The Milk and Dairy Products Technology Program at Karacabey Vocational School was established in the 1996–1997 academic year and continued its educational activities until 2006. Subsequently, until the 2009–2010 academic year, it operated as the Milk and Dairy Products Program under the Food Technology Program. In the 2009–2010 academic year, the program adopted its current name, the Milk and Dairy Products Technology Program, and has continued its formal education for the past 17 years. An evening education program was also introduced in the 2009–2010 academic year; however, this program was discontinued in the 2013–2014 academic year. The program continued its educational activities through face-to-face instruction until the spring semester of the 2019–2020 academic year. With the onset of the COVID-19 pandemic in March 2020, the program transitioned to online education. Due to the pandemic, the 2020–2021 academic year was conducted entirely online. Face-to-face education resumed in the 2021–2022 academic year. Following the earthquakes on February 6, 2023, the spring semester of the 2022–2023 academic year was completed online. As of the 2023–2024 academic year, the program returned to face-to-face education. Starting in the 2026–2027 academic year, the program has adopted the 3+1 education model, aligned with the MEDEK (Association for Evaluation and Accreditation of Vocational Education Programs) criteria, and integrates workplace-based practical training into the curriculum.
2
Qualification Awarded
The program is a two-year pre-bachelor´s degree within the Department of Food Processing, Dairy and Dairy Products Technology, comprising a total of 120 ECTS credits. Upon successful completion of the program and fulfilment of all program qualifications, students are awarded a Pre-Bachelor´s Degree in Milk and Dairy Products Technology.
3
Level of Qualification
Short Cycle
4
Specific Admission Requirements
Candidates seeking admission to the Milk and Dairy Products Technology Program are required to hold a high school diploma or an equivalent qualification and obtain a sufficient score in the TYT (Basic Proficiency Test) score type of the Higher Education Institutions Examination (YKS) administered by ÖSYM. In addition, students may be admitted to the program through inter-institutional transfer, intra-institutional transfer, and transfer based on the Central Placement Score (Additional Article 1).
Students who are entitled to enroll in the Milk and Dairy Products Technology Program complete their registration with the required documents on the dates announced annually, in accordance with the principles determined by the Council of Higher Education (YÖK), ÖSYM, and the Rectorate of Bursa Uludağ University, pursuant to the relevant provisions of Law No. 2547 on Higher Education concerning admission to higher education and education and training.
The inter-institutional transfer process begins when the Bursa Uludağ University Student Affairs Office requests transfer quotas from the academic units. The quota numbers submitted by Karacabey Vocational School are announced by the Student Affairs Office on the Bursa Uludağ University website before the fall and spring semesters, together with the application requirements, application procedures, and evaluation calendar for transfer applications. Applications for inter-institutional transfer are submitted and evaluated through the Bursa Uludağ University Transfer Application System.
Following the completion of the applications, the Student Affairs Unit of Karacabey Vocational School reviews the documents and information uploaded by the applicants. Based on the review, the applications are either approved or rejected and then forwarded to the Karacabey Vocational School Transfer Commission for evaluation. The members of the Karacabey Vocational School Transfer, Exemption, and Adaptation Commission examine the documents and information submitted by each applicant. During the evaluation, particular attention is paid to whether the applicant´s TYT score is higher than the base score of the Dairy and Dairy Products Technology Program for the year in which the applicant took the YKS, and whether the application falls within the period specified for inter-institutional transfer. The application is subsequently approved or rejected based on these criteria.
If the number of applicants exceeds the available quota, candidates are ranked according to their TYT scores. The principal and reserve candidates entitled to admission through inter-institutional transfer are announced on the Karacabey Vocational School website. For candidates who complete their registration within the previously announced dates, the courses they have previously completed and the credits they have earned are evaluated by the Karacabey Vocational School Transfer, Exemption, and Adaptation Commission.
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
To obtain an Pre-Bachelor´s Degree in Milk and Dairy Products Technology Program, students must successfully complete all compulsory and elective courses required by the program, corresponding to a total of 120 ECTS credits, and achieve a minimum cumulative grade point average (CGPA) of 2.00 out of 4.00.
