Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI107 | ||||
Course Name: | Media Broadcasting Applications | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Doç. Dr. MİHALİS KUYUCU | ||||
Course Lecturer(s): | Assoc.Prof.Mihalis Kuyucu | ||||
Course Assistants: |
Course Objectives: | Give basic information about media and its market applications. |
Course Content: | How do the Radio-TV-Newspapers and Digital Media works. Basic information about the Technology-Economy and content production in media. An industrial look to media. |
The students who have succeeded in this course;
1) To give main information about radio - tv and printed media 2) To introduce broadcasting in basic and introduction level 3) To give information about the digital media and its main characteristic differences from traditional media. |
Week | Subject | Related Preparation |
1) | The history of Radio and TV | |
2) | Program types and structure in radio and tv | |
3) | The functions of media | |
4) | News in Radio and TV | |
5) | The factors effecting the concept of rating | |
6) | Rating calculation - CPM Calculation and the functions of RTÜK Rating researches | |
7) | Traditional and Digital Journalism | |
8) | Media and Music Function | |
9) | Basics of İnternet Radio broadcasting | |
10) | Basics of Web TV | |
11) | Podcast concept and Podcast applications | |
12) | Basics of Social Media Applications | |
13) | The concuption function of Media and Advertising | |
14) | Public Relations and Media Case Studies of Media Market |
Course Notes / Textbooks: | Öğretim üyesinin derlediği karma kaynaklar. |
References: | Öğretim üyesinin derlediği karma kaynaklar. |
Course Learning Outcomes | 1 |
2 |
3 |
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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. |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 20 |
Application | 2 | % 10 |
Project | 2 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 30 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 70 | |
PERCENTAGE OF FINAL WORK | % 30 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Application | 15 | 30 |
Study Hours Out of Class | 15 | 30 |
Homework Assignments | 6 | 12 |
Midterms | 1 | 1 |
Total Workload | 121 |