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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD PROCESSING METHODS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY413E FOOD PROCESSING METHODS 7 3 3 6

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
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
4

KNOWLEDGE

Factual
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
4

SKILLS

Cognitive
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
4

SKILLS

Practical
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
3

OCCUPATIONAL

Autonomy & Responsibility
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
3

OCCUPATIONAL

Learning to Learn
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
4

OCCUPATIONAL

Communication & Social
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
4

OCCUPATIONAL

Occupational and/or Vocational
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
3