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

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ATA102	PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION II	2	2	2	2

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	The student use this information for understanding the production methods of food production.			2
2	Food products, compounds and additives as some knowledge of the production, use of this information				3
3	Food production and quality control laboratory to assess the results with information obtained.					4
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.				3
5	Food product processing by following the advances of age can participate in R & D activities					4

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

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.					4
2	Food production and food security of information resources related to the use area.				3

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

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions				3
2	He/she uses the basic laboratory devices used in the laboratory	0
3	He/she follows the production and keeps records	0
4	He/she plans for food hygiene training and measures of the effectiveness		1
5	Food production and safety line on the team works and works effectively				3
6	Using the basic knowledge of food is related to the field with a given task are executed independently.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements					4
2	He/she follows trainings related to the subject				3
3	Participates in training programs for professional development in the field of food			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contrıbution
		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					4
2	He/she follow food fairs, and professional developments in the field				3
3	He/she uses information technologies effectively and prepare presentations		1
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.		1
5	He/she use visually, the effective use of written and oral communication.				3

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