ÇAYCUMA VOCATIONAL SCHOOLcmyo.beun.edu.tr/cmyowp/bolumler/gidakk/G.K.Kdersice... · Web viewThe module “Environment and Human Health 1” covers environmental regulations information

ÇAYCUMA VOCATIONAL SCHOOLDEPARTMENT OF FOOD PROCESSINGFOOD QUALITY CONTROL AND ANALYSES PROGRAMME (IKMEP)COURSE CONTENTS

1st SEMESTER

Course Code

Course Name Semester TH PR CR ECTS

CGK 101 HYGIENE AND SANITATION 1st

Semester2 0 2 2

In the first module with the subject of “Providing personal hygiene”, information is given to the students about wearing uniform appropriately, implementing personal hygienic rules, implementing sanitation rules in toilets in wash-hand stands, being able to have periodical health controls according to legislations. In the second module with the subject of “Implementing hygienic and disinfection rules in business”, information is given to the students about applying sanitation rules in entrance and exit according to legislation, cleaning materials, cleaning and disinfection in food industry.

Course Code


CGK 103 ENVIRONMENTAL PROTECTION

1st

Semester 1 1 2 2

The module “Environment and Human Health 1” covers environmental regulations information and risk analysis works. “Environment and Human Health 2” covers; storing waste, personal protection measures, regulations of International Health and Security Cautions, Workers’ Health and Work Security.

Course Code


CGK 105 INFORMATION AND COMMUNICATION TECHNOLOGY

1st

Semester2 1 3 4

In the first module with the subject of “Communicating in Internet environment”, subjects such as internet and internet browser, managing electronic mail, news groups/forums, web-based learning, personal web-site, and electronic trade are mentioned. In the second module with the subject of “Job application in Internet environment”, subjects such as writing CV on word processor, internet and career, preparations for job interview are explained. In the third module with the subject of “Arranging numerical data”, subjects such as worksheet, formulas and functions and graphics are mentioned. In the last module with the subject of “Preparing a presentation material with a ready-made template”, information about preparing a presentation is given.

Course Code


CGK 107 MICROBIOLOGY 1st

Semester3 2 4 5

In the first module with the subject of “Microbiological Sampling”, concepts such as aseptic working technique, sampling and hygiene control samples are explained and practiced. In the second module with the subject of “Preparations for Microbiological Analysis”, concepts such as preliminary preparation for sterilization, sterilization and medium preparation are explained and practiced. In the third module with the subject of “Culture Obtaining”, concepts such as preparing dilution liquid, preparing dilution series, inoculation and incubation are explained and practiced. In the fourth module with the subject of “Refining Microbiological Culture”, concepts such as colony morphology and pure culture are explained and practiced. In the last module with the subject of “Making Microscopic Observation”, concepts such as preparing preperate, observing in microscope, observing microorganism cells, counting in lames are explained and practiced.

Course Code


CGK109 LABORATORY TECHNIQUES I 1st

Semester2 1 3 4

In the first module with the subject of “Safety Precautions in laboratory”, subjects such as personal safety precautions, laboratory general safety precautions, working with chemicals in safety are mentioned. In the second module with the subject of “operations before/after analysis”, subjects such as preparations before analysis and operations after analysis are mentioned. In the third module with the subject of “Separation Processes I”, subjects such as filtering, precipitating, centrifugation are mentioned. In the last module, with the subject of “Separation Processes II”, subjects such as distillation, extraction are handled.

Course Code


CGK 111 PROFESSIONAL MATHEMATICS I

1st

Semester 2 0 2 4

In the first module with the subject of “Numbers”, operations such as sets, numbers, and Modular Arithmetic are made. In the second module with the subject of “Complex Numbers”, operations such as Complex Numbers, polar coordinates of complex numbers are made. In the third module with the subject of “Algebra”; the concept of Algebra, the concept of polynomial, and operations with polynomial, the concepts and applications of rate and ratio are handled. In the last module with the subject of “Equations and Inequalities” concepts such as Equations and Inequalities are handled.

