TEMEL İŞLEMLER II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP156	TEMEL İŞLEMLER II	2	2	2	6

GENERAL INFORMATION
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
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)

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

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

KNOWLEDGE
Factual
	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.						5
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.						5
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.						5
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches						5
6	Food in general has adopted the moral and ethical values ​​of professional						5
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.						5

SKILLS
Cognitive
	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.						5
2	Food production and food security of information resources related to the use area.						5

SKILLS
Practical
	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.						5
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.						5
3	In order to follow developments in the field of food effectively takes advantage of information technologies.						5

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

OCCUPATIONAL
Learning to Learn
	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				3
2	He/she follows trainings related to the subject				3
3	Participates in training programs for professional development in the field of food					4

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

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

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	14	6	84
Land Surveying	0	0	0
Group Work	1	14	14
Laboratory	0	0	0
Reading	14	2	28
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	1	1	1
Preparation for the Final Exam	1	1	1
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	1	1
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	47	0	158