General Description
Keles Vocational School of Food Technology Program was established in 2008 2009 academic year. IKMEP compatible lesson plans were applied to student who enrolled in 2011 2012 academic year.
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 a 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
Have professional knowledge, skills and equipment about food raw materials and composition of foods, food production and processing, physical, chemical and microbiological quality control, food safety and food legislation,
Able to follow professional developments by using a foreign language, be able to run computer programs related to their field, be innovative and socially responsible,
Committed to ethical values related to his profession, aware of occupational health and safety, solution-oriented and able to take initiative,
To train manpower with these competencies who have awareness of career management and lifelong learning, who can work with the title of "Food Technician", who is preferred in production and quality control laboratories in the food industry, who can use written and verbal communication effectively, and who is prone to teamwork.
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.
|
| SKILLS |
Cognitive - Practical |
- To follow the information in the field and communicate with colleagues using a foreign language.
- To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
- 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.
- To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
- To have awareness about career management and lifelong learning
- To have basic, current and applied knowledge about Food Technology.
- To explain and apply food production and processing technologies.
- To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
- To follow current developments and practices for her/his profession and to use them effectively.
- To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
- 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.
- To have knowledge about occupational health and safety, environmental awareness and quality processes
|
| KNOWLEDGE |
Theoretical - Conceptual |
- To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
- To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
- To follow current developments and practices for her/his profession and to use them effectively.
- 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.
- To have knowledge about occupational health and safety, environmental awareness and quality processes
- To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
- 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.
- To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
- To follow the information in the field and communicate with colleagues using a foreign language.
- To have awareness about career management and lifelong learning
- To have basic, current and applied knowledge about Food Technology.
- To explain and apply food production and processing technologies.
|
| COMPETENCES |
Field Specific Competence |
- To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
- 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.
- To follow current developments and practices for her/his profession and to use them effectively.
- To have awareness about career management and lifelong learning
- To have knowledge about occupational health and safety, environmental awareness and quality processes
- To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
- To explain and apply food production and processing technologies.
- To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
- To have basic, current and applied knowledge about Food Technology.
- To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
- 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.
- To follow the information in the field and communicate with colleagues using a foreign language.
|
| COMPETENCES |
Competence to Work Independently and Take Responsibility |
- To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
- 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.
- To have basic, current and applied knowledge about Food Technology.
- To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
- 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.
- To have knowledge about occupational health and safety, environmental awareness and quality processes
- To follow current developments and practices for her/his profession and to use them effectively.
- To explain and apply food production and processing technologies.
- To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
- To follow the information in the field and communicate with colleagues using a foreign language.
- To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
- To have awareness about career management and lifelong learning
|
| COMPETENCES |
Communication and Social Competence |
- To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
- To follow current developments and practices for her/his profession and to use them effectively.
- To follow the information in the field and communicate with colleagues using a foreign language.
- To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
- 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.
- To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
- To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
- 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.
- To explain and apply food production and processing technologies.
- To have knowledge about occupational health and safety, environmental awareness and quality processes
- To have awareness about career management and lifelong learning
- To have basic, current and applied knowledge about Food Technology.
|
| COMPETENCES |
Learning Competence |
- To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications.
- 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.
- To have awareness about career management and lifelong learning
- To follow the information in the field and communicate with colleagues using a foreign language.
- To have knowledge about occupational health and safety, environmental awareness and quality processes
- To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach.
- 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.
- To explain and apply food production and processing technologies.
- To follow current developments and practices for her/his profession and to use them effectively.
- To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document.
- To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
- To have basic, current and applied knowledge about Food Technology.
|
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, Municipalities 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. 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 accumulative 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 accumulative grade point average of 2.0 out of 4.00.