Course Code


CGK 113 CHEMISTRY I 1st

Semester2 0 2 3

In the first module with the subject of “Recognizing and Understanding by learning various properties of materials by the help of periodic table”, subjects such as basic terms in chemistry, atomic structure, periodic table, writing and entitling compound formulas are explained. In the second module with the subject of “Understanding the properties of gases, liquids and solids”, information about gases and information gas rules is given. In the last module with the subject of “Making calculations based on chemical reactions”, subjects such as chemical equations, writing and balancing chemical equations, mole concept, chemical reactions, calculations based on chemical reactions are explained.

Course Code


AIT 181 PRINCIPLES OF ATATÜRK I 1st

Semester2 0 2 2

Meaning of revolution history, the importance of Turkish revolution, general overview of the reasons of Turkish Revolution, the first world war, starting period of breaking up in Ottoman Empire, condition of the country during invasions, attitude of Mustafa Kemal Ataturk , the first step for independence, organization through congress, unions, Turkish Revolutionaries and National Pact, opening Grand National Assembly of Turkey, constitution of National Army, two important event: Sevres and Gumru Peace, Struggling for Independence until Sakarya War, Sakarya War – the battle of Dumlupınar, from Mudanya to Lozan, two great revolutions in politics, proposal of peace period

Course Code


TUR 181 TURKISH I 1st

Semester2 0 2 2

What is language? The place and importance of language as a social institution in community, Language and culture relationship, the place of Turkish among world languages, development and historical phases of Turkish, Turkish language today, sounds in Turkish and categorization of them, sound characteristics and rules about phonics, syllabography, orthographic rules and its implementation, punctuations and its implementation.

Course Code


YDL 185 FOREIGN LANGUAGE I 1st

Semester2 0 2 2

This course targets that the students know the correct structures grammatically and linguistic in basic English, identify and use actively certain English words, read and understand texts that are written in English, express themselves written and verbally.

2ND SEMESTER

Course Code


CGK102 COMMUNICATION 2nd Semester

1 1 2 2

In the first module with the subject of “Communicating individually”, subjects such as the concept of communication, verbal communication, written communication, and non-verbal communication are explained. In the second module with the subject of “organizational communication”, subjects such as formal communication, informal communication and non- organizational communication are mentioned.

Course Code


CGK104 LABORATORY TECHNIQUES II 2nd Semester

2 1 3 4

In the first module with the subject of “Implementing laboratory basic analysis techniques I”, subjects such as sensory analysis, gravimetric analysis are mentioned. In the second module with the subject of “Implementing laboratory basic analysis techniques II” the students are given information about Titrimetric Analysis Process. In the third module with the subject of “Implementing laboratory basic analysis techniques III” the students are given information about instrumental analysis process. In the last module in accordance with the technique of “Preparation of solutions” subjects such as percent, molar, normal, ppm, ppb are mentioned.

Course Code


CGK106 PROFESSIONAL MATHEMATICS II

2nd Semester

2 0 2 4

In the first module with the subject of “Making numerical analysis in Profession”, the students are given the information about error analysis, linear systems of equations, curve fitting, interpolation. In the second module “Making serials of application in Profession”, the studenta are given the information about the basic sequence of operations, Operations of arithmetic and geometric serials. In the third module with the subject of “Making applications related to functions in Profession”, the students are given the information about basic functions and the types of function. In the last module with the section of “Making applications related to exponential functions and logarithms in Profession”, subjects such as exponential functions and logarithms are mentioned.

Course Code


CGK108 CHEMISTRY II 2nd Semester

2 0 2 3

In the first module with the subject of “acids and bases”, information is given to the students about the properties of acids and bases, their strength, pH and pOH, indicators and buffer solutions. In the second module with the subject of “preparing solution”, information is given to the students about percent solution, molar solution, normal solution, preparing ppm and ppb solution. In the last module with the subject of “Separation”, information is given to the students about decantation of mixtures, settling procedure and centrifuging.

