Niğde Ömer Halisdemir Üniversitesi Logo T.C. NIGDE UNIVERSITY
BOR VOCATIONAL SCHOOL - QUALITY CONTROL AND ANALYSIS OF FOOD
COURSE DESCRIPTION
1. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ATA1015 ATATURK PRINCIPLES AND THE HISTORY OF REVOLUTION I 2 0 2
Atatürk İlkeleri ve İnkılâp Tarihi Dersinin Amacı İnkılap ve İnkılapla Alakalı Kavramlar Osmanlı Devletinin Yıkılışı XIX. Yüzyılda Osmanlı Devletinde Yenilik Hareketleri Osmanlı Devletinin Son Döneminde Devleti Kurtarmaya Yönelik Fikir Akımları XX. Yüzyıl Başlarında Osmanlı Devletinin Durumu Mondros Ateşkes Antlaşması Sonrası Memleketin Durumu Milli Mücadeleye Hazırlık Dönemi Büyük Millet Meclisinin Açılması ve Çalışmaları Büyük Millet Meclisinin Açılışından Sonraki Siyasi ve Askeri Gelişmeler Lozan Barış Antlaşması, Önemi ve Sonuçları
Compulsory GKK1001 VOCATİONAL MATHEMATİCS-I 2 0 4
Sets, numbers, decimal fractions, fundamental operations of the complex numbers on the complex plane, fundamental operations of the complex numbers in the polar coordinates, algebraic operations, polynomials and identities, ratio and proportion, Equations, Inequalities.
Compulsory GKK1003 CHEMİSTRY-I 2 0 2
Foundations of chemistry, elements and the periodic table, atoms, molecules and ions, chemical bonds and common compounds, solutions, general properties of acids and bases, general properties of solids and liquids, gases and their properties, organic chemistry, vitamins and minerals.
Compulsory GKK1005 LABORATORY TECHNİQUES-I 2 1 4
Personal safety measures, general safety precautions in the laboratory, working safely with chemical substances, preparations prior to analysis, filtration, sedimentation, centrifugation, percent solution, molar solution, normal solution, ppm and ppb solutions, sensory analysis, gravimetric analysis, titrimetric analysis.
Compulsory GKK1007 HYGIENE AND SANİTATİON 2 0 2
Hygiene and sanitation, cleanliness and cleaning products, disinfection and disinfectants, cleaning and disinfection processes, sanitation equipment and systems, removal of waste materials, insect and pest control in farms, water hygiene
Compulsory GKK1009 MICROBIOLOGY 3 2 5
Definition of microbiology and its scope, description of microbiology and its subsections, history of microbiology, cell chemistry, protists prokaryotic, eukaryotic protists, algae, protozoa, viruses, feeding, growth and reproduction of microorganisms, nutritional needs of microorganisms, microbiological culture media, growth conditions of microorganisms, microbial reproduction, control of microorganisms and sterilization methods.
Compulsory GKK1011 WATER ANALYSIS 2 1 4
Collecting water samples in accordance with the legislations and analysis methods, ability to carry out physical and chemical analysis and evaluation of water.
Compulsory TDL1011 TURKISH LANGUAGE I 2 0 2
Dil ve Diller: Dil Millet İlişkisi, Dil Kültür İlişkisi Yeryüzündeki Diller ve Türk Dilinin Dünya Dilleri arasındaki Yeri; Kaynakları bakımından Dil AileleriTürk Yazı Dilinin tarihi gelişimi; Eski Türkçe, Orta Türkçe, Divanü Lügat-it Türk, Atabetü'l- Hakayık, Harezm Türkçesi, Eski Türkiye Türkçesi (Eski Anadolu Türkçesi) ; Yeni Türkçe Dönemi, Modern Türkçe Dönemi, Batı, Güney Batı Türkçesi) , Türkiye Türkçesi, Doğu ( Kuzey ) Doğu Türkçesi) , KaratayTürkçesi, Ses Bilgisi (FONETİK) , Ses ve sesin oluşumu, büyük ve küçük ünlü uyumu, Türkçedeki başlıca ses olayları; Türkçe'nin ses özellikleri, Türkçe'nin hece yapısı, cümle vurgusu. Şekil Bilgisi (MORFOLOJİ- BİÇİM BİLGİSİ) , şekil bakımından kelimeler, kökler, gövdeler, ekler (yapım ekleri, çekim ekleri) , anlatım ve vazifeleri bakımından kelimeler; isimler, sıfatlar, zamirler, fiiller, fiil çekimi, şekil ve zaman ekleri, fiilimsiler, edatlar, fiilden türeyenler ve isimden türeyenler, anlam bilimi; kelimede anlam, kelimenin anlam çerçevesi
Compulsory YDL1013 FOREIGN LANGUAGE I 3 0 3
Öğrencilerin, somut ihtiyaçları dile getiren günlük hayatta sık kullanılan ifadeleri ve basit cümleleri anlayabilmeleri ve bunlarla kendilerini ifade edebilmeleri, kendilerini ve başkalarını tanıtabilmeleri, başka insanların kişisel bilgilerine yönelik sorular sorabilmeleri ve bu tür sorulara yanıt verebilmeleri için gerekli temel konuları ( verb to be, Simple Present, can, can't, a/an, some, any, object pronouns, there is / are, have got, past of to be, Simple Past, etc.) içermektedir.
2. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ATA1016 ATATÜRK PRINCIPLES AND THE HISTORY OF REVOLUTION II 2 0 2
Türk İnkılâp Hareketleri, Atatürk Dönemi Türk Dış Politikası, Türk İnkılâbının Temel İlkeleri (Atatürk İlkeleri), Bütünleyici İlkeler, Atatürk’ün Hastalığı ve Ölümü, İsmet İnönü’nün Cumhurbaşkanı Seçilmesi ve İsmet İnönü Dönemi (1938–1950), II. Dünya Savaşı, Demokrat Parti İktidarı ve Adnan Menderes Dönemi (1950–1960), Askeri Darbeler ve Türkiye Cumhuriyeti (1960–1980), 12 Eylül 1980 Darbesi ve Sonrasında Türkiye
Compulsory GKK1002 VOCATİONAL MATHEMATİCS-II 2 0 4
Error Analysis and linear equation systems, curve fitting, interpolation, basic series operations, arithmetic and geometric series operations, basic functions, function types, exponential functions, logarithm.
Compulsory GKK1004 CHEMISTRY-II 2 0 2
Fundamental concepts in chemistry, acids, bases, salts, solubility and precipitation, gravimetric analysis and evaluation of analytical data
Compulsory GKK1006 LABORATORY TECHNİQUES-II 2 1 3
Providing a safe working environment in the laboratory in accordance with the legislations and analysis methods, pre/post-processing analysis, application of the fundamental laboratory analysis techniques, proficiency in implementation of the separation processes and solution preparation, sensory analysis procedures, gravimetric analysis procedures, titrimetric analysis procedures, instrumental analysis procedures, percent solution, molar solution, normal solution, ppm and ppb solutions.
Compulsory GKK1008 FOOD MICROBIOLOGY-I 4 0 5
Counting indicator microorganisms in accordance with the legislations and analysis methods, analysis of pathogenic microorganisms, proficiency in microbiological analysis of milk, dairy products and water, aerobic mesophilic in foods, coliform bacteria, enterococci (faecal streptococci), counting yeast and mold, detection of Salmonella, Staphylococcus aureus, counting Clostridium perfringens, detection of Bacillus cereus, counting monoyctogenes Listeria, detection of Pseudomonas aeruginosa, microbiological analysis of raw milk, microbiological analysis of milk and dairy products, analysis of indicator microorganism in water, analysis of microbial pathogens in waters.
Compulsory GKK1010 CHEMİSTRY-II MILK AND DAIRY PRODUCTS ANALYSIS-I 3 1 4
Collecting milk and dairy product samples in accordance with the legislations and analysis methods, proficiency in raw milk, milk and cheese analysis and evaluation, taking samples of milk and diary products for physical, chemical and microbiological analysis, sensory analysis of raw milk, determining the protective and neutralizing substances, raw milk contamination test, detection of antibiotics and inhibitory substances in milk, determination of acidity, density, dry matter, fat, specific gravity and protein in raw milk, milk homogenization, thermal process control, sensory, physical and chemical analysis of cheese.
Compulsory GKK1012 FOOD PRESERVATION METHODS 3 0 4
Deterioration of foodstuffs, factors causing deterioration of materials. The factors that cause the degradation of nutrients and ways of degradation. Prevention of nutrient degradation and application of preservation methods on nutrients.
