display. |
   13 |
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show. |
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- Lecture & In-Class Activities
- Group Work
- Laboratory
- Reading
- Assignment (Homework)
- Project Work
- Internship
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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SKILLS |
(Described in terms of cognitive and practical skills)
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   1 |
Doing research on food technology and security solutions to identify and develop the data he obtained. |
   2 |
Food production and food security of information resources related to the use area. |
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Food Technology in the field of technical education by taking additional uses current techniques and tools. |
   4 |
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities. |
   5 |
In order to follow developments in the field of food effectively takes advantage of information technologies. |
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- Lecture & In-Class Activities
- Laboratory
- Assignment (Homework)
- Project Work
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Autonomy & Responsibility |
   1 |
He/she determines the risks in a food business and takes precautions |
   2 |
He/she uses the basic laboratory devices used in the laboratory |
   3 |
He/she follows the production and keeps records |
   4 |
He/she plans for food hygiene training and measures of the effectiveness |
   5 |
Food production and safety line on the team works and works effectively |
   6 |
Using the basic knowledge of food is related to the field with a given task are executed independently. |
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- Lecture & In-Class Activities
- Laboratory
- Assignment (Homework)
- Project Work
- Seminar
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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Learning to Learn |
   1 |
He/she knows the need for lifelong learning and makes its requirements |
   2 |
He/she follows trainings related to the subject |
   3 |
Participates in training programs for professional development in the field of food |
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- Lecture & In-Class Activities
- Laboratory
- Assignment (Homework)
- Project Work
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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Communication & Social |
   1 |
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother |
   2 |
He/she follow food fairs, and professional developments in the field |
   3 |
He/she uses information technologies effectively and prepare presentations |
   4 |
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application. |
   5 |
He/she use visually, the effective use of written and oral communication. |
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- Lecture & In-Class Activities
- Group Work
- Laboratory
- Assignment (Homework)
- Project Work
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Presentation of Report
- Presentation of Thesis
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Occupational and/or Vocational |
   1 |
He/she works several food areas of food legislation specified |
   2 |
He/she follows and implements the legislation related the food industry |
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He/she follows decumentation by critical control points and quaity assurance and takes precautions |
   4 |
He/she prepare food hyhiene education and operation it. |
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- Lecture & In-Class Activities
- Laboratory
- Assignment (Homework)
- Project Work
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Computer Based Presentation
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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