Course Code


CGK166 INTERNSHIP 2nd Semester

0 0 0 8

This is practical and applied education which the student will do in related sectors like trade, production and service. It consists of 30 days of work. The education, application and trainings of the students are made in the frame of Higher Education Council’s basis and procedures. It is aimed that student will gain experience by applying and taking professional education. It is evaluated by the commission of training with the help of evaluation forms coming from the firms.

Course Code


AIT 182 PRINCIPLES OF ATATÜRK II 2nd Semester

2 0 2 2

Features of Turkish revolution, establishing judicial system, establishing educational system, efforts in the field of economy, other innovations in communal living, domestic policy of Turkey in Ataturk period, foreign policy of Turkey in Ataturk period, unit supplement: Atatürk’s death, domestic and foreign policy of Turkey after Atatürk’s period (1938-1983 summary), Principles of Ataturk in general, principles of Ataturk: Republicanism, Nationalism, Populism, Statism, Laicism and Revolutionism

Course Code


TUR 182 TURKISH II 2nd Semester

2 0 2 2

Derivational affixes and its practice, general information about composition, parts of speech, elements of sentence, sentence analysis practice, ambiguity and correction, types of letters of application, official report, essentials of scientific writing

Course Code


YDL 186 FOREIGN LANGUAGE II 2nd Semester

2 0 2 2

This course, that is a follow up of YDL 185, targets that students practice some teaching activities to reinforce their knowledges which they acquire in YDL 185 course, develop strategies and skills such as learning words, memorizing them keeping them in their minds, using them when necessary, read a text using their learnt reading strategies, acquire writing skill in line with their requirements and levels.

Course Code


CGK 110 RESEARCH METHOD AND TECHNIQUES (ELECTIVE)

2nd Semester

1 1 2 3

The first module “Researching” covers the subjects that selecting research subjects and searching for subjects. The second module “Preparing Research Report” covers the subjects that evaluating research results and converting these to report. The last module “Presenting the Research” covers that preparing for the presentation and presenting.

Course Code


CGK 112 PACKAGING TECHNOLOGY (ELECTIVE)

2nd Semester

1 1 2 3

In the first module with the subject of “glass, metallic packaging materials”, subjects such as glass packages, metallic packages are mentioned. In the second module with the subject of “Paper and Plastic Packaging Materials”, subjects such as paper, carton, corrugated cardboard packages, plastics and blister-pack are mentioned. In the last module with the subject of “Aseptic packaging and modified atmosphere packaging”, subjects such as aseptic packaging in food industry, modified atmosphere packaging of foods are explained.

3RD SEMESTER

Course Code


CGK 201 DAIRY AND PRODUCTS ANALYSES I

3rd

Semester2 2 3 3

In the first module with the subject of “Sampling of milk and milk products and examining the suitability of raw milk processed ”, the subjects such as sampling for sensory, physical, chemical and microbiological analyses from milk and milk products, the sensory analysis in raw milk, determination of the preservatives and neutralizers, pollution testing of raw milk, searching for antibiotics and inhibitors in milk, determination of acidity, determination of density, determination of dry matter, determination of fat are mentioned. In the second module with the subject of “Making and evaluating analysis of milk”, the subjects such as specific gravity, determination of protein content and homogenization of milk, heat process control are handled. In the last module with the subject of “Making and evaluating analysis of cheese”, the subjects such as sensory analysis, chemical analysis and physicochemical analysis of cheese are handled.

Course Code


CGK 203 CEREAL AND PRODUCTS ANALYSES I

3rd

Semester3 2 4 4

In the first module with the subject of “Sampling of cereals”, the subjects such as taking samples from cereals and preparing samples are examined. In the second module with the subject of “Analysis of wheat”, determining the amount of foreign material, determination of hectoliter weight, determination of thousand grain weight, determination of grain size, determination of grain hardness, determination of yield of flour, determination of moisture, determination of protein, determination of ash, determination of starch are handled. In the third module with the section of “The analysis of wheat II”, the subjects such as determination of falling number, determination of sedimentation value, determination of gluten, determination of gluten index value are handled. In the last module with the subject of “The analysis of wheat flour”, sensory analysis, chemical analysis and physicochemical analysis are explained.