Compulsory TDL1012 TURKISH LANGUAGE II 2 0 2
Kelime grupları, kelimelerin gerçek, yan ve mecaz anlamları, Deyimler, ikilemeler, terimler, dil yanlışları, Türkçenin cümle yapısı, cümle öğeleri, cümle çözümlemeleri, roman, makale, deneme, şiir gibi yazılı anlatım türleri, sunum, rapor ve tutanak örnekleri, dilekçe, iş mektubu ve Özgeçmiş (CV) yazma, karşılıklı konuşma ve tartışma gibi anlatım türleri
Compulsory YDL1014 FOREIGN LANGUAGE II 3 0 3
Öğrencilerin, güncel hayatla ilgili cümleleri ve sıkça kullanılan ifadeleri anlayabilmeleri (kendileri, aileleri, iş ve yakın çevreleri, alışveriş vb. ile ilgili bilgileri), gerekli durumlarda anlaşılır ve bildik konuların doğrudan aktarımını yapabilmeleri, temel seviyedeki anlatımlarla kendilerini, eğitimlerini, yakın çevrelerini ve doğrudan ihtiyaca yönelik durumlarını anlatabilmeleri için Yabancı Dil I dersini temel alan ve devamı olan konuları (Present Continuous, adverbs of manner, comparison of adjectives, superlative adjectives, prefer + noun/-ing form, will, Present Perfect, have to/ don’t have to, wh- questions, be going to for intentions and plans, infinitive of purpose, verbs + infinitive/-ing form etc.) içermektedir.
3. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GKK2001 MEAT AND MEAT PRODUCTS ANALYSIS-I 2 1 3
Proficiency in analysis and evaluation of fresh meat, frozen meat products, poultry meat and aquatic product in accordance with the legislations and analysis methods, sensory, physical and chemical properties of fresh meat, sensory, physical and chemical properties of frozen meat and its products, sensory, physical and chemical properties of poultry meat, sensory, physical and chemical properties of aquatic products.
Compulsory GKK2003 GRAIN AND GRAIN PRODUCS ANALYSIS – I 3 1 4
Proficiency in collecting grain samples and in analysis and evaluation of wheat and wheat flour in accordance with the legislations and analysis methods, sampling and preparation of grain. Determining the amount of foreign material, hectoliter weight, thousand grain weight, grain size, grain flour yield, moisture, protein, ash, starch, falling number, sedimentation value, gluten, gluten index value in wheat, sensory, chemical and physicochemical analysis of wheat flour.
Compulsory GKK2005 MILK AND DAIRY PRODUCTS ANALYSIS-I 2 1 3
Proficiency in analysis and evaluation of yogurt, cream, butter and ice cream in accordance with the legislations and analysis methods, sensory, physical and chemical properties of yoghurt, censory and chemical analyses of cream, sensory and chemical analysis of butter, sensory, physical and chemical analysis of ice cream.
Compulsory GKK2007 FOOD MİCROBİOLOGY-II 3 0 3
Proficiency in microbiological analysis and evaluation of meat, fruits and vegetables, grains and grain products, and honey in accordance with the legislations and analysis methods, microbiological analysis in raw red meat, microbiological analysis of meat products, microbiological analysis of poultry meat, microbiological analysis of aquatic products, microbiological analysis of fresh fruit and vegetables, microbiological analysis of fruit and vegetables and their products, microbiological analysis of breads, pastas and biscuits, counting of indicator and pathogenic microorganisms in honey.
Elective GKK2011 FRUIT-VEGETABLES AND FRUIT AND VEGETABLE PRODUCTS ANALYSIS-I 2 1 3
Proficiency in analysis and evaluation of fresh fruit and vegetables, and fruit juice in accordance with the legislations and analysis methods. Sensory analysis of fresh fruit and vegetables, determination of soluble solids (Brix), total acidity, sugar, water activity, ascorbic acid, pesticide, nitrite, and heavy metals in fresh fruit and vegetables, sensory, physical and chemical analysis of fruit juice.
Elective GKK2013 FOOD ADDITIVES 3 0 4
To give information about food additives that are used for reasons such as increasing use or storage times of the products and increasing product variety.
Elective GKK2015 FOOD CHEMISTRY AND NUTRITION 3 0 4
Composition of foods, proteins, fats, carbohydrates, vitamins and mineral substances, physical and chemical structures and functions in the organism
Elective GKK2017 FOOD LEGISLATION-I 3 0 4
Instructions on the legal rules and regulations to comply with in meat and dairy products.
Elective GKK2019 PROFESSIONAL ETHICS 3 0 2
Studying the concepts of ethics and morality, examining the ethics systems, studying the factors that play a role in the formation of morality, studying professional ethics, analyzing the outcomes of professional corruption and unethical behavior in professional life, examining the concept of social responsibility.
Elective GKK2021 ENVIRONMENTAL PROTECTION 3 0 2
Information on the environmental law, risk analysis, personal protection measures, international occupational health and safety alerts and occupational health and safety regulations.
Elective GKK2023 BUSINESS MANAGEMENT-I 3 0 4
Following micro-economic data, analysis of macroeconomic indicators, identifying gaps in the market, evaluating investment alternatives and selecting the most appropriate one, carrying out feasibility studies, understanding of the business environment, demand analysis and its forecast, determining the location of the business organization, identifying the legal structure of the business, determining the capacity of a business, determining the total investment cost and providing its finances, calculating an estimate income and expenditure.
