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

Course Introduction and Application Information

Course Code:

UNI225

Course Name:

Disability and Participation

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. VEDAT GÖKEN

Course Lecturer(s):

Öğr.Gör.Vedat GÖKEN

Course Assistants:

Course Objective and Content

Course Objectives:	To provide information about different disability groups, approaches to these disability groups and approaches to the participation of people with disabilities
Course Content:	Different disability groups, approaches to these disability groups and approaches to the participation of people with disabilities, and legal regulations regarding disabled people

Learning Outcomes

The students who have succeeded in this course;
1) At the end of this course, the student; · Different disability groups, · Approaches to disability groups, · Participation of people with disabilities · Legal regulations related to the disabled

Course Flow Plan

Week	Subject	Related Preparation
1)	Getting to know, the course and information about Syllabus
2)	Disability
3)	Disability Physiology
4)	Community Based Rehabilitation
5)	Approaches to the Orthopedically Disabled
6)	An overview
7)	Midterm
8)	Approaches to the Visually Impaired
9)	Approaches to the Hearing Impaired
10)	Sports for the Disabled 1
11)	Sports for the Disabled 2
12)	Sign Language
13)	Student Presentations
14)	Student Presentations
15)	final examination
16)	final examination

Sources

Course Notes / Textbooks:	Engellilik ve Katılım ( Vize Yayıncılık- Dr. Öğr. Üyesi Mahmut Yaran)
References:	Engellilik ve Katılım ( Vize Yayıncılık- Dr. Öğr. Üyesi Mahmut Yaran) Ders notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1
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
Presentation	1	% 0
Project	1	% 0
Midterms	2	% 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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	2	2	1	4	14
Field Work	1	1	5		6
Presentations / Seminar	1	3		4	7
Homework Assignments	6	2		6	48
Midterms	1	10		10	20
Final	1	10		10	20
Total Workload					115