Level of Contribution |
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0 | 1 | 2 | 3 | 4 | 5 |
Compulsory Course Units |
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Name of the Course Unit | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | T | % |
PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 5 | 0 | 0 | 0 | 0 | 2 | 9 | 10,23 |
PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 5 | 0 | 0 | 0 | 0 | 2 | 9 | 10,23 |
BIOCHEMISTRY | 2 | 5 | 3 | 0 | 0 | 0 | 3 | 3 | 4 | 1 | 3 | 1 | 1 | 1 | 0 | 27 | 30,68 |
BIOLOGY | 5 | 4 | 3 | 0 | 0 | 3 | 3 | 3 | 4 | 1 | 3 | 4 | 4 | 3 | 0 | 40 | 45,45 |
CHEMISTRY | 2 | 5 | 5 | 0 | 1 | 2 | 5 | 4 | 5 | 0 | 4 | 5 | 3 | 5 | 5 | 51 | 57,95 |
LABORATORY TECHNIQUE I | 5 | 4 | 5 | 0 | 3 | 5 | 5 | 5 | 5 | 0 | 5 | 5 | 5 | 5 | 1 | 58 | 65,91 |
LABORATORY TECHNIQUE II | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 0 | 5 | 5 | 5 | 5 | 3 | 66 | 75 |
INSTRUMENTAL ANALYSIS | 5 | 4 | 4 | 0 | 5 | 4 | 4 | 3 | 3 | 0 | 3 | 5 | 3 | 1 | 4 | 48 | 54,55 |
SUMMER INTERNSHIP | 5 | 0 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 1 | 4 | 5 | 5 | 5 | 5 | 63 | 71,59 |
PROFESSIONAL PRACTICES II | 5 | 0 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 1 | 4 | 5 | 5 | 5 | 5 | 63 | 71,59 |
PROFESSIONAL PRACTICES I | 5 | 0 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 1 | 4 | 5 | 5 | 5 | 5 | 63 | 71,59 |
MEDICAL ANALYSIS TECHNIQUES | 5 | 0 | 5 | 5 | 3 | 5 | 5 | 4 | 5 | 0 | 4 | 5 | 5 | 5 | 5 | 61 | 69,32 |
SU ANALİZLERİ | 4 | 3 | 4 | 1 | 4 | 0 | 2 | 3 | 2 | 1 | 1 | 5 | 5 | 4 | 2 | 41 | 46,59 |
PLANT AND SOİL ANALYZES | 5 | 4 | 4 | 1 | 2 | 2 | 4 | 1 | 3 | 0 | 2 | 5 | 5 | 4 | 3 | 45 | 51,14 |
TARIM İLAÇLARI VE ANALİZİ | 5 | 3 | 5 | 2 | 3 | 3 | 4 | 5 | 3 | 0 | 1 | 5 | 5 | 3 | 2 | 49 | 55,68 |
FOOD ANALYSIS | 5 | 3 | 5 | 1 | 0 | 5 | 4 | 4 | 4 | 0 | 4 | 5 | 5 | 2 | 1 | 48 | 54,55 |
MATHS | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 5,68 |
BASIC MICROBIOLOGY | 4 | 4 | 3 | 0 | 3 | 3 | 4 | 4 | 5 | 0 | 0 | 4 | 4 | 2 | 0 | 40 | 45,45 |
TURKISH LANGUAGE I | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 4 | 4,55 |
TURKISH LANGUAGE II | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 4 | 4,55 |
FOREIGN LANGUAGE I (ENG.) | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 5,68 |
FOREIGN LANGUAGE II (ENG.) | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 5,68 |
TOTAL | 67 | 48 | 66 | 30 | 40 | 56 | 69 | 56 | 73 | 18 | 47 | 69 | 65 | 55 | 45 | 804 | 913,64 |
Course-Programme Outcome Relationship |
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Name of the Course Unit | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | T | % |
BAĞIMLILIKLARIN ÖNLENMESİ | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
GENEL HUKUK | 0 | 0 | 1 | 2 | 5 | 1 | 1 | 0 | 0 | 4 | 0 | 0 | 0 | 2 | 5 | 21 | 12,8 |
GENEL MUHASEBE | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 2 | 5 | 3,05 |
FİZİK | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
ÇED RAPORU HAZIRLAMA | 3 | 0 | 3 | 3 | 4 | 1 | 5 | 1 | 4 | 2 | 0 | 1 | 2 | 5 | 5 | 39 | 23,78 |
TARIMSAL EKOLOJİ | 0 | 1 | 1 | 0 | 3 | 2 | 5 | 3 | 1 | 0 | 0 | 0 | 0 | 5 | 5 | 26 | 15,85 |
KALİTE KONTROL | 0 | 0 | 0 | 5 | 5 | 3 | 1 | 2 | 4 | 0 | 0 | 0 | 0 | 1 | 5 | 26 | 15,85 |
