General Description
Yenisehir Ibrahim Orhan Vocational School Food Technology Programme has started on 2006-2007 academic year. The education has been sustained in two different optional programmes as Milk and Dairy Products Technology and Flour Production Technology until 2010-2011 academic year, in 2009-2010 term, these optional programmes have been removed. After 2011-2012 term, courses in the programme have been oriented according to IKMEP YOK (Council of Higher Education) directives and started.
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 - TYYÇ - TAY Relationship
8.1
|
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.
|
8.2
TYYÇ - Key Learning Outcomes Relationship
| 1 |
To have basic, current and applied knowledge about Food Technology |
1 |
1,2 |
1,2 |
1,3 |
1,2,4 |
1 |
| 2 |
To have knowledge about occupational health and safety, environmental awareness and quality processes |
1 |
1,2 |
1,2 |
1 |
2,3,4 |
1 |
| 3 |
To follow current developments and practices for her/his profession and to use them effectively. |
1 |
1,2 |
1,2 |
1,3 |
2,3,4 |
1 |
| 4 |
To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document. |
1 |
1,2 |
2,3 |
|
1,3 |
1 |
| 5 |
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach. |
1 |
1,2 |
1 |
1,2,3 |
2,3,4 |
1,2 |
| 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. |
1 |
1 |
1,2 |
|
2 |
1,2 |
| 7 |
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications. |
1 |
1 |
1 |
1,2 |
4 |
1,2 |
| 8 |
To have awareness about career management and lifelong learning. |
1 |
1,2 |
1,2 |
1,2,3 |
3,4 |
1,2 |
| 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. |
|
1,2 |
1,2 |
1,3 |
2 |
1,2 |
| 10 |
To follow the information in the field and communicate with colleagues using a foreign language. |
1 |
1,2 |
1 |
1,3 |
1,2,4 |
1 |
| 11 |
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
|
1 |
1,2 |
1,3 |
1,2,3 |
1,3,4 |
1 |
| 12 |
To explain and apply food production and processing technologies. |
|
|
2,3 |
2 |
1,3,4 |
2 |
| 13 |
Implementing quality management systems and quality assurance protocols in the food industry.
|
1 |
2 |
1,2,3 |
3 |
|
1.2 |
8.3
TAY - Key Learning Outcomes Relationship
| 1 |
To have basic, current and applied knowledge about Food Technology |
1,2 |
1 |
1 |
1,2 |
1,2 |
1 |
| 2 |
To have knowledge about occupational health and safety, environmental awareness and quality processes |
1,2 |
1 |
1 |
1,2 |
1,2 |
1 |
| 3 |
To follow current developments and practices for her/his profession and to use them effectively. |
1,2 |
1,2,5 |
1 |
1,2 |
1,2 |
1 |
| 4 |
To use information technologies (software, programs, animations, etc.) related to the field effectively and to gain the ability to record and document. |
1,2 |
1 |
1 |
1,2 |
1,2 |
1 |
| 5 |
To have the ability to independently evaluate, interpret and propose solutions to professional problems and issues with an analytical and critical approach. |
1,2 |
1,5 |
1 |
1,2 |
1,2 |
1 |
| 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. |
1,2 |
1,2,5 |
1 |
1,2 |
1,2 |
1 |
| 7 |
To take responsibility individually as a team member in multidisciplinary teams to solve unforeseen complex problems encountered in field-related applications. |
1,2 |
1,2,3 |
1 |
1,2 |
1,2,3 |
1 |
| 8 |
To have awareness about career management and lifelong learning. |
1,2 |
1,2,5 |
1 |
1,2 |
1,2 |
1 |
| 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. |
2 |
1 |
1 |
1 |
1,2 |
1 |
| 10 |
To follow the information in the field and communicate with colleagues using a foreign language. |
1,2 |
1,2,4,5 |
1 |
2 |
1,2 |
1 |
| 11 |
To explain food processing principles and raw materials, auxiliaries, additives, packaging materials, machines, hygiene and sanitation issues used in the food industry.
|
1,2 |
1,2 |
1 |
1,2 |
1,3 |
1 |
| 12 |
To explain and apply food production and processing technologies. |
|
|
1 |
1,2 |
1 |
1 |
| 13 |
Implementing quality management systems and quality assurance protocols in the food industry.
|
|
|
1 |
1 |
|
1 |
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. 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 ECTS , 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
Öğr. Gör. Dr. Hülya AKBAŞ
Bursa Uludağ Üniversitesi, Yenişehir İbrahim
Orhan Meslek Yüksekokulu ,İznik Yolu Üzeri,3.Km Yenişehir /BURSA
Tel : +90 224 7736042/62054
e-posta:hulyailik@uludag.edu.tr
Diğer Öğretim Üye ve Görevlileri
Dr.Öğr. Uyesi Asuman Karakaş ŞEN
e-posta akarakas@uludag.edu.tr
Tel: 0224 7736042 62043
Dr.Öğretim Üyesi Nuray ALTINÖLÇEK GÜLTEKİN
altinolcek@uludag.edu.tr
Tel:02242960233
In Yenisehir Ibrahim Vocational School Food Technology Program, tvo Assistant Professor and one lecturer work as instructors. In the laboratories belonging to the program, some basic glass materials and tools are being made to provide students to practice their theoretic knowledge. In our school there are a library, a cafeteria and 160 student capacity dormitory.
| 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 |
| YEN01 |
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 |
| YEN02 |
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 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| PRJS102 |
PROJECT CULTURE |
Optional |
1 |
0 |
0 |
1 |
| 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 |
| YAD102 |
FOREIGN LANGUAGE II |
Optional |
2 |
0 |
0 |
2 |
| |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| PRJS102 |
PROJECT CULTURE |
Optional |
1 |
0 |
0 |
1 |
| 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 |
| YAD102 |
FOREIGN LANGUAGE II |
Optional |
2 |
0 |
0 |
2 |
| 3. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| DTC011 |
LOGISTICS |
Optional |
3 |
0 |
0 |
3 |
| GESS010 |
FOOD ADDITIVES |
Optional |
2 |
0 |
0 |
3 |
| GESZ011 |
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 |
| GIDS234 |
DRIED FRUITS' 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 |
| GIDS248 |
FOOD REGULATION AND LEGISLATION |
Optional |
2 |
0 |
0 |
3 |
| OTPS013 |
ENTREPRENEURSHIP |
Optional |
2 |
0 |
0 |
3 |
