General Description
Gemlik Asım Kocabıyık Vocational School Food Technology Program was opened in the 2006-2007 academic year. The education going on under the name of the Food Technology Program. 2011-2012 education started to be applied to the compliant lesson plans in İKMEP.
This program consists of two years of pre-Bsc and 120 hours of ECTS (European Credit Transfer System). When the program is successfully completed and the program requirements are met, students can obtain an pre-Bsc degree .
Short Cycle
4
Specific Admission Requirements
The aplicants have to be graduated from a high school or an equivalent school. The admission and registration essentials are Determined by Student Selection and Placement Center (Ösym)´in accordance with the related legislations of the Council of Higher Education of Turkey.
5
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
In order to get pre-Bsc degree at Food Technology Program, the total of compulsory and elective hours of the lessons must be the equivalent of 120 ECTS and fully succeeded . The cumulative grade point average must be at least 2.0 out 4.00.
7
Profile of The Programme
The aim of Food Technology Program is to raise labor power who will have theoretical and practical knowledge in the area of food security, food regulation, physical,chemical and microbiologic quality control of foods, food processing and the composition of raw materials and foods. This man power will also be able to work with the title of -Food Technician- in quality control laboratories and food industry.
8
Key Learning Outcomes & Classified & Comparative
|
1.
To have basic, current and applied knowledge about Food Technology.
|
|
2.
To have knowledge about occupational health and safety, environmental awareness and quality processes.
|
|
3.
To follow current developments and practices for her/his profession and to use them effectively.
|
|
4.
To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
|
|
5.
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
|
|
6.
To present their thoughts effectively through written and verbal communication and to express them in an understandable manner, using the Turkish Language at the level of knowledge and skills.
|
|
7.
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
|
|
8.
To have awareness about career management and lifelong learning.
|
|
9.
To have social, scientific, cultural and ethical values ??in the process of collecting data related to the field of Food Technology, applying it and announcing the results.
|
|
10.
To follow the information in the field and communicate with colleagues using a foreign language.
|
|
11.
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
|
|
12.
To explain and apply food production and processing technologies.
|
|
13.
Implementing quality management systems and quality assurance protocols in the food industry.
|
9
Occupational Profiles of Graduates With Examples
Graduate students can be employed as -Food Technician- ;in Catering industry, special laboratories and in their R&D and quality control laboratories; in private establishments where fermented products, cereal product, meat and dairy products, fruit and vegetable products are produced; in Public institutions that are related to -Food,Agriculture and Livestock Ministry, Healthcare Institutes, Municipaities and Local Health authorities.
10
Access to Further Studies
Graduate students having successully completed their pre-Bsc degree can pass vertially to a Bsc degree program in departments of -Food Engineering,-Chemistry, -Nutrition and Dietetics, -Plant Conservation and -Agrcultural Biotechnology in condition that they get enough points at DGS (Vertical Passage Exam) organised by OSYM (Student Selection and Placement Center).
11
Examination Regulations, Assessment and Grading
Each student must have attended at least 70 % of the lessons and 80 % of the practice so that they can enter final exams. Students must have for each school subject at least 1 mid-term visa exam and mid-term final exam. Mid-term visa exam has an influence of 40 % and mid-term final exam of 60 % to calculate the final grade. (Mid-term visa exam grade can be calculated through the points of homework, lab exam, quiz, etc..).All exams are evaluated out of 100 points. Students must have at least 50 points out of 100 at mid-term final exam.The weighted average of mid-term visa andmid-term final exams must also be at least 50 in order to pass the course. Students are considered successful when they get AA, BA, BB, CB, and CC on the exams. DC and DD are considered conditionally successful grade. A student must have ,at least, an acumulative grade point average of 2.0 to be considered successful at a subject of which they get DC and DD grades.
12
Graduation Requirements
In order to complete a program successfully, students must pass all the courses included in the program with 120 AKTS , which is equal to ,at least, an acumulative grade point average of 2.0 out of 4.00
Full-Time
14
Address and Contact Details
Program Başkanı : Doç. Dr. Azime ÖZKAN KARABACAK
Email: azimeozkan@uludag.edu.tr
Tel:0224 2962212
Gemlik Asım Kocabıyık MYO Gemlik Sunğipek-Asım Kocabıyık Yerleşkesi Hisar Mah.Gemlik-Bursa 224 2942677
Öğr. Gör. Yasemin Özdemir
yaseminoz@uludag.edu.tr
Öğr. Gör. Dr. Aslı Gül Acar
asligul@uludag.edu.tr
The education having with one Prelector in Gemlik Asım Kocabıyık Vocational School Food Technology Program. The basic glass materials and devices belonging to the program in the laboratory, the students theorical information is migrated to the application built on food analyses. The school offers a library and a canteen available.
