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PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ATA101 PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I 1 2 2 2

Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
It determines the risk by understanding the food regulations and legislation conditions.
0
2
Analyze the characteristic properties of food components.
0
3
They can take samples effectively, collect data through experimentation and analysis.
0
4
Performs microbiological analysis of foods.
0
5
Gains the ability to interpret and evaluate the data obtained.
0
6
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
0

KNOWLEDGE

Factual
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Uses basic technical knowledge in basic mathematics and science subjects.
0
2
Has knowledge about food products and ingredients and uses this information in food processing.
0
3
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
0
4
In the field of food, it adopts professional ethics and general moral values.
0
5
Uses food-related microbiological terms.
0
6
Gain knowledge of technology and preservation techniques in the field of food.
0

SKILLS

Cognitive
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
0
2
They take responsibility in the fields of production and/or R&D in the food industry.
0
3
They use information resources related to food safety and production technologies.
0

SKILLS

Practical
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
0
2
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
0
3
Uses basic devices and related technologies related to the field in food laboratories.
0

OCCUPATIONAL

Autonomy & Responsibility
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
0
2
They take part in food hygiene practices.
0
3
She/He takes part in teamwork or works individually within her responsibilities.
0

OCCUPATIONAL

Learning to Learn
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
It is aware of the necessity of lifelong learning.
4
2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
0

OCCUPATIONAL

Communication & Social
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Can prepare presentations by using information technologies effectively.
0
2
Uses visual, written and verbal communication effectively.
0
3
Have foreign language knowledge to follow current studies related to the field.
0
4
Uses information and communication technologies at the basic level required by the field.
0
5
She/He can take part in team work related to her field.
0

OCCUPATIONAL

Occupational and/or Vocational
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
May take responsibility for observing professional ethics in the field.
0
2
They can take part in the production and quality determination of various food products.
0
3
May have competency in the evaluation of food hygiene and sanitation.
0
4
They can take part in the follow-up and implementation of food legislation.
0