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

Course Introduction and Application Information

Course Code:

UNI096

Course Name:

Professional Ethics

Semester:

Fall

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:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. HİLAL ÇAKAR ÖZCAN

Course Lecturer(s):

HİLAL ÇAKAR

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course; Students will be able to evaluate the concepts of ethics, ethics and social responsibility, to learn about ethical approaches and to provide information about the applications of today's businesses in this field.
Course Content:	Ethical and Moral Concepts, Historical Process of Ethics, The Importance of Business Ethics, Business Ethics and Ethical Approaches, Ethical Decision Making and Ethical Leadership in Organizations, Ethics in Organizations and Its Importance, Education and Code of Ethics in terms of Business Ethics

Learning Outcomes

The students who have succeeded in this course;
1) 1.Evaluation of ethical and moral concepts
2) 2. To learn ethical approaches in business life
3) 3. Evaluation of ethical problems in business
4) 4. Evaluation of managerial and ethical relationship
5) 5. Assessment of Corporate Social Responsibility policies of business

Course Flow Plan

Week	Subject	Related Preparation
1)	Concept and Principles of Professional Ethics	-
1)	Ethics and Morality Concepts	-
2)	Ethics and Morality Concepts	-
3)	Ethics-Society Relationship, Consequences of Ethical Values	-
4)	Ethics-Society Relationship, Consequences of Ethical Value	-
5)	Social Degeneration	-
6)	Concept and Principles of Professional Ethics	-
7)	Concept and Principles of Professional Ethics	-
8)	MIDTERM EXAM	-
9)	Ethical and unethical issues in business life	-
9)	Ethical and unethical issues in business life	-
10)	Ethical and unethical issues in business life	-
11)	Consequences of Appropriate Behaviors in Occupational Degeneration and Business Ethics	-
12)	Providing Ethical Environment in the Workplace (Ethical Principles in Different Professions and Ethical Profiles of Employees)	-
13)	Ethical Leadership and Business Ethics	-
14)	Corporate social responsibility	-

Sources

Course Notes / Textbooks:	Bulunmamaktadır.
References:	Sökmen, A. (2016). Meslek Etiği Örgütsel ve Yönetsel Etik Kurumsal Sosyal Sorumluluk. Detay Yayıncılık

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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
Homework Assignments	1	% 10
Midterms	1	% 30
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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	1	42			42
Homework Assignments	1	18			18
Midterms	1	25			25
Final	1	40			40
Total Workload					125