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10475 FOOD QUALITY CONTROL ANALYSIS -
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
Course-Programe LOs Relations
Compulsory Course Units
No Name of the Course Unit Programme Learning Outcomes
12345678910111213141516171819202122232425262728293031323334353637T%
1 PRINCIPLES OF NUTRITION25323221322210022222222255122323055538948.11
2 FOOD ADDITIVES AND ANALYSIS35532332152530304025213333013302353219450.81
3 GENERAL CHEMISTRY22211131021323212022211111101012111215127.57
4 FOOD CHEMISTRY23523331111522325214210033012223153338545.95
5 FOOD CODEX AND STANDARDS13252222222230000033543344024204350328445.41
6 FOOD HYGIENE AND SANITATION221333311352333422423522443232333425510757.84
7 LABORATORY TECHNIQUES11512111111524300035425544313323353229249.73
8 GENERAL MICROBIOLOGY555533555555250553555533550555230555415181.62
9 FOOD MICROBIOLOGY224222222535334353353434553233233533412064.86
10 MATHEMATICS-I32332400000313020022222222112212022225931.89
11 MATHEMATICS-II22223322222213323532323332322225222229048.65
12 SPECIAL FOOD TECHNOLOGY552432522222043420425333442244020543110456.22
13 OCCUPATIONAL HEALTH AND SAFETY11131111133211211131112112111111511325630.27
14 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I110000000000000000100000000000010000152.70
15 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II100000000000000000000001000000000000021.08
16 INFORMATION TECHNOLOGY-I000000000000000000000000000000000000000.00
17 INFORMATION TECHNOLOGY-II000000000000000000000000000000000000000.00
18 QUALITY AT FRUIT AND VEGETABLE PRODUCTS33332231022212222122212122202222233337440.00
19 ANALYSES OF FRUIT AND VEGETABLE PRODUCTS43433331133333332234322323211213333339752.43
20 MILK AND DAIRY PRODUCTS ANALYSES13321121132211111113111111112211122115328.65
21 ANALYSIS OF MEAT AND MEAT PRODUCTS444555445555540555455555445555444555516890.81
22 ANALYSIS OF CEREALS AND PRODUCTS33333331132232333233323332212213333329350.27
23 QUALITY AT DAIRY PRODUCTS433333311333333432343333332112123333310054.05
24 MEAT AND MEAT PRODUCTS QUALITY43533331122212233122221122211112222538043.24
25 ENTREPRENEURSHIP000000001000000001000000000000000000021.08
26 ENGLISH-I000000000000000000000000000000000000000.00
27 ENGLISH-II000000000000000000000000000000000000000.00
28 PROFESSIONAL ENGLISH-I100000000000000000010000000000000000021.08
29 PROFESSIONAL ENGLISH-II00102001001010000000012020004002000201910.27
30 SOCIAL RESPONSIBILITY AND ETHICS11111111111151111111111122211152111014825.95
31 TURKISH LANGUAGE-I100000000000100001000000000000000000142.16
32 TURKISH LANGUAGE-II000000000000000000000000000000000010010.54
33 WORK PLACEMENT-I555422331434342342343245333112022323110657.30
34 WORK PLACEMENT-II54552222152520033224223333322202243429852.97
35 WORK PLACEMENT-III54552222152520033224223333322202243429852.97
Related number of course units / 3528252524252423242223242425191721212025252425242425242022252318262024242426--
Level of contribution74758273595761403669577755534357614164776657626274724538595534644983657660--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
Programme Elective Course Units
No Name of the Course Unit Programme Learning Outcomes
12345678910111213141516171819202122232425262728293031323334353637T%
1 VEGETABLE OIL TECHNOLOGY21422112331111221120121012201221011115228.11
2 FOOD BIOTECHNOLOGY50315122011115352223110155200000055017138.38
Related number of course units / 22122222212222222222122112220111102212--
Level of contribution7173723434222657334323116740122106612--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
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.