Course Code


CGK 205 MEAT AND PRODUCTS ANALYSES I

3rd

Semester2 2 3 3

In the first module with the subject of “Making and evaluating the analysis of fresh meat”, the subjects such as the sensory, physical and chemical properties and analysis of fresh meat are handled. In the second module with the subject of “Making and evaluating the analysis of frozen meat”, the subjects such as the sensory, physical and chemical properties and analysis of frozen meat and products are examined. In the last module with the subject of “Making and evaluating the analysis of poultry meat and fishery products”, the subjects such as the sensory, physical and chemical properties and analysis of poultry meat and fishery products are handled.

Course Code


CGK 207 FRUIT AND VEGETABLE PRODUCTS ANALYSES I

3rd

Semester 2 2 3 3

In the first module with the subject of “Fresh fruit –vegetable analyses I”; the information about sensory analyses, determination of water-soluble dry matter brix, determination of total acidity, determination of sugar, determination of water activity are given. In the second module with the subject of “Fresh fruit –vegetable analyses II”; subjects such as determination of ascorbic acid, determination of pesticide, determination of nitrite, determination of heavy metal are mentioned. In the last module with the subject of “Fruit juice Analyses”; the information about sensory analyses, physical analyses, and chemical analyses are given.

Dersin Kodu

Dersin Adı Yarıyılı TE PR KR AKTS

CGK 209 TECHNICAL DRAWING 3rd Semester 1 1 2 2

In the first module with the subject of ‘’Making drawings of plans and reading’’ drawing straight lines, perpendiculars and geometrical shapes, projection concept, drawing view, scale and scale types, dimensioning rules, dimensioning components, special dimension symbols and letters are explained. In the last module with the subject of ‘’ Cross-section detail drawing and introduction to drawing by computer’’ sectioning and its importance, cross-section types, full section, partial section, scanning types, materials measures and features and process in details topics and using computer for drawing are explained.

Course Code


CGK 211 FOOD MICROBIOLOGY I (ELECTIVE)

3rd

Semester2 2 3 5

In the first module with the subject of “Counting of indicator Microorganism I”; subjects such as counting of mesophilic aerobic bacteria in foods, counting of coliform bacteria are mentioned. In the second module with the subject of “Counting of indicator Microorganism II”; subjects such as Counting of Entrerococcus (faecal streptococci) in foods and counting of yeast and mould are handled. In the third module with the subject of “Pathogen Microorganism Analyses”; subjects such as searching Salmonella in foods, counting of Staphylococcus aureus, counting of Clostridium perfiringens, searching for Bacillus cereus, counting on Listeria monoyctogenes are handled. In the fourth module with the subject of “Microbiologic analyses in Dairy Products”; subjects such as microbiologic analyses in raw milk, microbiologic analyses in heat-treated milk, and microbiologic analyses in dairy products are handled. In the last module with the subject of “microbiologic analyses in water”; subjects such as indicator microorganism analyses in water and pathogen microorganism analyses in water are mentioned.

Course Code


CGK 213 FOOD INDUSTRY EQUIPMENTS (ELECTIVE)

3rd

Semester2 2 3 5

In the first module with the subject of “Examining Raw Material Preparation Machines”; subjects such as weighing and measuring equipments, carrying and transmission systems, washing and sorting equipments are explained. In the second module with the subject of “Examining Separation and Mixing Equipments”; subjects such as separation equipments, filtration, centrifugation and subjects such as mixing equipments and homogenizers are mentioned. In the third module with the subject of “Examining Heat Process Machinery and Equipments”; subjects such as heat process equipments, evaporators, process of drying and dehydrators are included. In the fourth module with the subject of “Examining Size Reduction Machines”; the information about the subjects of size reduction machines, Presses, cutting machine are given. In the last module with the subject of “ Examining Packages and Packaging systems”; subjects such as packagesused in Food industry, washing, filling and sealing machines, Aseptic Packaging are included.