Elective GKK2025 FIRST AID 3 0 6
Fundamental principles of first aid, essential life support for children and the elderly, poisoning, fractures and dislocations, burns, trauma, patient transport.
Elective GKK2027 2 0 4
Internship GKK2051 INDUSTRIAL TRAINING 0 0 4
INDUSTRIAL TRAINING
Elective USD2051 FIRST AID 3 0 4
Elective USD2053 PROFESSIONAL ENGLISH 2 1 4
Elective USD2071 PRODUCT DESIGN 2 1 4
4. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GKK2002 MEAT AND MEAT PRODUCTS ANALYSIS-II 3 1 3
Proficiency in analysis of sausage, emulsion-type meat products, dried meat, roasted and canned-type meat products in accordance with the legislations and analysis methods, sensory and chemical analysis of sausages, sensory, physical and chemical analysis of emulsion type meat products, sensory, physical and chemical properties of dried meat, sensory, physical and chemical properties of roasted meat, sensory, physical and chemical properties of canned meat products.
Compulsory GKK2004 GRAIN AND GRAIN PRODUCTS ANALYSIS-II 3 2 4
Proficiency in analysis and evaluation of dough, bread, pasta and biscuits in accordance with the legislations and analysis methods, farinograph, extensograph, mixograph, and alveograph analysis of dough, sensory and chemical analysis of breads, sensory and chemical analysis of pastas, sensory, physical and chemical analysis of biscuits.
Compulsory GKK2006 ANALYSIS OF HONEY AND SUGAR PRODUCTS 1 1 2
Proficiency in analysis and evaluation of honey and sugar products in accordance with the legislations and analysis methods. Conductivity, color, moisture content, total acidity, ash, determining the diastase number, hydroxymethyl furfural (HMF) analysis, determining invert sugar, and determining sucrose in honey, sensory, physical and chemical analysis of honey.
Compulsory GKK2008 RESEARCH METHODS AND TECHNIQUES 2 0 2
Selected Research Topics, Making Resource Research, Research Results Evaluation and Research Results Report Conversion into, Making the presentation, preparation, presentation Assault.
Elective GKK2010 FRUIT-VEGETABLES AND FRUIT-VEGETABLE PRODUCTS ANALYSIS-II 2 1 4
Proficiency in analysis and evaluation of dried fruit and vegetables, canned products, frozen fruit and vegetables, and tomato paste in accordance with the legislations and analysis methods, sensory, physical and chemical analysis of dried fruit and vegetables, sensory, physical and chemical analysis of canned goods, sensory analysis of frozen food, chemical analysis of frozen fruit and vegetables, sensory, physical and chemical analysis of tomato paste.
Elective GKK2012 FAT ANALYSIS 2 1 4
Proficiency in analysis and evaluation of vegetable oils and solid fats in accordance with the legislations and analysis methods, sensory analysis of vegetable oils, determination of refractive index in vegetable oils, determination of ash with foreign matter insoluble in ether, volatile matter, determination of free fatty acids, vegetable oils acidity, peroxide value, iodine number, determining saponification number, Kreiss test, detection of mineral fat, sensory, physical and chemical analysis of solid fats.
Elective GKK2014 PACKING 3 0 4
Instructions on food packaging materials, product protection, marketing, economy, environment, transport, producers, and consumers.
Elective GKK2016 FOOD LEGISLATION-II 3 0 4
Instructions on legal rules and regulations to comply with in grain and grain products, fruit and vegetables, honey and sugar products, and oil determination.
Elective GKK2018 INFORMATION AND COMMUNICATION TECHNOLOGY 1 2 4
Communicating on the Internet, applying for a job on the Internet, editing digital data, preparing promotional material with ready templates.
Elective GKK2020 COMMUNICATION 3 0 2
Establishing verbal communication, written communication, non-verbal communication, formal communication, informal communication, and communication with the outside of an organization .
Elective GKK2022 QUALITY ASSURANCE AND STANDARDS 3 0 3
The concept of quality, standards and standardization, management quality and standards, production quality control, total quality control.
Elective GKK2024 BUSINESS MANAGEMENT-II 3 0 5
Planning, organizing and managing, facilitating business analysis, selecting employees, production planning, resource management.
Internship GKK2052 INDUSTRIAL INTERNSHIP 0 0 4
Elective USD2050 COMMUNICATION 3 0 4
Elective USD2052 QUALITY ASSURANCE AND STANDARDS 3 0 4
Elective USD2066 WORK LIFE 3 0 4
Elective USD2068 INTEGRATION OF FIRST AID INTO DISASTER ORGANIZATION 3 0 4
Elective USD2072 STYLE CONSULTANCY 2 0 4