TEMEL İŞLEMLER II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GDP156	TEMEL İŞLEMLER II	2	2	2	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	ÖNLİSANS, TYY: + 5.Düzey, EQF-LLL: 5.Düzey, QF-EHEA: Kısa Düzey
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Öğr.Gör. KÜBRA SAĞLAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:
İçerik:

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem

KAYNAKLAR

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
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

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
3	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.
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
6	Food in general has adopted the moral and ethical values ​​of professional
7	Learning and can apply what they learn in the field of food regardless of the display.
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
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.

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
3	In order to follow developments in the field of food effectively takes advantage of information technologies.

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
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.

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
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

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
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.

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified
2	He/she follows and implements the legislation related the food industry
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions
4	He/she prepare food hyhiene education and operation it.

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Ders	0	0	0
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	0	0	0
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	0	0	0
Final Sınavı Hazırlığı	0	0	0
Ara Sınav	0	0	0
Ara Sınav Hazırlığı	0	0	0
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	0	0	0