Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BIL101 | INFORMATION TECHNOLOGIES | 1 | 2 | 1 | 2 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEGİN AZARABADİ |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The aim of this course is to improve the students' ability to understand the importance of basic information technologies, to gain the skills of problem solving and analyzing, to create infrastructure for research and learning needs, and to learn the importance of technology and science in education and professional life. |
Contents of the Course Unit: | In this course, basic MS Office package program in advanced level, computer hardware and computer protection procedures, basic computer knowledge and concepts, hardware and software, operating systems, formulas and functions and preparation of presentations are explained. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Have knowledge about computer hardware. |
Make association between software and hardware, control organizations. |
Use word processing softwares. |
Use softwares that can do mathematical operations and functions. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | computer | Introduction to Windows XP, Folder Index Concept, Window Properties, Creating New File, Cut-Copy-Paste, Shutting Computer | Distance Education |
2 | computer | Common Properties of MS Office ( Ribbon ) | Distance Education |
3 | computer | MS-Word, Toolbars and Properties of It, Save, Security Options, Page Layout, Writing, Font Properties | Distance Education |
4 | computer | MS-Word-Paragraph Properties, Tab, Border and Shading, Columns | Distance Education |
5 | computer | MS-Word-Paragraph Properties, Tab, Border and Shading, Columns | Distance Education |
6 | computer | MS-Word-Paragraph Properties, Tab, Border and Shading, Columns | Distance Education |
7 | computer | Ms Excel - Formula Bar, Add Formulas, Sort Data, Conditional Formatting | Distance Education |
8 | - | MID-TERM EXAM | - |
9 | computer | Ms Excel - Formula Bar, Add Formulas, Sort Data, Conditional Formatting | Distance Education |
10 | computer | MS-Powerpoint-Creating Slide, Design of Slide, Custom Animation, Adding Sound and Starting slide | Distance Education |
11 | computer | MS-Powerpoint-Creating Slide, Design of Slide, Custom Animation, Adding Sound and Starting slide | Distance Education |
12 | computer | Adding Text to MS Power Point Animation | Distance Education |
13 | computer | MS-Powerpoint-Preparing Presentation | Distance Education |
14 | computer | MS-Powerpoint-Preparing Presentation | Distance Education |
15 | computer | Rewiew and Project Report | Distance Education |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Aydın, Emin Doğan (2008), Introduction to Computer Concepts : Lecture Notes |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It determines the risk by understanding the food regulations and legislation conditions.
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0 | |||||
2 |
Analyze the characteristic properties of food components.
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0 | |||||
3 |
They can take samples effectively, collect data through experimentation and analysis.
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0 | |||||
4 |
Performs microbiological analysis of foods.
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0 | |||||
5 |
Gains the ability to interpret and evaluate the data obtained.
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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.
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Uses basic technical knowledge in basic mathematics and science subjects.
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0 | |||||
2 |
Has knowledge about food products and ingredients and uses this information in food processing.
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0 | |||||
3 |
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
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0 | |||||
4 |
In the field of food, it adopts professional ethics and general moral values.
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0 | |||||
5 |
Uses food-related microbiological terms.
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0 | |||||
6 |
Gain knowledge of technology and preservation techniques in the field of food.
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
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.
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0 | |||||
2 |
They take responsibility in the fields of production and/or R&D in the food industry.
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0 | |||||
3 |
They use information resources related to food safety and production technologies.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
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.
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0 | |||||
2 |
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
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0 | |||||
3 |
Uses basic devices and related technologies related to the field in food laboratories.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
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0 | |||||
2 |
They take part in food hygiene practices.
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0 | |||||
3 |
She/He takes part in teamwork or works individually within her responsibilities.
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3 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It is aware of the necessity of lifelong learning.
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3 | |||||
2 |
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
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4 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can prepare presentations by using information technologies effectively.
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5 | |||||
2 |
Uses visual, written and verbal communication effectively.
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3 | |||||
3 |
Have foreign language knowledge to follow current studies related to the field.
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0 | |||||
4 |
Uses information and communication technologies at the basic level required by the field.
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0 | |||||
5 |
She/He can take part in team work related to her field.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
May take responsibility for observing professional ethics in the field.
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0 | |||||
2 |
They can take part in the production and quality determination of various food products.
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0 | |||||
3 |
May have competency in the evaluation of food hygiene and sanitation.
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0 | |||||
4 |
They can take part in the follow-up and implementation of food legislation.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 0 | 0 | 0 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 14 | 1 | 14 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 1 | 2 | 2 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 1 | 2 | 2 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 32 | 0 | 48 |
Total Workload of the Course Unit | 48 | ||
Workload (h) / 25.5 | 1,9 | ||
ECTS Credits allocated for the Course Unit | 2,0 |