Course Code


CGK 215 OIL AND FAT ANALYSES (ELECTIVE)

3rd

Semester2 1 3 4

In the first module with the subject of “Oil and fat Analyses I”; subjects such as sensory analyses, determination of refractive index, ash determination with ether non-soluble foreign matter, determination of volatile matter, determination of free fatty acids are mentioned. In the second module with the subject of “Oil and fat Analyses II”; Acidity determination, determination of peroxide number, iodine number are explained. In the third module with the subject of “ Analyses of vegetable oils III” subjects such as determination of saponification number, Kreiss test, determination of mineral oil searching are explained. In the last module with the subject of “Fat Analyses”; subjects such as sensory analyses, physical analyses and chemical analyses are explained.

Course Code


CGK 217 OPERATIONAL MANAGEMENT (ELECTIVE)

3rd

Semester2 1 3 4

In the first module with the subject of “Analysis of basic economic indicators”; subjects such as following microeconomic datum and analyzing macroeconomic indicators are explained. In the seond module with the subject of “forming flotation opinion” subjects such as determining gaps in marketing, by evaluating investment alternatives choosing best one, carrying out feasibility studies, and recognizing business environment are explained. In the third module with the subject of “Carrying out flotation procedures”; subjects such as demand analysis and demand prediction, determination of establishment place of business, legal structure, and capacity of business and providing finance by determining total investment cost, approximate income and expenditure account are mentioned. In the last module with the subject of “ Putting in the operation of Business”; subjects such as planning of business and production, carrying out establishment procedures of business, Activating business by creating suitable structure are included.

Course Code


CGK 219 HONEY AND SUGAR PRODUCTS ANALYSES (ELECTIVE)

3rd

Semester1 1 2 3

In the first module with the title of “Physical analyses in honey”; subjects such as conductivity determination and color determination are mentioned. In the second module with the subject of “Chemical analyses in honey”; subjects such as determination of moisture, total acidity determination, ash determination, determination of diastase number, analysis of hydroximethyl furfural (HMF), analysis of invert sugar, and analysis of saccharose are explained. In the last module with the subject of “ Analysis of sugary products”; subjects such as sensory analysis, physical analysis, and chemical analysis are included.

Course Code


CGK 221 FOOD ADDITIVES 3rd

Semester1 1 2 3

In the first module with the subject of “Observing Additives Extending Shelflife”, subjects such as acidity regulators, antimicrobials and antioxidants are explained. In the second module with the subject of “Using Additives to Modify Sensory Properties”, subjects such as additives regulating textural structure, coloring agents, flavorings are explained. In the last module with the subject of “Using additives and processing aids to increase nutritional value”, subjects such as sweeteners, starters, enrichers, enzymes, carriers and solvents are explained

Course Code


CGK 267 INTERNSHIP 3rd

SemesterThis course is the same with CGK166 INTERNSHIP. It can be taken by the students from 5th mid-term or upper.

4TH SEMESTER

Course Code


CGK 202 DAIRY AND PRODUCTS ANALYSES II

4th Semester

2 1 3 4

In the first module with the subject of “Making and evaluating the analysis of yoghurt”, the subjects such as the sensory, physical and chemical properties and analysis of yoghurt are handled. In the second module with the subject of “Making and evaluating the analysis of cream”, the students are given the knowledge about the sensory and chemical properties and analysis of cream. In the third module with the subject of “Making and evaluating the analysis of butter”, the students are given the knowledge about the sensory and chemical properties and analysis of butter. In the last module with the subject of ““Making and evaluating the analysis of ice-cream”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of ice-cream.

