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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

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
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