PROGRAMME LEARNING OUTCOMES |
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KNOWLEDGE |
Described in terms of theoretical and factual knowledge. |
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1
It determines the risk by understanding the food regulations and legislation conditions.
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2
Analyze the characteristic properties of food components.
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3
They can take samples effectively, collect data through experimentation and analysis.
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4
Performs microbiological analysis of foods.
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5
Gains the ability to interpret and evaluate the data obtained.
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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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7
Uses basic technical knowledge in basic mathematics and science subjects.
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8
Has knowledge about food products and ingredients and uses this information in food processing.
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9
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
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10
In the field of food, it adopts professional ethics and general moral values.
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11
Uses food-related microbiological terms.
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12
Gain knowledge of technology and preservation techniques in the field of food.
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SKILLS |
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Described in terms of cognitive and practical skills. |
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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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2
They take responsibility in the fields of production and/or R&D in the food industry.
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3
They use information resources related to food safety and production technologies.
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4
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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5
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
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6
Uses basic devices and related technologies related to the field in food laboratories.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
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2
They take part in food hygiene practices.
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3
She/He takes part in teamwork or works individually within her responsibilities.
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Learning to Learn |
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1
It is aware of the necessity of lifelong learning.
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2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
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Communication & Social |
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1
Can prepare presentations by using information technologies effectively.
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2
Uses visual, written and verbal communication effectively.
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3
Have foreign language knowledge to follow current studies related to the field.
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4
Uses information and communication technologies at the basic level required by the field.
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5
She/He can take part in team work related to her field.
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Occupational and/or Vocational |
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1
May take responsibility for observing professional ethics in the field.
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2
They can take part in the production and quality determination of various food products.
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3
May have competency in the evaluation of food hygiene and sanitation.
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4
They can take part in the follow-up and implementation of food legislation.
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PROGRAMME LEARNING OUTCOMES |
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1
It determines the risk by understanding the food regulations and legislation conditions.
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2
Analyze the characteristic properties of food components.
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3
They can take samples effectively, collect data through experimentation and analysis.
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4
Performs microbiological analysis of foods.
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5
Gains the ability to interpret and evaluate the data obtained.
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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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7
Uses basic technical knowledge in basic mathematics and science subjects.
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8
Has knowledge about food products and ingredients and uses this information in food processing.
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9
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
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10
In the field of food, it adopts professional ethics and general moral values.
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11
Uses food-related microbiological terms.
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12
Gain knowledge of technology and preservation techniques in the field of food.
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13
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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14
They take responsibility in the fields of production and/or R&D in the food industry.
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15
They use information resources related to food safety and production technologies.
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16
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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17
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
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18
Uses basic devices and related technologies related to the field in food laboratories.
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19
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
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20
They take part in food hygiene practices.
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21
She/He takes part in teamwork or works individually within her responsibilities.
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22
It is aware of the necessity of lifelong learning.
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23
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
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24
Can prepare presentations by using information technologies effectively.
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25
Uses visual, written and verbal communication effectively.
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26
Have foreign language knowledge to follow current studies related to the field.
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27
Uses information and communication technologies at the basic level required by the field.
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28
She/He can take part in team work related to her field.
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29
May take responsibility for observing professional ethics in the field.
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30
They can take part in the production and quality determination of various food products.
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31
May have competency in the evaluation of food hygiene and sanitation.
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32
They can take part in the follow-up and implementation of food legislation.
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KNOWLEDGE |
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Theoretical, Factual |
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Possess theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resource on basic level based on qualifications gained at secondary education level.
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Temel mühendislik bölümleriyle ilgili temel kavramlara sahiptir.
Matematik, fen bilimleri ve kendi alanları ile ilgili konularda yeterli alt yapıya sahiptir.
She/He has especially applied knowledge about the fields of Agriculture, Forestry and Aquaculture.
Evaluates and comprehends the accuracy, reliability and up-to-dateness of the information obtained.
She/He has method and technical knowledge about her field.
Has basic information about Agriculture, Forestry and Aquaculture.
Understands and evaluates the accuracy, reliability and up-to-dateness of the information obtained.
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It determines the risk by understanding the food regulations and legislation conditions.
Analyze the characteristic properties of food components.
They can take samples effectively, collect data through experimentation and analysis.
Performs microbiological analysis of foods.
Gains the ability to interpret and evaluate the data obtained.
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
Uses basic technical knowledge in basic mathematics and science subjects.
Has knowledge about food products and ingredients and uses this information in food processing.
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
In the field of food, it adopts professional ethics and general moral values.
Uses food-related microbiological terms.
Gain knowledge of technology and preservation techniques in the field of food.
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SKILLS |
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Cognitive, Practical |
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Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level.
Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.
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Bir mühendislik uygulaması için gerekli olan modern teknik gereç ve araçları ek teknik eğitim alarak kullanır.
Teknik resim yapar.
Algoritmik düşünür.
Mühendislik problemlerinin incelenmesi için deney yapma, veri toplama, toplanan verilerin sunumu ve temel yorumunu yapar.
