General Description
Academic education Milk and Dairy Products Technology Program of Karacabey Vocational School was started on 1995-1996 and continued until 2006. This program was continued until 2009-2010 academic year under the name of Dairy Option of "Food Technology" program ". İKMEP adapted courses plan has been applied in Milk and Dairy Products Technology Program since 2011-2012 the academic year.
This program, Department of Food Processing and Dairy Products Technology and 2-year associate degree system is subject to 120 ECTS credits. Successfully completed the program, an associate degree will be offered.
Short Cycle
4
Specific Admission Requirements
Candidates must have high school diploma and obtained the required score in YGS2 in University Student Selection Exam or candidates can be accepted without an examination from relavant high schools to relevant departments in vocational schools.
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Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
6
Qualification Requirements and Regulations
Milk and Dairy Products Technology degree program, students must obtain required and elective courses in the program (for a total of 120 ECTS) and complete successfully and graduate with at least 2.0 weighted grade point average of 4.00 in order to be eligible for the associate degree.
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Profile of The Programme
The purpose of the program and Dairy Products Technology is to provide man power to work titled as "Milk Technician" with theoretical and practical knowledge about the Dairy Industry with knowledge of production and quality with milk processing, chemical and microbiological quality control, storage and marketing of dairy products, food safety and food legislation in control laboratories.
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Key Learning Outcomes & Classified & Comparative
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1.
To be sufficient in research methods and techniques, information technologies, technological innovation, capable of organization
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2.
To have skill and knowledge in Dairy products production hygiene-sanitary standards in accordance with the legislation and the Turkish Food Codex
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3.
To be able to analyze and the ability to interpret the results of Milk and Milk Products of physical, chemical and microbiological properties
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4.
To have knowledge and practice in the dairy business in order to carry out the basic technological operations
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5.
To be capable of manufacturing techniques and application information in Milk and dairy products
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6.
To Implement the Quality Management System used in dairy industry.
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7.
To have knowledge and skills about the machines used in the dairy industry
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8.
To be able to use Dairy Products Quality control laboratory devices.
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9.
To have professional and ethical values in society
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10.
To run computer programs and to gain documentation and record abilities in the related field
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11.
To be aware of the need for lifelong learning, monitor science and technology developments and to have effort of self-renewal
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12.
To use of Turkish language in written and oral communication efffectively
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Occupational Profiles of Graduates With Examples
Milk and Dairy Products Technology Program graduates can work as "Milk Technician" in the public sector (Food, Agriculture and Livestock Ministry of organizations, the Institute of Public Health, Municipalities, Provincial Health Directorates, etc.). In the private sector (dairy factories, dairies, dairy products, food additives and packaging manufacturers, food industries) , private laboratories, and their R & D and quality control laboratories.
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Access to Further Studies
Upon successful completion of associate degree programs, if graduates pass the exam organized by the DGS ÖSYM (Vertical Transfer Exam), they can make a vertical transition to the 4-year degree programs such as "Food Engineering", "Chemistry", "Nutrition and Dietetics", "Dairy Technology" Departments
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Examination Regulations, Assessment and Grading
At the beginning of each semester each student must register and attend to classes at least 70%, and 80% for applications in order to take final exam. Students are subjected to for each course at least one midterm and final exam. Success grade, midterm exam (as the midterm grade homework, laboratory exams, quizzes, etc. can be evaluated in the scores obtained from measuring instruments) contributed 40% and 60% in the form of contribution to the final exam. All exams are evaluated over 100 points. Final exam are required to obtain at least 50 points. A student AA, BA, BB, CB and CC has received a letter grade, students are considered successful from that course. DC and DD notes are notes that conditionally successful. DC or DD grade in a course is considered successful If overall weighted grade point average is at least 2.0.
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Graduation Requirements
The requirement to complete a program successfully is to complete all the courses available in the program (120 ETCS) with at least 2.0 overall weighted grade point average out of 4.00
Full-Time
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Address and Contact Details
Program Başkanı
Öğr. Gör. Gamze DÜVEN
U.Ü Karacabey Meslek Yüksekokulu Süt ve Ürünleri Teknolojisi Programı
16700/Karacabey/BURSA
Tel:0 224 294 62 26 - 61638
e-mail: gamzeduven@uludag.edu.tr
Milk and Dairy Products Technology Program of Vocational Karacabey School has two teaching staf as instructor. Milk production and dairy products processing and quality control analysis laboratory has been built, the students implement the theoretical knowledge provided.
In addition, within the framework of the training cooperation protocol with SÜTAŞ A.Ş, students have opportunities such as workplace training, internship, scholarship and post-graduation job guarantee in Sütaş Karacabey factory when they meet certain conditions. Also, there is a cooperation protocol in education with Papirüs Unlu Mamüller. Students who meet certain criteria benefit from opportunities such as internship, workplace training, and benefit from post-graduation job opportunities with this protocol.
