PROGRAMME LEARNING OUTCOMES |
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KNOWLEDGE |
Described in terms of theoretical and factual knowledge. |
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1
The student use this information for understanding the production methods of food production.
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2
Food products, compounds and additives as some knowledge of the production, use of this information
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3
Food production and quality control laboratory to assess the results with information obtained.
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4
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
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5
Food product processing by following the advances of age can participate in R & D activities
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6
Food business, and laboratory workflow level of computer use in the computer system to follow.
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7
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
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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.
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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
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11
Food in general has adopted the moral and ethical values of professional
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12
Learning and can apply what they learn in the field of food regardless of the display.
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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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SKILLS |
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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.
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2
Food production and food security of information resources related to the use area.
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3
Food Technology in the field of technical education by taking additional uses current techniques and tools.
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4
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
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5
In order to follow developments in the field of food effectively takes advantage of information technologies.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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1
He/she determines the risks in a food business and takes precautions
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2
He/she uses the basic laboratory devices used in the laboratory
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3
He/she follows the production and keeps records
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4
He/she plans for food hygiene training and measures of the effectiveness
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5
Food production and safety line on the team works and works effectively
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6
Using the basic knowledge of food is related to the field with a given task are executed independently.
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Learning to Learn |
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1
He/she knows the need for lifelong learning and makes its requirements
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2
He/she follows trainings related to the subject
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3
Participates in training programs for professional development in the field of food
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Communication & Social |
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1
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
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2
He/she follow food fairs, and professional developments in the field
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3
He/she uses information technologies effectively and prepare presentations
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4
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
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5
He/she use visually, the effective use of written and oral communication.
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Occupational and/or Vocational |
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1
He/she works several food areas of food legislation specified
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2
He/she follows and implements the legislation related the food industry
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3
He/she follows decumentation by critical control points and quaity assurance and takes precautions
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4
He/she prepare food hyhiene education and operation it.
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PROGRAMME LEARNING OUTCOMES |
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1
The student use this information for understanding the production methods of food production.
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2
Food products, compounds and additives as some knowledge of the production, use of this information
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3
Food production and quality control laboratory to assess the results with information obtained.
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4
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
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5
Food product processing by following the advances of age can participate in R & D activities
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6
Food business, and laboratory workflow level of computer use in the computer system to follow.
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7
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
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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.
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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
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11
Food in general has adopted the moral and ethical values of professional
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12
Learning and can apply what they learn in the field of food regardless of the display.
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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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14
Doing research on food technology and security solutions to identify and develop the data he obtained.
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15
Food production and food security of information resources related to the use area.
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16
Food Technology in the field of technical education by taking additional uses current techniques and tools.
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17
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
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18
In order to follow developments in the field of food effectively takes advantage of information technologies.
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19
He/she determines the risks in a food business and takes precautions
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20
He/she uses the basic laboratory devices used in the laboratory
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21
He/she follows the production and keeps records
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22
He/she plans for food hygiene training and measures of the effectiveness
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23
Food production and safety line on the team works and works effectively
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24
Using the basic knowledge of food is related to the field with a given task are executed independently.
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25
He/she knows the need for lifelong learning and makes its requirements
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26
He/she follows trainings related to the subject
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27
Participates in training programs for professional development in the field of food
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28
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
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29
He/she follow food fairs, and professional developments in the field
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30
He/she uses information technologies effectively and prepare presentations
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31
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
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32
He/she use visually, the effective use of written and oral communication.
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33
He/she works several food areas of food legislation specified
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34
He/she follows and implements the legislation related the food industry
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35
He/she follows decumentation by critical control points and quaity assurance and takes precautions
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36
He/she prepare food hyhiene education and operation it.
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KNOWLEDGE |
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Theoretical, Factual |
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Possess theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resource on basic level based on qualifications gained at secondary education level.
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Has sufficient knowledge about mathematics, science and application of these fields to basic engineering sciences.
