Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GDP156 | TEMEL İŞLEMLER II | 2 | 2 | 2 | 6 |
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 | Lecturer KÜBRA SAĞLAM |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | |
Contents of the Course Unit: |
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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WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
SOURCE MATERIALS & RECOMMENDED READING |
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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 |
The student use this information for understanding the production methods of food production.
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2 |
Food products, compounds and additives as some knowledge of the production, use of this information
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3 |
Food production and quality control laboratory to assess the results with information obtained.
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4 |
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
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5 |
Food product processing by following the advances of age can participate in R & D activities
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Food business, and laboratory workflow level of computer use in the computer system to follow.
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2 |
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
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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.
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4 |
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
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5 |
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
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6 |
Food in general has adopted the moral and ethical values of professional
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7 |
Learning and can apply what they learn in the field of food regardless of the display.
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8 |
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
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SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Doing research on food technology and security solutions to identify and develop the data he obtained.
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2 |
Food production and food security of information resources related to the use area.
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SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Food Technology in the field of technical education by taking additional uses current techniques and tools.
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2 |
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
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3 |
In order to follow developments in the field of food effectively takes advantage of information technologies.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
He/she determines the risks in a food business and takes precautions
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2 |
He/she uses the basic laboratory devices used in the laboratory
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3 |
He/she follows the production and keeps records
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4 |
He/she plans for food hygiene training and measures of the effectiveness
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5 |
Food production and safety line on the team works and works effectively
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6 |
Using the basic knowledge of food is related to the field with a given task are executed independently.
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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 |
He/she knows the need for lifelong learning and makes its requirements
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2 |
He/she follows trainings related to the subject
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3 |
Participates in training programs for professional development in the field of food
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OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
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
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2 |
He/she follow food fairs, and professional developments in the field
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3 |
He/she uses information technologies effectively and prepare presentations
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4 |
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
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5 |
He/she use visually, the effective use of written and oral communication.
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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 |
He/she works several food areas of food legislation specified
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2 |
He/she follows and implements the legislation related the food industry
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3 |
He/she follows decumentation by critical control points and quaity assurance and takes precautions
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4 |
He/she prepare food hyhiene education and operation it.
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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 | 0 | 0 | 0 |
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 | 0 | 0 | 0 |
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 | 0 | 0 | 0 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 0 | 0 | 0 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 0 | 0 | 0 |
Total Workload of the Course Unit | 0 | ||
Workload (h) / 25.5 | 0 | ||
ECTS Credits allocated for the Course Unit | 0,0 |