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

Course Introduction and Application Information

Course Code:

UNI338

Course Name:

Database Management Systems

Semester:

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. AHMET SELİM ÖVER

Course Lecturer(s):

Öğr. Gör. Ahmet Selim Över

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, it is aimed to understand basic concepts of database management systems, writing complex and nested SQL commands, develop ability to manage and design relational database systems
Course Content:	Database Management Systems, Relational Database Management Systems, Normalization Rules, SQL commands, Entity-Relation(ER) Modelsi Database Design Theory, Applications of Database Management Systems

Learning Outcomes

The students who have succeeded in this course;
1) To comprehend the basic of database management systems, creating table, understanding data types and scopes, creating index, understanding properties of primary key and foreign key in tables
2) To design relational database that any software will use at the background.
3) To be able to write basic queries with SQL commands.
4) To be able to write advanced queries with nested SQL commands
5) To be able to extract the ER(Entity-Relation) model of a database

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Database Management Systems	No prior preparation is required.
2)	Introduction to Relational Database Management Systems	No prior preparation is required.
3)	Creating SQL Table, Introduction to Declare structure.	No prior preparation is required.
4)	SQL(Structured Query Language), SELECT commands and usage ORDER BY, BETWEEN, WHERE with SELECT.	No prior preparation is required.
5)	SQL(Structured Query Language), INSERT, UPDATE, DELETE commands	No prior preparation is required.
6)	SQL date and time functions	No prior preparation is required.
7)	SQL aggregate functions(COUNT, AVG, SUM, MIN, MAX etc.)	No prior preparation is required.
8)	Midterm	1-7. Week Repeat
9)	SQL aggregate functions	No prior preparation is required.
10)	Nested SQL commands, combine rows from two or more tables, based on relational field between them	No prior preparation is required.
11)	UNION command and JOIN commands, usage of HAVING and EXISTS	No prior preparation is required.
12)	Creating Views and Procedures	No prior preparation is required.
13)	View and Procedure creation continued	12. Week Repeat
14)	General topic repetition and question solutions	1-14
15)	Final	1-14. Week Repeat

Sources

Course Notes / Textbooks:	Veritabanı Yönetim Sistemleri - Turgut Özseven / EKİN KİTABEVİ YAYINLARI
References:	Ömer Faruk Çolakoğlu – SQL Öğreniyorum Link:https://www.btkakademi.gov.tr/portal/course/uygulamalarla-sql-oegreniyorum-8249 Engin Demiroğ – SQL Kursu Link: https://www.udemy.com/course/sql-kursu

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	% 15
Midterms	1	% 35
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	3	15	2		51
Homework Assignments	1	15	1		16
Midterms	1	25	2		27
Final	1	30	2		32
Total Workload					126