Course Code


CGK 204 CEREAL AND PRODUCTS ANALYSES II

4th Semester

3 2 4 4

In the first module with the subject of “The Analysis of dough”, the subjects such as the pharynograph, extensograph, micsograph and alveograph in dough are mentioned. In the second module with the subject of “Analysis of bread”, the students are given the knowledge about the sensory and chemical properties and analysis of bread. In the third module with the section of “The analysis of pasta”, the students are given the knowledge about the sensory and chemical properties and analysis of pasta. In the last module with the subject of “The analysis of biscuit”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of biscuit.

Course Code


CGK 206 MEAT AND PRODUCTS ANALYSES II

4th Semester

2 2 3 4

In the first module with the subject of “Making and evaluating the analysis of sausage”, the subjects such as the sensory and chemical properties and analysis of sausage are mentioned. In the second module with the subject of “Making and evaluating the analysis of emulsion- type meat products”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of emulsion- type meat products. In the third module with the subject of “Making and evaluating the analysis of pastrami and roasted meat”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of pastrami and roasted meat. In the last module with the subject of “Making and evaluating the analysis of canned meat products”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of canned meat products.

Course Code


CGK 208 FRUIT AND VEGETABLE PRODUCTS ANALYSES II

4th Semester

2 1 3 4

In the first module with the subject of “The Analysis of dried products”, the subjects such as the sensory, physical and chemical properties and analysis of fruit and vegetable are mentioned. In the second module with the subject of “Analysis of canned food”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of canned fruit and vegetable products. In the third module with the section of “The analysis of frozen products”, the students are given the knowledge about the sensory and chemical properties and analysis of frozen fruit and vegetables. In the last module with the subject of “The analysis of tomato paste”, the students are given the knowledge about the sensory, physical and chemical properties and analysis of tomato paste.

Course Code


CGK 210 PROFESSIONAL ETHICS 4th Semester

1 1 2 2

In the first module with the subject of “Analyzing ethics and morality”, subjects such as ethics, morality and the factors that play important role on ethics and morality are explained. In the last module with the subject of “Complying with professional ethics”, subjects such as professional ethics, professional corruption, the results of unethical behaviors and social responsibility are mentioned

Course Code


CGK 212 FOOD MICROBIOLOGY II (ELECTIVE)

4th Semester

2 2 3 4

In the first module with the subject of “Microbiologic analyses in meat and meat products”,subjects such as microbiologic analyses in raw meat, meat products poultry and fishery products are handled. In the second module with the subject of “Microbiologic analyses in fruit-vegetable and products”, subjects such microbiologic analyses in raw fruit – vegetable and products are mentioned. In the third module with the subject of “Microbiologic analyses in cereal and cereal products”, subjects such as microbiologic analyses in bread, pasta and biscuits are mentioned. In the last module with the subject of “Microbiologic analyses in honey”, subjects such as indicator microorganisms and pathogen microorganisms in honey are mentioned.

Course Code


CGK 214 SPECIAL FOOD PRODUCTS TECHNOLOGY (ELECTIVE)

4th Semester

2 2 3 4

In the first module with the subject of “Analyzing/evaluating honey and molasses product ”; the information is given about sensory, physical and chemical properties and analyses of honey and molasses. In the second module with the subject of “Analyzing/evaluating chocolate, soft and hard candy production”, information is given about sensory, physical and chemical properties and analyses of chocolate, soft and hard candy. In the third module with the subject of “Analyzing/evaluating Turkish delight and Tahini halva production”, information is given about sensory, physical and chemical properties(features) and analyses of Turkish delight and Tahini halva. In the last module with the subject of “Analyzing/evaluating ketchup, mayonnaise and powdery foodstuff production”, information is given about sensory, physical and chemical properties and analyses of ketchup, mayonnaise and powdery foodstuff.

