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LABORATUVAR TEKNİKLERİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
GDP253 LABORATUVAR TEKNİKLERİ 3 2 1 5
(0) Etkisiz (1) En Düşük (2) Düşük (3) Orta (4) İyi (5) Çok İyi
0 1 2 3 4 5

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

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.