Geliştirilmiş teknolojilerin uygulanmasındaki sorunları ve çözümlerini anlar.
Teknoloji alanında güncel teknikleri ve araçları ek teknik eğitim alarak kullanır.
Teknik resim becerisini uygulamada etkin kullanır.
Deney yapar, veri toplar, toplanan verileri sunar.
Edindiği bilgi ve becerileri kullanarak alanıyla ilgili olay ve olguları tanımlar, sorunları genel ölçekte tanımlar, analiz eder ve çözüm önerileri geliştirir.
- Examines the events and facts related to the field by using the acquired knowledge and skills, defines and analyzes the problems and develops solutions.
Using the knowledge and skills she/he has acquired, she defines the events and facts related to her field, defines and analyzes the problems on a general scale and develops solutions.
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They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
They take responsibility in the fields of production and/or R&D in the food industry.
They use information resources related to food safety and production technologies.
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.
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
Uses basic devices and related technologies related to the field in food laboratories.
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
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Autonomy & Responsibility |
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Conduct studies at basic level within the field independently.
Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field.
Conduct activities towards the development of subordinates within a project.
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Mühendislik takımlarında veya bireysel çalışır.
Bireysel olarak veya takımlarda çalışır.
Performs a study related to the field independently.
Takes responsibility individually or as a team member to solve unforeseen problems encountered in applications.
She/He manages the employees under her responsibility.
Takes responsibility as a team member in solving unforeseen problems encountered in carrying out a study in her/his field and in practice.
She/he manages the employees under her responsibility.
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Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
They take part in food hygiene practices.
She/He takes part in teamwork or works individually within her responsibilities.
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Learning to Learn |
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Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs.
Direct the education received to a higher education level in the same field or to an occupation in the same level.
Gain awareness of lifelong learning.
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Yaşam boyu öğrenmenin gerekliliğinin bilincinde olduğunu alanındaki mesleki ve akademik gelişmeleri izleyerek gösterir, kendini sürekli yeniler.
Bir mühendislik uygulaması için gerekli olan modern teknik gereç ve araçları ek teknik eğitim alarak kullanır.
Yaşam boyu öğrenmenin gerekliliği bilincine sahip olur.
Teknoloji alanında güncel teknikleri ve araçları ek teknik eğitim alarak kullanır.
Develops a positive attitude towards lifelong learning with the knowledge and skills acquired in the field.
Knows the ways of accessing information and uses it effectively.
Develops a positive attitude towards lifelong learning with the knowledge and skills acquired in the field.
Knows the ways of accessing information and uses it effectively.
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It is aware of the necessity of lifelong learning.
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
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Communication & Social |
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Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication.
Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals.
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level.
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.
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Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı Temel Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanır.
Teknik resim kullanarak teknik iletişim kurar.
Bir yabancı dili en az Avrupa Dil Portföyü A2 Genel Düzeyinde kullanarak alanındaki bilgileri izler ve meslektaşları ile iletişim kurar
Bilişim teknolojilerini kullanır, alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı Temel Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanır.
Etkin sözlü ve yazılı iletişim kurar; orta-ileri düzeyde en az bir yabancı dili Avrupa Dil Portföyü A2 Genel Düzeyinde kullanır.
Teknik resim kullanarak iletişim kurar.
It is sensitive to current events and developments and follows these developments.
Informs relevant people and institutions on issues related to his field; conveys his thoughts and suggestions for solutions to problems and shares them with those responsible.
Follows the information in the field and communicates with colleagues by using a foreign language at least at the A2 general level of the European Language Portfolio.
Uses information and communication technologies at the level required by the work areas.
It is sensitive to current events and developments and follows these developments.
Informs relevant people and institutions on issues related to his field; conveys his thoughts and suggestions for solutions to problems and shares them with those responsible.
Follows the information in the field and communicates with colleagues by using a foreign language at least at the A2 general level of the European Language Portfolio.
Uses information and communication technologies at the level required by the work areas.
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Can prepare presentations by using information technologies effectively.
Uses visual, written and verbal communication effectively.
Have foreign language knowledge to follow current studies related to the field.
Uses information and communication technologies at the basic level required by the field.
She/He can take part in team work related to her field.
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Occupational and/or Vocational |
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Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field.
Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
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Mühendislik uygulamalarında meslek etiğinin gözetilmesi konusunda farkındalığa sahiptir.
Teknolojik uygulamaların hukuksal sonuçları ve meslek etiği konusunda farkındalığa sahiptir.
Gains competence in collecting data in the field and transferring the results into practice.
Acts in accordance with scientific, cultural and ethical values.
It acts in accordance with the legislation in its field.
Has sufficient awareness of the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety.
It collects data in the field and transfers the results to the application.
Acts in accordance with scientific, cultural and ethical values.
Acts in accordance with the legislation related to the field.
She/He has sufficient awareness of the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety.
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May take responsibility for observing professional ethics in the field.
They can take part in the production and quality determination of various food products.
May have competency in the evaluation of food hygiene and sanitation.
They can take part in the follow-up and implementation of food legislation.
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