Course Code


CGK 216 QUALITY MANAGEMENT SYSTEMS (ELECTIVE)

4th Semester

2 0 2 2

The first module “Creating Substructure of Quality Management System” gives information about quality concept, standard and standardization, the importance of standard in production and service sector, management quality and standard and environment. The last module “Applying Quality Standards” covers that quality management system models, strategic management, codetermination, process and source management systems and EFQM Excellence Model.

Course Code


CGK 218 OCCUPATIONAL SAFETY 4th Semester

2 0 2 2

In the first module with the subject of “ Taking measures of working place and environment security” subjects such as working place definition and importance, protective instrument and aparatus, security measures related with stockroom and waste material classification, security measures related with wiring, fire and types of fire, methods and chemicals for fire fighting are explained. In the second module with the subject of “Taking measures of Worker’s Health”, subjects such as occupational diseases, taking measures for occupational diseases, occupational accidents and prevention, emergency service, accident reports, procedures in occupational accidents are explained.

Course Code


CGK 220 WATER ANALYSES (ELECTIVE)

4th Semester

1 1 2 3

In the first module with the subject of “Sampling of water”; subjects such as taking sample for chemical and microbiologic analyses in water are mentioned. In the second module with the subject of “Physical analyzing /evaluating in water”; subjects such as color of water, pH, conductivity, and turbidity analyses are mentioned. In the last module with the subject of ''chemical analyzing/evaluating in water”; subjects such as hardness of water, chlorine, ammonium, nitrite, nitrite determination are mentioned.

Course Code


CGK 222 FOOD CHEMISTRY (ELECTIVE)

4th Semester

1 1 2 3

In the first module with the subject of “Observing, analyzing/evaluating Basic Food Components I”, subjects such as the importance, functions analyses of water, carbohydrates, proteins and lipids in food are mentioned. In the second module with the subject of “Observing, analyzing/evaluating Basic Food Components II”, subjects such as the importance, functions and analyses of enzymes, minerals and vitamins are mentioned. In the last module with the subject of “Observing, analyzing/evaluating Other Food Components”, subjects such as the importance, functions and analyses of phenolics in food, natural flavorings and contaminants and toxic materials in food are mentioned.

THE COURSES TOWARDS OTHER PROGRAMS THAT REFLECT THE PROGRAM

Course Code


SSP900 SOCIAL RESPONSIBILITY PROJECT

3rd Semester 1 2 2 3

The most important aim of the course Social Responsibility Project is to provide students to better understanding of the society in which they live and its problems and to make positive contributions and to use the knowledge of becoming team, managing a project and being organized that are had during the theoretical courses. During the period of this course, all students will manage social responsibility project together with a variety of third sector organizations.

Course Code


CGK 901 PROFESSIONAL ETHICS IN FOOD INDUSTRY

4th Semester

2 0 2 3

In the first module with the subject of “Analyzing ethics and morality”, subjects such as ethics, morality and the factors that play important role on ethics and morality are explained. In the second module with the subject of “Complying with professional ethics I”, subjects such as professional ethics and professional corruption are mentioned. In the last module with the subject of “Complying with professional ethics II”, subjects such as the results of unethical behaviors and social responsibility are mentioned.

Course Code

Course Name semester TH PR CR ECTS

CGK 902 QUALITY MANAGEMENT SYSTEMS IN FOOD INDUSTRY

4th Semester

2 0 2 3

In the first module with the subject of “Creating sub-structure of the quality management system”, the subjects such as the concept of quality standards and standardization, the importance of standard in production and service sector, managing quality and standards are mentioned. In the second module with the subject of “Implementation of quality standards-I”, the subjects such as the models of quality management system, strategic methods and participate in government are handled. In the last module with the subject of “Applying quality standards-II”, the subjects such as process and resource management systems and Efqm excellence model are handled.

Documents

ÇAYCUMA VOCATIONAL SCHOOLcmyo.beun.edu.tr/cmyowp/bolumler/gidakk/G.K.Kdersice... · Web viewThe module “Environment and Human Health 1” covers environmental regulations information