Full-Time
14
Address and Contact Details
Keles MYO - Gıda Teknolojisi Program Başkanı
Öğr. Gör. Dr. Ayşe Kevser BİLGİN
kevserbilgin@uludag.edu.tr
Dahili: 62323
Doç. Dr. Elif YILDIZ
elifyildiz@uludag.edu.tr
Dahili: 42683
Öğr. Gör. Dr. Büşra PEKSEZER
busrapeksezer@uludag.edu.tr
Dahili: 62333
Adres: Cuma Mah. Mehmet Akif Orhan Cad. No: 37 16740 Bursa Uludağ Üniversitesi Keles Yerleşkesi
Telefon: 0 224 861 34 25
Fax: 0224 861 35 21
Keles MYO e-mail: kelesmyo@uludag.edu.tr
Two instructors work in Keles Vocational School of Food Technology Program. Various food analyzes are performed with the existing devices in the Food Technology Program application laboratory. At the same time, the production stages of some foods are carried out experimentally in practice lessons.
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ101 |
BASIC MATHEMATICS |
Compulsory |
2 |
0 |
0 |
2 |
| GESZ103 |
GENERAL MICROBIOLOGY |
Compulsory |
2 |
2 |
0 |
4 |
| GESZ105 |
HYGIENE AND SANITATION |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ101 |
UNIT OPERATIONS IN FOOD PROCESSING I |
Compulsory |
2 |
0 |
0 |
4 |
| GIDZ103 |
FOOD CHEMISTRY |
Compulsory |
2 |
0 |
0 |
4 |
| GIDZ105 |
GENERAL CHEMISTRY |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ107 |
LABORATORY TECHNIQUES I |
Compulsory |
2 |
2 |
0 |
4 |
| GIDZ109 |
CAREER PLANNING |
Compulsory |
1 |
0 |
0 |
1 |
| ATA101 |
ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I |
Compulsory |
2 |
0 |
0 |
2 |
| TUD101 |
TURKISH LANGUAGE I |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
2 |
| Total |
|
31 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESZ012 |
CATERING SYSTEMS |
Compulsory |
2 |
0 |
0 |
3 |
| GIDZ102 |
UNIT OPERATIONS IN FOOD PROCESSING II |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ104 |
UNIT OPERATIONS IN |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ106 |
OCCUPATIONAL HEALTH AND SAFETY |
Compulsory |
2 |
0 |
0 |
2 |
| GIDZ110 |
LABORATORY TECHNIQUE II |
Compulsory |
1 |
2 |
0 |
4 |
| GIDZ112 |
NUTRITION PRINCIPLES |
Compulsory |
2 |
0 |
0 |
3 |
| ATA102 |
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
2 |
|
Click to choose optional courses.
|
|
|
|
|
6 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDZ201 |
CEREAL TECHNOLOGY |
Compulsory |
3 |
2 |
0 |
3 |
| 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 TECH. |
Compulsory |
3 |
2 |
0 |
3 |
| GIDZ211 |
PROFESSIONAL FOREIGN LANGUAGE |
Compulsory |
2 |
0 |
0 |
2 |
| STJI |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GIDZ204 |
MILK AND DAIRY PRODUCTS II |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ206 |
FRUIT AND VEGETABLE PRODUCTS II |
Compulsory |
2 |
2 |
0 |
3 |
| GIDZ212 |
PROFESSIONAL DEONTOLOGY AND FOOD ETHICS |
Compulsory |
2 |
0 |
0 |
2 |
| GIDZ214 |
BASIC INFORMATION TECHNOLOGIES |
Compulsory |
2 |
0 |
2 |
3 |
| GIDZ242 |
FOOD SAFETY AND QUALITY MANAGEMENT |
Compulsory |
3 |
0 |
0 |
3 |
| STJII |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 1. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| YAD101 |
FOREIGN LANGUAGE I |
Optional |
2 |
0 |
0 |
2 |
| YAD111 |
FOREIGN LANGUAGE I (GERMAN) |
Optional |
2 |
0 |
0 |
2 |
| YAD121 |
FOREIGN LANGUAGE I (FRENCH) |
Optional |
2 |
0 |
0 |
2 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| YAD102 |
FOREIGN LANGUAGE II |
