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

Course Introduction and Application Information

Course Code:

UNI041

Course Name:

Sign Language 1

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

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:

Öğr. Gör. HASAN DİKYUVA

Course Lecturer(s):

Staff

Course Assistants:

Course Objective and Content

Course Objectives:

Students learn basic level of sign language and culture and they can use daily language. They will gain basic communication information and abilities with TİD. In this regard students will know colours, numbers, professions, plants and animals, concepts related to education, school, time, verbs, adjectives etc. They will be able to understand and use sign language.

Course Content:

Main subject matters of this course are process of communication with hearing impaired person, culture of hearing impaired people, communication limits, basic education of sign language, program of TİD. Individual needs and features should be determinant in the education of hearing impaired individuals, according to developing technology and experiences. Therefore, it is aimed with this course to teach students basic knowledge and capacity of communicating with hearing impaired individuals by using TİD.

Learning Outcomes

The students who have succeeded in this course;
1) 1. Know basic concepts of communicating with hearing impaired person
2) 2. Gain the basic information and capacity about Hearing impaired culture and sign language
3) 3. Become prepared to learn more

Course Flow Plan

Week	Subject	Related Preparation
1)	Sign language and culture of hearing impaired people
2)	Finger alphabet, writing of name and surname and pronouns
3)	Signs of family and relatives
4)	Signs of numbers, four operations and units of measurement
5)	Signs related to environment
6)	Signs related to school and education
7)	Signs related to our body and health
8)	Signs related to time
9)	Signs related to plants and animals
10)	Signs of professions
11)	Signs of emotions
12)	Frequently used verbs and names
13)	Positive and negative question sentences
14)	Tenses- Present tense, past tense, future tense
15)	Conversation applications with TİD

Sources

Course Notes / Textbooks:	İşaret Dili sözlükleri İşaret diliyle ilgili videolar İşaret diliyle ilgili İSEM sözlük, Güncel TİD Sözlüğü
References:	İşaret Dili sözlükleri İşaret diliyle ilgili videolar İşaret diliyle ilgili İSEM sözlük, Güncel TİD Sözlüğü

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	16	42
Study Hours Out of Class	9	45
Homework Assignments	12	19
Quizzes	2	4
Midterms	3	3
Final	3	3
Total Workload		116