Gıda Kalite Kontrolü ve Analizi (Eğirdir MYO) Ön Lisans Diploması

3139.09

3139.09

As the first and only Food Quality Control and Analysis Program in the Mediterranean Region, the program educational objectives within the framework of universal values ​​are stated below.

1. Able to work in businesses, production, analysis laboratories in the food industry and various sectors related to this industry; able to perform quality control, having basic, up-to-date and applied knowledge and professional skills,

 2. Knowledgeable about occupational health and safety, environmental awareness and quality processes,

3. Having the necessary knowledge and skills to take samples at all stages of the process from food production to consumption and to perform quality control analyses of the samples taken,

4. Follows innovative systems and technological developments in the field, can foresee the changing demands and needs of the sector, and can easily adapt to constantly developing and innovative technologies in this context,

5. Responsible for taking active roles in quality management teams in the food industry and various sectors related to this industry; Being compatible with individual and/or team work, having good communication skills, being able to take initiative and being a solution-oriented employee,

6. To ensure food safety and quality in the production, processing and distribution stages of food products; having social, scientific, cultural and ethical values,

7. Having sufficient professional foreign language knowledge to access information related to the field and to communicate with colleagues in written and verbal form,

8. Within the scope of the Food Quality Control and Analysis Program, it is aimed to train manpower as technical intermediate personnel who have adopted field-specific concepts and principles and have the necessary professional competence in their field.

In order to achieve the above-mentioned objectives, the program objectives are also stated below.

 1. To train technical personnel who have internalized the basic concepts and principles related to their field, target food safety and quality at all stages of the food chain from production to consumption, can analyze the relationship between raw material and product quality, can use the necessary techniques and tools effectively, are equipped to carry out inspection and control in accordance with the relevant regulations and standards by constantly renewing themselves in parallel with technological developments, have developed communication skills in a foreign language in their professional field, and are qualified to work in the food industry and service sectors. To train technical personnel who have internalized the basic concepts and principles related to their field, target food safety and quality at all stages of the food chain from production to consumption, can analyze the relationship between raw material and product quality, can use the necessary techniques and tools effectively, are equipped to carry out inspection and control in accordance with the relevant regulations and standards by constantly renewing themselves in parallel with technological developments, have developed communication skills in a foreign language in their professional field, and are qualified to work in the food industry and service sectors.

2. Supporting the career development of students with the qualified education they receive within the scope of the program and providing the infrastructure to complete their undergraduate education,

3. To be an international program that is a pioneer in applied education and research, centers the student with innovative approaches, and produces solutions to the problems of its stakeholders with the science and technology it produces,

4. It has been determined to raise individuals who are socially responsible, environmentally conscious, respectful of social values, have professional ethical awareness, follow developments in science and technology with the awareness of the necessity of lifelong learning and constantly renew themselves, have occupational safety awareness and consider consumer health.

The vocational high school has a closed area of ​​2177 m2 with two interconnected buildings. On the first floor of the building where education and training activities are carried out, there is 1 library, 1 student and teaching staff dining hall with a capacity of 50 people and an area of ​​50 m2, 1 canteen with an area of ​​25 m2, 1 classroom, 1 Food Analysis Laboratory with an area of ​​51.90 m2 belonging to the Food Quality Control and Analysis Program. On the second floor, there are 9 classrooms and 1 computer laboratory.

The first floor of the building used for administrative purposes contains administrative staff rooms, teaching staff rooms, a photocopy and archive room, student affairs room, and the second floor contains teaching staff rooms, college secretary and principal rooms, and also 1 conference hall.

The programme outcomes are listed below:

•  To have basic, current and practical knowledge about the profession.
•  Have knowledge about occupational health and safety, environmental awareness and quality processes.
•  Follows current developments and applications for the profession and uses them effectively.
•  Uses information technologies (software, programmes, animation, etc.) related to the profession effectively.
•  Has the ability to independently evaluate professional problems and issues with an analytical and critical approach and to propose solutions.
•  To be able to effectively present his/her thoughts at the level of knowledge and skills through written and oral communication and express them clearly.
•  To be able to take responsibility as a team member to solve complex and unforeseen problems encountered in applications related to the field.
•  Has an awareness of career management and lifelong learning.
•  To have social, scientific, cultural and ethical values in the stages of collecting, applying and announcing the results of the data related to the field.
•  To be able to follow the information in the field and communicate with colleagues using a foreign language.
•  Explains raw materials, additives, packaging materials, hygiene and sanitation topics used in the food sector.
•  Uses the necessary tools and equipment for chemical, physical, instrumental and quality control analysis in laboratories related to the field.
•  Evaluates the quality of foods by using sensory analysis methods.

These are the basic competencies required by the information society, which all individuals should have, which support the individual development of individuals within the framework of lifelong learning, their social participation in society as active and responsible individuals, and their employability.  Key competencies are as follows:

•  Literacy competence
•  Multilingual competence
•  Mathematical competence and competence in science, technology and engineering
•  Digital competence
•  Personal, social and learning to learn competence
•  Citizenship competence
•  Entrepreneurial competence
•  Cultural awareness and expressive competence

(1) The success grade of a course in the units is determined according to the relative evaluation method determined by the Senate. In order to determine the success grade of a student in a course according to the relative evaluation method, firstly, as in the absolute evaluation method, the raw grade is calculated by taking into account the contributions of midterm exams and other educational activities and semester / year-end exams, if any. This grade is accepted as a raw grade out of 100 in the evaluation method. For all students, the overall achievement level of raw grades out of 100 is adapted to the letter system or 4-point system accepted by the Senate, taking into account the distribution of grades, class average and/or standard deviation.