MEYVE-SEBZE HASTALIKLARI VE ZARARLARI | 2 | 1 | 1 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 2 | 3 | 4 | 1 | 18 | 10,98 |
LABORATUVARDA KALİTE SİSTEMLERİ VE STANDARTLARI | 3 | 0 | 2 | 5 | 4 | 2 | 2 | 3 | 3 | 0 | 4 | 3 | 0 | 4 | 4 | 39 | 23,78 |
GIDA KATKI MADDELERİ | 1 | 0 | 0 | 5 | 0 | 4 | 5 | 1 | 2 | 0 | 2 | 0 | 4 | 3 | 1 | 28 | 17,07 |
BİTKİ FİZYOLOJİSİ | 3 | 4 | 2 | 0 | 0 | 2 | 4 | 1 | 3 | 0 | 0 | 2 | 5 | 3 | 3 | 32 | 19,51 |
TARIM ÜRÜNLERİNİN İŞLENMESİ | 3 | 0 | 5 | 5 | 4 | 4 | 5 | 3 | 1 | 0 | 1 | 1 | 5 | 3 | 2 | 42 | 25,61 |
TARIMSAL ÜRÜN EKSPERLİĞİ | 2 | 0 | 3 | 3 | 4 | 1 | 5 | 2 | 2 | 0 | 1 | 4 | 4 | 4 | 5 | 40 | 24,39 |
GÜBRE ANALİZİ | 1 | 0 | 2 | 0 | 3 | 3 | 3 | 4 | 2 | 0 | 0 | 0 | 1 | 0 | 4 | 23 | 14,02 |
AMBALAJ VE ANALİZİ | 3 | 1 | 1 | 1 | 2 | 2 | 3 | 2 | 2 | 2 | 2 | 3 | 1 | 1 | 4 | 30 | 18,29 |
ENDÜSTRİYEL ANALİZ | 3 | 2 | 5 | 1 | 0 | 3 | 3 | 1 | 2 | 0 | 1 | 3 | 3 | 0 | 0 | 27 | 16,46 |
AKILLI FABRİKA SİSTEMLERİ | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 1 | 3 | 0 | 0 | 2 | 0 | 1 | 1 | 15 | 9,15 |
ÜRETİM VE HİZMET SÜREÇLERİNDE DİJİTAL İZLENEBİLİRLİK | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
ANALİTİK KİMYA | 4 | 5 | 4 | 0 | 1 | 4 | 5 | 2 | 5 | 0 | 1 | 0 | 4 | 1 | 2 | 38 | 23,17 |
GİRİŞİMCİLİK | 0 | 0 | 0 | 0 | 1 | 2 | 1 | 1 | 2 | 0 | 1 | 0 | 0 | 1 | 2 | 11 | 6,71 |
İLK YARDIM | 1 | 1 | 0 | 0 | 2 | 0 | 0 | 0 | 2 | 1 | 0 | 1 | 0 | 1 | 1 | 10 | 6,1 |
İLETİŞİM | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 1 | 0 | 0 | 0 | 1 | 1 | 5 | 3,05 |
SOSYAL SORUMLULUK VE ETİK | 0 | 0 | 0 | 1 | 5 | 0 | 0 | 1 | 3 | 5 | 2 | 0 | 0 | 2 | 5 | 24 | 14,63 |
DAVRANIŞ BİLİMLERİ | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 3 | 0 | 0 | 2 | 2 | 12 | 7,32 |
İŞLETME YÖNETİMİ | 1 | 1 | 1 | 4 | 5 | 2 | 4 | 4 | 4 | 4 | 5 | 2 | 1 | 3 | 4 | 45 | 27,44 |
İŞ SAĞLIĞI VE GÜVENLİĞİ | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 5 | 4 | 11 | 6,71 |
PSİKOLOJİYE GİRİŞ | 0 | 0 | 3 | 0 | 3 | 0 | 3 | 1 | 2 | 2 | 3 | 0 | 0 | 2 | 3 | 22 | 13,41 |
İŞ VE SOSYAL GÜVENLİK HUKUKU | 0 | 0 | 2 | 1 | 3 | 0 | 2 | 2 | 2 | 3 | 2 | 0 | 0 | 5 | 5 | 27 | 16,46 |
KRİZ YÖNETİMİ VE ÖFKE KONTROLÜ | 1 | 1 | 1 | 0 | 2 | 0 | 0 | 2 | 2 | 1 | 2 | 0 | 1 | 3 | 2 | 18 | 10,98 |
HALK SAĞLIĞI | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
İSTATİSTİK | 0 | 5 | 0 | 0 | 0 | 2 | 5 | 2 | 4 | 0 | 2 | 0 | 0 | 0 | 0 | 20 | 12,2 |
VERİ TABANI YÖNETİM SİSTEMLERİ | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
BEDEN DİLİ VE ETKİLİ KONUŞMA | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
HASTA PSİKOLOJİSİ VE İLETİŞİM | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 0 | 1 | 0 | 0 | 2 | 2 | 7 | 4,27 |
21. YÜZYIL YETKİNLİKLERİ | 0 | 0 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 0 | 0 | 5 | 5 | 55 | 33,54 |
İŞARET DİLİ | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 4 | 2,44 |
KARİYER PLANLAMA | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 2 | 1 | 0 | 0 | 0 | 1 | 2 | 8 | 4,88 |
SOSYOLOJİ | 0 | 0 | 0 | 0 | 2 | 0 | 1 | 0 | 2 | 3 | 3 | 0 | 0 | 2 | 2 | 15 | 9,15 |
KALİTE YÖNETİMİNİN TEMEL İLKELERİ | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
TOPLAM | 32 | 23 | 45 | 42 | 67 | 44 | 72 | 50 | 68 | 37 | 43 | 25 | 34 | 72 | 89 | 743 | 453,05 |