Level of Contribution |
|||||
|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | 5 |
Compulsory Course Units |
||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name of the Course Unit | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | T | % |
| PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I | 0 | 0 | 4 | 4 | 5 | 0 | 4 | 0 | 0 | 3 | 5 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 1 | 2 | 3 | 2 | 1 | 5 | 5 | 5 | 0 | 0 | 0 | 0 | 54 | 61,36 |
| PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION II | 2 | 3 | 4 | 3 | 4 | 4 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 3 | 3 | 0 | 0 | 1 | 3 | 1 | 4 | 3 | 2 | 4 | 3 | 1 | 1 | 3 | 3 | 3 | 3 | 3 | 104 | 118,18 |
| INFORMATION TECHNOLOGIES | 1 | 0 | 2 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 5 | 1 | 1 | 0 | 2 | 0 | 0 | 1 | 0 | 2 | 0 | 0 | 5 | 2 | 5 | 0 | 0 | 0 | 0 | 34 | 38,64 |
| GENERAL MICROBIOLOGY | 3 | 5 | 5 | 4 | 5 | 3 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 3 | 4 | 4 | 3 | 5 | 4 | 3 | 3 | 4 | 5 | 5 | 5 | 5 | 5 | 3 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 154 | 175 |
| FOOD PRESERVATION METHODS | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 0 | 5 | 4 | 5 | 0 | 3 | 3 | 4 | 5 | 3 | 5 | 4 | 2 | 4 | 5 | 5 | 0 | 147 | 167,05 |
| HYGIENE AND SANITATION | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 3 | 5 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 168 | 190,91 |
| FOOD MICROBIOLOGY | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 5 | 5 | 5 | 5 | 170 | 193,18 |
| FOOD CHEMİSTRY AND BİOCHEMİSTRY | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 3 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 168 | 190,91 |
| FOOD PROCESSING PRINCIPLES | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 180 | 204,55 |
| FOOD SAFETY AND FOOD LEGİSLATION | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 180 | 204,55 |
| PROFESSİONAL PRACTİCES I | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 180 | 204,55 |
| VOCATIONAL APPLICATIONS | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 2 | 5 | 4 | 4 | 4 | 2 | 4 | 5 | 5 | 5 | 163 | 185,23 |
| FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 180 | 204,55 |
| SPECİFİC FOODS PROCESSING TECHNOLOGY | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 0 | 4 | 5 | 5 | 4 | 1 | 2 | 1 | 5 | 4 | 5 | 5 | 153 | 173,86 |
| FOOD ANALYSİS | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 4 | 4 | 4 | 0 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 160 | 181,82 |
| SUMMER INTERNSHIP | 5 | 3 | 5 | 5 | 5 | 3 | 3 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 166 | 188,64 |
| CALCULUS I | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 170 | 193,18 |
| TURKISH LANGUAGE I | 1 | 1 | 2 | 0 | 2 | 0 | 1 | 0 | 0 | 5 | 5 | 1 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 1 | 5 | 2 | 0 | 0 | 0 | 0 | 2 | 0 | 5 | 0 | 0 | 0 | 0 | 37 | 42,05 |
| TURKISH LANGUAGE II | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 1 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 7 | 7,95 |
| FOREIGN LANGUAGE I (ENG.) | 0 | 2 | 0 | 0 | 5 | 3 | 5 | 0 | 0 | 0 | 4 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 1 | 0 | 2 | 4 | 5 | 0 | 5 | 0 | 4 | 3 | 5 | 3 | 2 | 0 | 0 | 61 | 69,32 |
| FOREIGN LANGUAGE II (ENG.) | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| TOTAL | 69 | 74 | 81 | 72 | 86 | 71 | 77 | 70 | 71 | 80 | 83 | 75 | 69 | 73 | 70 | 71 | 71 | 74 | 70 | 66 | 70 | 69 | 72 | 70 | 74 | 75 | 73 | 74 | 67 | 79 | 75 | 86 | 72 | 70 | 71 | 66 | 2636 | 2995,45 |
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 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | T | % |