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ007 |
LABORATORY TECHNIQUES I |
Compulsory |
2 |
2 |
0 |
5 |
| GESZ101 |
BASIC MATHEMATICS |
Compulsory |
2 |
0 |
0 |
3 |
| GESZ103 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
5 |
| GESZ105 |
HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
2 |
| STUZ103 |
DAIRY CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| STUZ105 |
BASIC APPLICATIONS IN DAIRY INDUSTRY |
Compulsory |
2 |
0 |
0 |
3 |
| STUZ107 |
ANALYSES OF RAW MILK |
Compulsory |
1 |
2 |
0 |
3 |
| ATA101 |
ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I |
Compulsory |
2 |
0 |
0 |
2 |
| TUD101 |
TURKISH LANGUAGE I |
Compulsory |
2 |
0 |
0 |
2 |
| YAD101 |
FOREIGN LANGUAGE (ENGLISH) - I |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
30 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ006 |
MILK AND CONCENTRATED DAIRY PRODUCTS TECHNOLOGY |
Compulsory |
2 |
2 |
0 |
3 |
| STUS110 |
NUTRITION PRINCIPLES |
Compulsory |
2 |
0 |
0 |
3 |
| STUZ104 |
FERMENTED MILK PRODUCTS I |
Compulsory |
2 |
2 |
0 |
5 |
| STUZ106 |
DAIRY MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
4 |
| ATA102 |
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
| YAD102 |
FOREIGN LANGUAGE (ENGLISH) - II |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
9 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ001 |
CHEESE TECHNOLOGY |
Compulsory |
3 |
2 |
0 |
4 |
| GESZ010 |
FOOD ADDITIVES |
Compulsory |
2 |
0 |
0 |
3 |
| GESZ201 |
BUTTER TECHNOLOGY |
Compulsory |
2 |
2 |
0 |
3 |
| KMYO01 |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
| STUZ205 |
FERMENTED MILK PRODUCTS II |
Compulsory |
2 |
2 |
0 |
4 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ003 |
ICE CREAME TECHNOLOGY |
Compulsory |
2 |
2 |
0 |
3 |
| KMYO02 |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
| STUZ202 |
ANALYSES OF DAIRY PRODUCTS |
Compulsory |
2 |
2 |
0 |
4 |
| STUZ206 |
DAIRY BY PRODUCTS |
Compulsory |
2 |
0 |
0 |
4 |
| STUZ224 |
TRADITIONAL CHEESE TECHNOLOGY |
Compulsory |
2 |
2 |
0 |
3 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS203 |
STARTER CULTURE |
Optional |
1 |
2 |
0 |
3 |
| GIDS236 |
FOOD CODEX AND LEGISLATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS003 |
FIRST AID |
Optional |
2 |
0 |
0 |
3 |
| OTPS006 |
RESEARCH METHODS AND TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| OTPS010 |
INFORMATION AND COMMUNICATION TECHNOLOGY |
Optional |
1 |
0 |
2 |
3 |
| OTPS010 |
INFORMATION AND COMMUNICATION TECHNOLOGY |
Optional |
2 |
0 |
1 |
3 |
| OTPS011 |
BUSINESS MANAGEMENT I |
Optional |
1 |
2 |
0 |
3 |
| STUS108 |
DAIRY FARMING |
Optional |
2 |
0 |
0 |
3 |
| 3. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS005 |
FOOD INDUSTRY MACHINES |
Optional |
2 |
0 |
0 |
3 |
| GESS205 |
LABORATORY TECHNIQUE II |
Optional |
1 |
2 |
0 |
3 |
| OTPS004 |
QUALITY MANAGEMENT SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| OTPS007 |
PROFESSIONAL ETHICS |
Optional |
2 |
0 |
0 |
3 |
| OTPS008 |
STATISTICS |
Optional |
2 |
0 |
0 |
3 |
| OTPS012 |
BUSINES MANAGEMENT II |
Optional |
2 |
0 |
0 |
3 |
| STUS213 |
SPECIAL DAIRY PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| STUS215 |
WORKPLACE TRAINING I |
Optional |
0 |
16 |
0 |
12 |
| STUS217 |
FOOD REGULATIONS |
Optional |
2 |
0 |
0 |
3 |
| STUS231 |
DAIRY TECHNOLOGY APPLICATIONS I |
Optional |
0 |
8 |
0 |
6 |
| STUS233 |
SYSTEM ANALYSIS AND DESIGN |
Optional |
2 |
0 |
0 |
3 |
| 4. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS011 |
PACKAGING TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GESS012 |
CATERING SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| GIDS112 |
INDUSTRIAL MICROBIOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS114 |
SENSORY ANALYSIS TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| GIDS114 |
SENSORY ANALYSIS TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| GIDS232 |
FUNCTIONAL FOODS |
Optional |
2 |
0 |
0 |
3 |
| OTPS001 |
OCCUPATIONAL HEALTH AND SAFETY |
Optional |
2 |
0 |
0 |
3 |
| OTPS002 |
ENVIRONMENTAL PROTECTION |
Optional |
2 |
0 |
0 |
3 |
| OTPS009 |
COMMUNICATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS013 |
ENTER PRISTING |
Optional |
2 |
0 |
0 |
3 |
| STUS216 |
CONSTRUCTION AND ORGANIZATION OF DAIRY PLANTS |
Optional |
2 |
0 |
0 |
3 |
| STUS218 |
WORKPLACE TRAINING II |
Optional |
0 |
16 |
0 |
12 |
| STUS230 |
DAIRY TECHNOLOGY APPLICATIONS III |
Optional |
0 |
8 |
0 |
6 |