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Profile of The Programme
The aim of the Milk and Dairy Products Technology Program is to train qualified milk and dairy products technicians who possess theoretical and practical knowledge of milk processing, chemical and microbiological quality control, the storage and marketing of dairy products, food safety, and food legislation. The program equips students with the knowledge and skills necessary to perform a wide range of applications in production and quality control laboratories within the dairy industry, while also developing their awareness of career management and lifelong learning, enabling them to work effectively in the field.
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Key Learning Outcomes - TYYÇ - TAY Relationship
8.1
Key Learning Outcomes
1.
Possess basic, up-to-date, and practical knowledge related to dairy and dairy products technology.
2.
Possess knowledge of occupational health and safety, environmental awareness, and quality management processes.
3.
Follow current developments and practices in the dairy technician profession and use them effectively.
4.
Effectively use information technologies (software, programs, etc.) related to the dairy technician profession.
5.
Evaluate problems and issues related to the dairy technician profession independently through an analytical and critical approach and possess the ability to propose solutions.
6.
Effectively present and clearly express ideas at the level of knowledge and skills through written and oral communication in Turkish.
7.
Take responsibility as a team member in solving complex problems encountered and/or anticipated in the field of dairy and dairy products technology.
8.
Have awareness of career management and lifelong learning.
9.
Adhere to social, scientific, cultural, and ethical values during the collection, implementation, and dissemination of data related to the field of dairy and dairy products technology.
10.
Follow developments and information in the field and communicate with professional colleagues using a foreign language.
11.
Identify raw materials and materials used in the dairy and dairy products production sector and explain hygiene and sanitation principles.
12.
Explain and apply the quality standards, production processes, and processing technologies of milk and dairy products.
13.
Possess knowledge of and apply the preservation and quality control processes of milk and dairy products.
8.2
Key Learning Outcomes - TYYÇ Relationship
Key Learning Outcomes
TYYC-1 KNOWLEDGE (Theoretical - Applied)
TYYC-2 SKILLS (Cognitive - Applied)
TYYC-3 COMPETENCE (Independent Working and Responsibility)
TYYC-4 COMPETENCE (Learning Competence)
TYYC-5 COMPETENCE (Communication and Social Competence)
TYYC-6 COMPETENCE (Field-Specific Competence)
1
Possess basic, up-to-date, and practical knowledge related to dairy and dairy products technology.
1
1,2
1,2
1,3
1,2,4
1
2
Possess knowledge of occupational health and safety, environmental awareness, and quality management processes.
1
1,2
1,2
1
1,2
1
3
Follow current developments and practices in the dairy technician profession and use them effectively.
1,
1,2
1,2
1,2
1,2
1
4
Effectively use information technologies (software, programs, etc.) related to the dairy technician profession.
1
1,2
1,2
1,2
1,2
1
5
Evaluate problems and issues related to the dairy technician profession independently through an analytical and critical approach and possess the ability to propose solutions.
1
1,2
1,2
1,2
1,2
1
6
Effectively present and clearly express ideas at the level of knowledge and skills through written and oral communication in Turkish.
1
1,2
1,2,3
1,2,3
1,2
1
7
Take responsibility as a team member in solving complex problems encountered and/or anticipated in the field of dairy and dairy products technology.
1
1,2
1
1
1
1
8
Have awareness of career management and lifelong learning.
1
1,2
1,2,3
1
1,2
1
9
Adhere to social, scientific, cultural, and ethical values during the collection, implementation, and dissemination of data related to the field of dairy and dairy products technology.
1
1,2
1
1
1,2
10
Follow developments and information in the field and communicate with professional colleagues using a foreign language.
1
1,2
1,3
1
1,2,4
1
11
Identify raw materials and materials used in the dairy and dairy products production sector and explain hygiene and sanitation principles.
1
1,2
1,3
1,3
1,4
1
12
Explain and apply the quality standards, production processes, and processing technologies of milk and dairy products.
1
1,2
1
1
1
1
13
Possess knowledge of and apply the preservation and quality control processes of milk and dairy products.
1
1,2
1
1
1
1
8.3
Key Learning Outcomes - TAY Relationship
Key Learning Outcomes
TAY-1 KNOWLEDGE (Theoretical - Applied)
TAY-2 SKILLS (Cognitive - Applied)
TAY-3 COMPETENCE (Independent Working and Responsibility)
TAY-4 COMPETENCE (Learning Competence)
TAY-5 COMPETENCE (Communication and Social Competence)
TAY-6 COMPETENCE (Field-Specific Competence)
1
Possess basic, up-to-date, and practical knowledge related to dairy and dairy products technology.
