Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

DIL515

Course Name:

English for Specific Purposes 5

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Eğitim Danışmanı GÜLŞAH ERDAŞ

Course Lecturer(s):

Öğr. Gör. DİLAY NUR CANDAN
Eğitim Danışmanı RABİA MERCAN

Course Assistants:

Course Objective and Content

Course Objectives:	This academic course is for undergraduate students. Materials prepared by our lecturers are used during the classes and intermadiate level of English is aimed to be obtained. The courses are about the latest developments and studies in Natural and Social Sicences Fields and basic concepts are covered according to their needs during the classes.
Course Content:	Reading, speaking, listening and writing activities related with the students fields according to their level of English.

Learning Outcomes

The students who have succeeded in this course;
1) Students learn the basic principles of their departments
2) Students follow the latest news about their departments.
3) Students do researches about their degree classes and prepare their homework
4) Students prepare various presentations and assignments related to their departments

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic information about the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
2)	Occupational analysis	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
3)	Recognition of the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
4)	Detailed definitions about the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
5)	Detailed definitions about the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
6)	Occupational areas and working condiitons in the field	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
7)	Professional tools and terms used in the field	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
8)	Midterm Exam Week
9)	Research and presentation techniques related with their fields	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
10)	Occupational theories and concepts	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
11)	Occupational analysis and professional studies	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
12)	Occupational analysis and researches	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
13)	Scientific ethics	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
14)	Current developments in the field	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
15)	Final Exam Week
16)	Final Exam Week

Sources

Course Notes / Textbooks:	Öğretim görevlilerimiz tarafından tamamen öğrencilerimizin alanlarına yönelik olarak hazırlanmış kitapçıklar.
References:	Öğrencilerin alanlarına yönelik gelişmeleri yakından takip edebilecekleri websiteleri, güncel makale ve araştırmalar.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Have information about food components and additives and use this information in production.
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.
12) Has an awareness of the legal consequences of technological applications and professional ethics.
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	10	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	4	4	4		32
Application	4	4	4		32
Study Hours Out of Class	4	4	4		32
Presentations / Seminar	1	3	1		4
Project	1	3	1		4
Homework Assignments	1	3	1		4
Quizzes	1	2	1		3
Midterms	1	4	2		6
Final	1	4	2		6
Total Workload					123