Optional |
2 |
0 |
0 |
2 |
| YAD112 |
FOREIGN LANGUAGE II (GERMAN) |
Optional |
2 |
0 |
0 |
2 |
| YAD122 |
FOREIGN LANGUAGE II (FRENCH) |
Optional |
2 |
0 |
0 |
2 |
| GIDS112 |
INDUSTRIAL MICROBIOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS114 |
SENSORY ANALYSIS TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| GIDS116 |
ORGANIC FOODS |
Optional |
2 |
0 |
0 |
3 |
| GIDS118 |
PERSONAL DEVELOPMENT AND HUMAN RELATIONS |
Optional |
2 |
0 |
0 |
3 |
| GIDS122 |
ADVANCED MATHEMATICS |
Optional |
3 |
0 |
0 |
3 |
| OTPS002 |
ENVIRONMENTAL PROTECTION |
Optional |
2 |
0 |
0 |
3 |
| OTPS003 |
FIRST AID |
Optional |
2 |
0 |
0 |
3 |
| OTPS006 |
RESEARCH METHODS AND TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| YAD102 |
FOREIGN LANGUAGE II |
Optional |
2 |
0 |
0 |
2 |
| YAD112 |
FOREIGN LANGUAGE II (GERMAN) |
Optional |
2 |
0 |
0 |
2 |
| YAD122 |
FOREIGN LANGUAGE II (FRENCH) |
Optional |
2 |
0 |
0 |
2 |
| GIDS112 |
INDUSTRIAL MICROBIOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS114 |
SENSORY ANALYSIS TECHNIQUES |
Optional |
1 |
2 |
0 |
3 |
| GIDS116 |
ORGANIC FOODS |
Optional |
2 |
0 |
0 |
3 |
| GIDS118 |
PERSONAL DEVELOPMENT AND HUMAN RELATIONS |
Optional |
2 |
0 |
0 |
3 |
| GIDS122 |
ADVANCED MATHEMATICS |
Optional |
3 |
0 |
0 |
3 |
| OTPS002 |
ENVIRONMENTAL PROTECTION |
Optional |
2 |
0 |
0 |
3 |
| OTPS003 |
FIRST AID |
Optional |
2 |
0 |
0 |
3 |
| OTPS006 |
RESEARCH METHODS AND TECHNIQUES |
Optional |
2 |
0 |
0 |
3 |
| 3. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| DTCS011 |
LOGISTICS |
Optional |
3 |
0 |
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 |
| GIDS213 |
POULTRY TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS217 |
FERMENTED FOOD TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GIDS227 |
WORKPLACE TRAINING I |
Optional |
0 |
16 |
0 |
12 |
| GIDS231 |
BEVERAGE TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS233 |
WATER ANALYSES |
Optional |
1 |
2 |
0 |
3 |
| GIDS235 |
FOOD MANAGEMENT AND MARKETING |
Optional |
2 |
0 |
0 |
3 |
| GIDS237 |
BUSINES MANAGEMENT I |
Optional |
2 |
0 |
0 |
3 |
| GIDS239 |
BAKERY PRODUCTS AND DESERTS |
Optional |
1 |
2 |
0 |
3 |
| OTPS009 |
COMMUNICATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS051 |
COMMUNITY AWARENESS AND SOCIAL RESPONSIBILITY |
Optional |
1 |
2 |
0 |
3 |
| 4. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| GESS005 |
FOOD INDUSTRY MACHINES |
Optional |
2 |
0 |
0 |
3 |
| GIDS224 |
PROCESSED MEAT PRODUCTS TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GIDS226 |
PROCESSED CEREAL PRODUCTS TECHNOLO |
Optional |
1 |
2 |
0 |
3 |
| GIDS228 |
WORKPLACE TRAINING II |
Optional |
0 |
16 |
0 |
12 |
| GIDS232 |
FUNCTIONAL FOODS |
Optional |
2 |
0 |
0 |
3 |
| GIDS234 |
SPECIFIC FOOD TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS238 |
BUSINES MANAGEMENT II |
Optional |
2 |
0 |
0 |
3 |
| GIDS240 |
PATISSERIE PRODUCTS TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| GIDS242 |
LOCAL DAIRY PRODUCTS TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS244 |
VEGETABLE OIL TECHNOLOGY |
Optional |
2 |
2 |
0 |
3 |
| GIDS246 |
DRIED FRUITS' TECHNOLOGY |
Optional |
2 |
0 |
0 |
3 |
| GIDS248 |
FOOD REGULATION AND LEGISLATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS013 |
ENTREPRENEURSHIP |
Optional |
2 |
0 |
0 |
3 |