1,2
1
1
1,2
1,2,4
1,2,3
2
Possess knowledge of occupational health and safety, environmental awareness, and quality management processes.
1,2
1
1
1,2
1,2
1,2,3,4
3
Follow current developments and practices in the dairy technician profession and use them effectively.
1,2
1
1,2
1,2
1,2,4
1,2,3
4
Effectively use information technologies (software, programs, etc.) related to the dairy technician profession.
1,2
1
1,2
1,2
1,2,4
1,2,3
5
Evaluate problems and issues related to the dairy technician profession independently through an analytical and critical approach and possess the ability to propose solutions.
1,2
1
1,2
1,2
1,2,4
1,2,3
6
Effectively present and clearly express ideas at the level of knowledge and skills through written and oral communication in Turkish.
1,2
1
1,2
1,2
1,2,4
1,3
7
Take responsibility as a team member in solving complex problems encountered and/or anticipated in the field of dairy and dairy products technology.
1,2
1
1,2
1,2
1,2,4
1
8
Have awareness of career management and lifelong learning.
1,2
1
1,2
1,2
1,2,4
3
9
Adhere to social, scientific, cultural, and ethical values during the collection, implementation, and dissemination of data related to the field of dairy and dairy products technology.
2
1
1
1
1,2
2,3,4
10
Follow developments and information in the field and communicate with professional colleagues using a foreign language.
2
1
1
2
1,2,4
1,2
11
Identify raw materials and materials used in the dairy and dairy products production sector and explain hygiene and sanitation principles.
2
1
1
1,2
1,2,4
1
12
Explain and apply the quality standards, production processes, and processing technologies of milk and dairy products.
2
1
2
2
1
1
13
Possess knowledge of and apply the preservation and quality control processes of milk and dairy products.
1
1,2
1
1
1
1
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Occupational Profiles of Graduates With Examples
Graduates who successfully complete the associate degree program in Milk and Dairy Products Technology at Bursa Uludağ University, Karacabey Vocational School may work as Dairy Technicians in public institutions, including organizations affiliated with the Ministry of Agriculture and Forestry, the Public Health Institute, municipalities, and Provincial Health Directorates.
They may also pursue careers in the private sector, including dairy processing plants, food production facilities, dairies, manufacturers of dairy product additives and packaging materials, as well as private laboratories and their Research and Development (R&D) and quality control laboratories.
10
Access to Further Studies
Candidates who successfully complete the associate degree program in Milk and Dairy Products Technology at Bursa Uludağ University, Karacabey Vocational School may apply to relevant bachelor´s degree programs in the Open Education Faculty through pathways that allow direct admission without an examination, or through the Vertical Transfer Examination (DGS) administered by the Student Selection and Placement Center (ÖSYM), provided that they obtain the required score.
Graduates of Bursa Uludağ University Karacabey Vocational School who are admitted to a bachelor´s degree program through the Vertical Transfer Examination (DGS) may apply for exemption from courses they completed during their associate degree education.
Upon request, students are provided with printed, signed, and stamped copies of the course contents listed on their transcripts for the purpose of applying for course exemptions.
Graduates of the Milk and Dairy Products Technology Program at Bursa Uludağ University, Karacabey Vocational School may transfer vertically to the following bachelor´s degree programs:
* Food Engineering
* Food Technology
* Dairy Technology
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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.
12
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
13
Mode of Study
Full-Time
14
Address and Contact Details
Program Başkanı Dr. Öğr. Üyesi 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
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Facilities
The Milk and Dairy Products Technology Program at Karacabey Vocational School has three academic staff members: two Assistant Professors and one Lecturer. Students are provided with opportunities to apply their theoretical knowledge in practice through milk and dairy products production and analysis activities conducted in the Food Analysis Laboratory and the Food Production and Sensory Analysis Laboratories. In addition, within the framework of educational cooperation protocols established with companies such as Sütaş, Nestlé, Dairy Casa, İtimat, and Golf Ice Cream, students participate in workplace training courses five days a week for two semesters. Through these collaborations, students have opportunities for internships, scholarships, and employment opportunities after graduation. The program also has a vocational education scholarship protocol with Sütaş. Successful students who meet the specified eligibility criteria may receive scholarships under this program.