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ101 |
BASIC MATHEMATICS I |
Compulsory |
2 |
0 |
0 |
3 |
| GESZ103 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
5 |
| GESZ105 |
HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ101 |
UNIT OPERATIONS IN FOOD PROCESSING I |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ103 |
FOOD CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ105 |
CHEMISTRY I |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ107 |
LABORATORY TECHNIQUE I |
Compulsory |
1 |
2 |
0 |
4 |
| 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 |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
30 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ102 |
BACIS MATHEMATICS II |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ102 |
UNIT OPERATIONS IN FOOD PROCESSING II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ104 |
FOOD MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
5 |
| GIDZ106 |
CHEMISTRY II |
Compulsory |
2 |
0 |
0 |
2 |
| GIDZ209 |
LABORATORY TECHNIQUE II |
Compulsory |
1 |
2 |
0 |
4 |
| ATA102 |
ATATURK'S PRINCIPLES AND THE HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
| YAD102 |
FOREIGN LANGUAGE |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
6 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
|
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
| GIDZ201 |
CEREAL TECHNOLOGY I |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ203 |
MILK ANDVEGETABLE PRODUCTS TECHNOLOGY I |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ205 |
FRUIT AND VEGETABLE PRODUCTS-I |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ207 |
MEAT AND PRODUCTS TECHNOLOGY I |
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 |
|
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
| GIDZ204 |
MILK AND DAIR PRODUCTS TECHNOLOGY II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ206 |
FRUIT AND VEGETABLE PRODUCTS II |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ208 |
MEAT AND MEAT PRODUCTS TECH. II |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ210 |
VEGETABLE OIL 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 |
| 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 |
| GIDS116 |
NUTRITION PRINCIPLES |
Optional |
2 |
0 |
0 |
3 |
| OTPS002 |
ENVIRONMENTAL PROTECTION |
Optional |
2 |
0 |
0 |
3 |
| OTPS007 |
PROFESSIONAL ETHICS |
Optional |
2 |
0 |
0 |
3 |
| OTPS009 |
COMMUNICATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS010 |
INFORMATION AND COMMUNICATION TECHNOLOGY |
Optional |
2 |
0 |
1 |
3 |
| 3. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS003 |
ICE CREAM TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GESS010 |
FOOD ADDITIVES |
Optional |
2 |
0 |
0 |
3 |
| GESS011 |
PACKAGING TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS209 |
FOOD ANALYSES |
Optional |
1 |
2 |
0 |
3 |
| GIDS211 |
CARBONATED BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS213 |
POULTRY TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS215 |
FOOD SAFETY |
Optional |
2 |
0 |
0 |
3 |
| GIDS217 |
WHEAT AND FLOUR ANALYSIS |
Optional |
1 |
2 |
0 |
3 |
| GIDS219 |
HARD WHEAT PRODUCTS |
Optional |
1 |
2 |
0 |
3 |
| GIDS221 |
CHEMISTRY OF WHEAT AND FLOUR |
Optional |
2 |
0 |
0 |
3 |
| GIDS223 |
WHEAT FLOUR MILLING |
Optional |
2 |
0 |
0 |
3 |
| GIDS225 |
YOGHURT TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS227 |
WORKPLACE TRAINING I |
Optional |
0 |
16 |
0 |
12 |
| GIDS229 |
BUTTER TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GTTS215 |
STUDY PROJECT TECHNICS I |
Optional |
2 |
0 |
0 |
3 |
| OSPS015 |
RESEARCH METHODS AND TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| OTPS001 |
OCCUPATIONAL HEALTH AND SAFETY |
Optional |
2 |
0 |
0 |
3 |
| OTPS011 |
BUSINES MANAGEMENT I |
Optional |
2 |
0 |
0 |
3 |
| STUS207 |
STARTER CULTURE |
Optional |
1 |
2 |
0 |
3 |
| 4. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS001 |
CHEESE TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GESS005 |
FOOD INDUSTRY MACHINES |
Optional |
2 |
0 |
0 |
3 |
| GESS006 |
MILK AND CONCENTRATED DAIRY PRODUCTS TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS202 |
CEREAL TECHNOLOGY II |
Optional |
1 |
2 |
0 |
4 |
| GIDS212 |
ADDITIVES IN MEAT PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GIDS214 |
PRESERVATION OF FOODS BY COOLING AND FREEZING |
Optional |
2 |
0 |
0 |
3 |
| GIDS216 |
FERMENTED FOOD TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS218 |
CORN FLOUR AND PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| GIDS222 |
BREAD TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS224 |
SOFT WHEAT PRODUCTS |
Optional |
1 |
2 |
0 |
3 |
| GIDS226 |
MILK PRODUCTS ANALYSIS |
Optional |
1 |
2 |
0 |
3 |
| GIDS228 |
WORKPLACE TRAINING II |
Optional |
0 |
16 |
0 |
12 |
| GIDS230 |
TECHNOLOGY OF BY-PRODUCT AND POWDERED PROC. |
Optional |
2 |
0 |
0 |
3 |
| GIDS232 |
LOCAL DAIRY PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS234 |
SPECIFIC FOOD TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| OTPS004 |
QUALITY MANAGEMENT SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| OTPS012 |
BUSINES MANAGEMENT II |
Optional |
2 |
0 |
0 |
3 |
| OTPS013 |
ENTER PRISTING |
Optional |
2 |
0 |
0 |
3 |