Has sufficient background in mathematics, science and related fields.
Has basic knowledge about Agriculture, Forestry and Fisheries.
Evaluate and comprehend the accuracy, reliability and topicality of the information obtained.
Has the method and technical knowledge related to the field.
Has basic concepts related to basic engineering departments.
Has sufficient background in mathematics, science and related fields.
Has sufficient background in mathematics, science and related fields.
Has sufficient knowledge about mathematics, science and application of these fields to basic engineering sciences
It has particularly practical knowledge in the fields of Agriculture, Forestry and Fisheries.
Comprehends and evaluates the accuracy, reliability and topicality of the information obtained
Has sufficient background in mathematics, science and related fields.
Has basic concepts related to basic engineering departments.
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The student use this information for understanding the production methods of food production.
Food products, compounds and additives as some knowledge of the production, use of this information
Food production and quality control laboratory to assess the results with information obtained.
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
Food product processing by following the advances of age can participate in R & D activities
Food business, and laboratory workflow level of computer use in the computer system to follow.
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
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.
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
Food in general has adopted the moral and ethical values of professional
Learning and can apply what they learn in the field of food regardless of the display.
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
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SKILLS |
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Cognitive, Practical |
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Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level.
Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.
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Think algorithmically.
Makes experiment, data collection, presentation and basic interpretation of the collected data for the examination of engineering problems.
Understands the problems and solutions in the application of advanced technologies.
Identifies the events and phenomena related to the field by using the acquired knowledge and skills, identifies, analyzes and develops solutions on a general scale.
Using the knowledge and skills acquired, he / she examines events and phenomena related to his / her field, identifies problems, analyzes and develops solutions.
Understands and solves the engineering problems defined in the field with a basic engineering perspective.
Understands the problems and solutions in the application of advanced technologies.
Uses current techniques and tools in the field of technology with additional technical training.
Uses technical drawing skills effectively in practice.
Experiment, collect data, present the collected data.
Uses the modern technical equipment and tools necessary for an engineering application by additional technical training.
Makes technical drawing
Think algorithmically.
Makes experiment, data collection, presentation and basic interpretation of the collected data for the examination of engineering problems.
Using the knowledge and skills acquired, he / she examines events and phenomena related to his / her field, identifies problems, analyzes and develops solutions.
Identifies the events and phenomena related to the field by using the acquired knowledge and skills, identifies, analyzes and develops solutions on a general scale.
Uses current techniques and tools in the field of technology with additional technical training.
Uses technical drawing skills effectively in practice.
Experiment, collect data, present the collected data.
Understands and solves the engineering problems defined in the field with a basic engineering perspective.
Uses the modern technical equipment and tools necessary for an engineering application by additional technical training.
Makes technical drawing.
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Doing research on food technology and security solutions to identify and develop the data he obtained.
Food production and food security of information resources related to the use area.
Food Technology in the field of technical education by taking additional uses current techniques and tools.
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
In order to follow developments in the field of food effectively takes advantage of information technologies.
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
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Autonomy & Responsibility |
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Conduct studies at basic level within the field independently.
Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field.
Conduct activities towards the development of subordinates within a project.
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Works individually or in teams.
Performs a study related to the field independently.
Takes responsibility individually or as a team member to solve unforeseen problems encountered in the applications.
Manages the employees under his responsibility.
Makes experiment, data collection, presentation and basic interpretation of the collected data for the examination of engineering problems.
Takes responsibility as a team member to solve unforeseen problems encountered in the implementation of a field study and application.
Manages the employees under his responsibility.
Works individually or in teams.
Works in engineering teams or individually.
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He/she determines the risks in a food business and takes precautions
He/she uses the basic laboratory devices used in the laboratory
He/she follows the production and keeps records
He/she plans for food hygiene training and measures of the effectiveness
Food production and safety line on the team works and works effectively
Using the basic knowledge of food is related to the field with a given task are executed independently.