| PREVENTION OF ADDICTIONS | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0,68 |
| MILK and DAIRY PRODUCTS TECHNOLOGY | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 152 | 103,4 |
| VEGETABLE OIL TECHNOLOGY | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 3 | 4 | 3 | 4 | 5 | 5 | 3 | 4 | 3 | 5 | 5 | 4 | 4 | 4 | 4 | 3 | 5 | 4 | 2 | 5 | 4 | 4 | 4 | 152 | 103,4 |
| MEAT and MEAT PRODUCTS TECHNOLOGY | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 3 | 4 | 5 | 5 | 5 | 4 | 3 | 0 | 5 | 5 | 5 | 161 | 109,52 |
| PACKAGING TECHNOLOGY | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 3 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 2 | 5 | 2 | 4 | 4 | 5 | 5 | 160 | 108,84 |
| CEREAL TECHNOLOGY | 5 | 5 | 4 | 5 | 4 | 3 | 4 | 5 | 5 | 5 | 3 | 3 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 3 | 5 | 4 | 5 | 5 | 3 | 4 | 159 | 108,16 |
| INTRUMENTAL ANALYSIS | 4 | 4 | 5 | 5 | 5 | 4 | 0 | 5 | 2 | 4 | 4 | 3 | 2 | 4 | 4 | 5 | 5 | 5 | 2 | 5 | 1 | 1 | 1 | 1 | 1 | 2 | 1 | 0 | 1 | 1 | 1 | 1 | 4 | 4 | 4 | 2 | 103 | 70,07 |
| GIDA TOKSİKOLOJİSİ | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 173 | 117,69 |
| NUTRİTİON | 4 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | 4 | 4 | 5 | 163 | 110,88 |
| FERMENTATION TECHNOLOGY | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 166 | 112,93 |
| GIDA BİYOTEKNOLOJİSİ | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 0 | 0 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 163 | 110,88 |
| GIDA FORMÜLASYONLARI VE DUYUSAL ANALİZ | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 171 | 116,33 |
| GIDA KATKI MADDELERİ | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 0 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | 5 | 5 | 167 | 113,61 |
| YENİ ÜRÜN GELİŞTİRME | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | 5 | 165 | 112,24 |
| GENERAL ECONOMICS | 0 | 0 | 0 | 2 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 1 | 1 | 1 | 1 | 1 | 1 | 3 | 0 | 0 | 0 | 0 | 14 | 9,52 |
| ENTREPRENEURSHIP | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 2 | 3 | 0 | 2 | 1 | 2 | 2 | 0 | 0 | 0 | 0 | 14 | 9,52 |
| INTRODUCTION TO BUSINESS | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 0 | 0 | 13 | 8,84 |
| INTRODUCTION TO PUBLIC RELATIONS | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 0 | 0 | 12 | 8,16 |
| INTRODUCTION TO ADVERTISING | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 0 | 0 | 12 | 8,16 |
| INTRODUCTION TO COMMUNICATION | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 2 | 2 | 1 | 2 | 2 | 2 | 2 | 0 | 0 | 0 | 0 | 19 | 12,93 |
| BEHAVIORAL SCIENCES | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 0 | 0 | 13 | 8,84 |
| OCCUPATIONAL HEALTH AND SAFETY | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 171 | 116,33 |
| FIRST AID | 2 | 3 | 2 | 2 | 3 | 2 | 2 | 1 | 1 | 2 | 1 | 1 | 2 | 3 | 3 | 2 | 3 | 3 | 1 | 2 | 2 | 1 | 2 | 1 | 2 | 1 | 2 | 2 | 1 | 1 | 1 | 2 | 1 | 1 | 2 | 1 | 64 | 43,54 |
| SOCIOLOGY | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 0 | 0 | 12 | 8,16 |
| PSYCHOLOGY | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 2 | 2 | 0 | 0 | 1 | 3 | 2 | 0 | 0 | 0 | 0 | 15 | 10,2 |
| KALİTE YÖNETİMİNİN TEMEL İLKELERİ | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| FUNDAMENTALS OF TOTAL QUALITY MANAGEMENT | 2 | 0 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 2 | 0 | 28 | 19,05 |
| TOTAL | 68 | 69 | 67 | 70 | 69 | 73 | 64 | 65 | 63 | 62 | 70 | 70 | 65 | 67 | 66 | 60 | 66 | 77 | 65 | 62 | 68 | 62 | 64 | 65 | 76 | 76 | 77 | 72 | 71 | 69 | 77 | 71 | 62 | 64 | 66 | 65 | 2443 | 1661,9 |