 (2) If this evaluation is made only by midterm exam, the contribution of the midterm exam to the success grade is 40% and the contribution of the grade taken from the semester / year-end exam to the success grade is 60%.

(3) In addition to the midterm exam, if homework, project, application and similar in-semester studies are done, the contribution of the in-semester exams and activities to the success grade is 50%, and the contribution of the grade obtained from the semester / year-end exam to the success grade is 50%.

(4) In the calculation of the letter grade of the course with make-up exam, the grades of the student's mid-year exams and studies are taken into account in the same way and the make-up exam grade replaces the semester / year-end exam grade.

(5) The letter grade of the make-up exam course is determined according to the directives of the University Relative Evaluation Regulation.

(6) The letter grade received in the make-up exam is valid and replaces the previous letter grade. If the student who requests to take the make-up exam through the student information system cannot take the make-up exam due to an excuse and documents the excuse, the previous letter grade is valid with the decision of the board of directors of the relevant unit. If the student does not take the make-up exam of the failed course (FF, FD), the previous letter grade will be valid.

(7) In units with compulsory internship courses in their education programs, the implementation and evaluation of the internship course is carried out according to the principles determined by the Senate and the relevant boards.

(8) Examination evaluation principles are regulated according to the principles determined by the Senate in preparatory classes.

Letter grades and coefficients are as follows:

a)

Success Grade Coefficient

  AA                  4.00

  BA                   3.50

  BB                   3.00

  CB                   2.50

  CC                   2.00

  DC                   1.50

  DD                   1.00

  FD                    0.50

  FF                     0.00

b) Of these;

1) Pass grades are AA, BA, BB, CB and CC. A student who has received one of these grades is considered to have succeeded in that course. Students who successfully complete the internship course are given a grade of G (pass).

 2) Conditional passing grades are DC and DD grades. A student who has received one of these grades is considered to have passed the course if his/her grade point average is at least 2.00.

3) No pass grades are K, FD and FF grades. Students who fail in internship courses are given a grade of K (not passing).

4) NA grade is given to students who do not fulfill their attendance obligations. NA grade is treated like (FF) grade in grade point average calculation.

5) M (exempt); the mark given for the courses that have been taken and succeeded before and whose equivalence is approved by the relevant board of directors upon the recommendation of the relevant department head.

To ensure the quality of higher education programs;

• Council of Higher Education (YÖK) is responsible for the planning, organization, management and supervision of education and training and other activities carried out in higher education institutions.
• “University Monitoring and Evaluation Reports” of higher education institutions prepared every year within the framework of the criteria determined by YÖK are published. Reports prepared according to these reports, including quantitative and qualitative evaluations of higher education institutions, are also shared with the public by YÖK.
•  Every year, YÖK publishes the “Foundation Higher Education Institutions Report”, which includes academic, administrative and financial data on foundation higher education institutions. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK.

Quality assurance of associate degree programs in higher education is ensured according to the “Procedures and Principles for Ensuring Quality Assurance of Higher Education Diploma Programs”:

1. Creation and Approval of Education Programs:

1.1. YÖK determines the minimum standards and criteria required for the opening of associate degree departments and programs in higher education institutions.

1.2. The curriculum of associate degree programs in higher education institutions and the learning outcomes that each diploma program will provide to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.3. The curriculum of the National Core Curriculum is implemented by higher education institutions with the approval of YÖK.

2. Measurement and Evaluation: How the measurement and evaluation of the learning outcomes that each associate degree program will provide to the student is carried out according to the teaching and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Documentation: Students enrolled in associate degree programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receive an associate degree diploma.

4. Self-Assessment-External Evaluation: In the context of continuous monitoring, higher education institutions enter their “Institutional Internal Evaluation Reports” for the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares the “Institutional Feedback Report” prepared for the external evaluation of higher education institutions with the public. In addition, accreditation decisions issued by accreditation bodies authorized or recognized by YÖKAK also indicate that the quality assurance of the qualifications of the programs is ensured. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with the legislation.

Our program was evaluated within the scope of the Association for Evaluation and Accreditation of Vocational Education (MEDEK- Food Quality Control and Analysis Program) and received full accreditation for 4 years.

Start: 01.01.2025 / End: 31.12.2028

1. To graduate from secondary education institutions or secondary education institutions of foreign countries whose equivalence is approved by the Ministry of National Education and to meet the admission requirements for associate degree programs of higher education institutions.

2. To be placed in the relevant associate degree program of the higher education institution as a result of the central examination conducted by the Measurement, Selection and Placement Center (ÖSYM), whose procedures and principles are determined by the Higher Education Institution (YÖK).

1. Students who graduate from vocational associate degree programs can make vertical transfer to bachelor's degree programs as a result of the Vertical Transfer Examination (DGS) conducted by ÖSYM. Vertical transfer quotas are determined by YÖK decision not to exceed ten percent of the quota determined in the related bachelor's degree programs.

2. Vocational associate degree students have the right to participate in double major programs opened by the higher education institutions where they are studying. Students enrolled in double major programs can take courses from both diploma programs simultaneously and if they are successful, they can receive two separate associate degree diplomas.

3. They are employed as professional staff in public and private organizations.

1. Higher Education Law No. 2547

1.1. Regulation on the Principles of Transferring Between Associate and Undergraduate Programs, Double Major, Sub Major and Inter-Institutional Credit Transfer in Higher Education Institutions

1.2. Regulation on the Continuation of Graduates of Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education

2. Higher Education Law No. 2547 (Additional Article-35)

2.1. Quality Assurance for Higher Education and Regulation on Higher Education Quality Board

Qualification is valid indefinetely