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Learning to Learn |
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Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs.
Direct the education received to a higher education level in the same field or to an occupation in the same level.
Gain awareness of lifelong learning.
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Have the awareness of the necessity of lifelong learning.
Uses current techniques and tools in the field of technology with additional technical training
Develops a positive attitude towards lifelong learning with the knowledge and skills acquired in the field.
Knows the ways of reaching information and uses them effectively.
It shows that it is aware of the necessity of lifelong learning by following the professional and academic developments in its field and constantly renews itself.
Uses the modern technical equipment and tools necessary for an engineering application by additional technical training.
Develops a positive attitude towards lifelong learning with the knowledge and skills acquired in the field.
Knows the ways of reaching information and uses them effectively.
Have the awareness of the necessity of lifelong learning.
Uses current techniques and tools in the field of technology with additional technical training.
It shows that it is aware of the necessity of lifelong learning by following the professional and academic developments in its field and constantly renews itself.
Uses the modern technical equipment and tools necessary for an engineering application by additional technical training.
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He/she knows the need for lifelong learning and makes its requirements
He/she follows trainings related to the subject
Participates in training programs for professional development in the field of food
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Communication & Social |
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Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication.
Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals.
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level.
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.
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Uses information and communication technologies along with computer software required by the field at least at the Basic Level of European Computer Driving License.
Communicate with technical drawing
Follows the information in the field and communicates with colleagues by using a foreign language at least at the A2 level of European Language Portfolio.
Sensitive to current events and developments and follows these developments.
Informs the relevant persons and institutions about the issues related to the field; share their thoughts and suggestions for solutions to problems and share with those responsible.
Follows the knowledge in the field and communicates with colleagues by using a foreign language at least at the level of European Language Portfolio A2 general level.
Uses information and communication technologies required by the field of study.
Uses information technologies and uses information and communication technologies together with the computer software at the basic level of European Computer Driving License.
Communicates effectively verbally and in writing; use at least one foreign language at intermediate-advanced level at General Level A2 of the European Language Portfolio.
Communicates using technical drawing
Uses information and communication technologies along with computer software required by the field at least at the Basic Level of European Computer Driving License.
Follows the information in the field and communicates with colleagues by using a foreign language at least at the A2 level of European Language Portfolio.
Establishes technical communication by using technical drawing.
Sensitive to current events and developments and follows these developments.
Informs the relevant persons and institutions about the issues related to the field; share their thoughts and suggestions for solutions to problems and share with those responsible.
Follows the information in the field and communicates with colleagues by using a foreign language at least at the general level of European Language Portfolio A2.
Uses information and communication technologies required by the field of study.
Uses information technologies and uses information and communication technologies together with the computer software at the basic level of European Computer Driving License.
Communicates effectively verbally and in writing; use at least one foreign language at intermediate-advanced level at General Level A2 of the European Language Portfolio.
Communicates using technical drawing.
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He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
He/she follow food fairs, and professional developments in the field
He/she uses information technologies effectively and prepare presentations
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
He/she use visually, the effective use of written and oral communication.
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Occupational and/or Vocational |
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Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field.
Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
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Has awareness about professional ethics in engineering applications.
Has awareness about the legal consequences of technological applications and professional ethics.
Collects data in the field and transfers the results to the application.
Acts in accordance with scientific, cultural and ethical values.
Acts in accordance with the relevant legislation.
Has enough awareness about the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety
Gains competence in collecting data in the field and transferring the results to the application.
Acts in accordance with scientific, cultural and ethical values.
Acts in accordance with the relevant legislation.
Has sufficient awareness about the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety.
Has awareness about professional ethics in engineering applications.
Has awareness about the legal consequences of technological applications and professional ethics.
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He/she works several food areas of food legislation specified
He/she follows and implements the legislation related the food industry
He/she follows decumentation by critical control points and quaity assurance and takes precautions
He/she prepare food hyhiene education and operation it.
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