| Yeterlilik Kodu | TR0030018229 | |
| Yeterlilik Adı | Süt ve Ürünleri Teknolojisi Ön Lisans Diploması | |
| Sorumlu Kurum | Dicle Üniversitesi | |
| Sorumlu Kurum İletişim Bilgisi | Dicle Üniversitesi Rektörlüğü Kıtılbıl Mah. Kampüs 21280 Sur/ DİYARBAKIR | |
| Sorumlu Kurum URL | http://www.dicle.edu.tr/ | |
| Yönelim | Genel | |
| AYÇ Seviyesi | 5 | Yeterlilik TYÇ’ye yerleştirilmemiştir. |
| TYÇ Seviyesi | 5 | |
| Sınıflandırma (Tematik Alan) | Bitki ve hayvancılık ürünleri | |
| Sınıflandırma (Meslek Kodu) | - | |
| Kategori | Ana | |
| Kredi Değeri | 120 | |
| Programın Normal Süresi | 2 | |
| Program Profili (Amaç) | - | |
| Öğrenme Ortamları | - | |
| Öğrenme Kazanımları (Tanım) |
| |
| Anahtar Yetkinlikler | - | |
| Ölçme ve Değerlendirme Yöntemleri | - | |
| Kalite Güvencesi | - | |
| Giriş Şartı | - | |
| Başarma Şartları | Süt ve Ürünleri Teknolojisi programından ön lisans derecesi elde edebilmek için öğrencilerin programda alması gereken zorunlu ve seçimlik derslerin (toplam 120 AKTS karşılığı) tümünü başarıyla tamamlamak ve genel ağırlıklı not ortalamasının 100 üzerinden en az 60 olması gerekir. | |
| İlerleme Yolları (İlişki Türü) | Süt ve Ürünleri Teknolojisi Programı mezunları, kamuda (Gıda,Tarım ve Hayvancılık Bakanlığı´na bağlı kuruluşlarda, Hıfzısıhha Enstitüsü, Belediyeler, İl Sağlık Müdürlükleri vb.) özel sektörde ( Süt fabrikaları, mandıralar, süt ürünleri katkı maddeleri ve ambalaj üreticileri, yemek sanayiinde), özel laboratuvarlar ve bunların AR-GE ve kalite kontrol laboratuvarlarında Süt Teknikeri- olarak çalışabilmektedirler. | |
| Yasal Dayanağı | - | |
| Geçerlilik Süresi (Varsa) | Yeterlilik sürekli geçerlidir. | |
| Yeterliliğe Erişim için İnternet Adresi | Adresi Aç | |
TR0030018229
- Araştırma yöntem ve tekniklerine hakim, bilişim teknolojilerini kullanan, teknolojik yenilikleri takip eden, organizasyon yeteneğine sahip olmak.
- Süt ürünleri üretiminin hijyen-sanitasyon standartlarına, mevzuata ve Türk Gıda Kodeksine uygun olarak gerçekleştirilmesini sağlayacak bilgi ve beceriye sahip olmak.
- Süt ve Ürünlerinin fiziksel, kimyasal ve mikrobiyolojik analizlerini yapabilme ve sonuçları yorumlamak.
- Süt işletmelerinde temel teknolojik işlemleri yürütebilecek bilgi ve pratiğe sahip olmak.
- Süt ve ürünleri üretim tekniklerini bilgi ve uygulama becerisine sahip olmak.
- Süt endüstrisinde kullanılan Kalite Yönetim Sistemlerini uygulamak.
- Süt endüstrisinde kullanılan makineler hakkında bilgi birikimine ve beceriye sahip olmak.
- Süt Ürünleri Kalite kontrol laboratuvarı cihazlarını kullanmak.
- Mesleki ve toplumsal etik değerlere sahip olmak.
- Alanı ile ilgili bilgisayar programlarını çalıştırabilme, kayıt ve dokümantasyonu yapabilme yeteneği kazanmak.
- Yaşam boyu öğrenmenin gerekliliği bilinciyle; bilim ve teknolojideki gelişmeleri izleme ve kendini sürekli yenileme gayretine sahip olmak.
- Yazılı ve sözlü iletişimde Türk dilini etkin kullanabilmek.
Süt ve Ürünleri Teknolojisi Programı mezunları, kamuda (Gıda,Tarım ve Hayvancılık Bakanlığı´na bağlı kuruluşlarda, Hıfzısıhha Enstitüsü, Belediyeler, İl Sağlık Müdürlükleri vb.) özel sektörde ( Süt fabrikaları, mandıralar, süt ürünleri katkı maddeleri ve ambalaj üreticileri, yemek sanayiinde), özel laboratuvarlar ve bunların AR-GE ve kalite kontrol laboratuvarlarında Süt Teknikeri- olarak çalışabilmektedirler.
Yeterlilik sürekli geçerlidir.
| Qualification Code | TR0030018229 | |
| Qualification Title | SÜT VE ÜRÜNLERİ TEKNOLOJİSİ Associate | |
| Awarding Body | Dicle University | |
| Awarding Body Contact | Dicle University Rectorate Kıtılbıl Mah. Campus 21280 Sur/ DIYARBAKIR | |
| Awarding Body Url | http://www.dicle.edu.tr/ | |
| Orientation | General | |
| EQF Level | 5 | The Qualification hasn't been included in TQF. |
| TQF Level | 5 | |
| Thematic Areas | Crop and livestock production | |
| National Occupation Classification | - | |
| Category | Main | |
| Credit Value | - | |
| Program Duration | - | |
| Program Profile | - | |
| Learning Environments | - | |
| Description | 1.To be sufficient in research methods and techniques, information technologies, technological innovation, capable of organizationTo have skill and knowledge in Dairy products production hygiene-sanitary standards in accordance with the legislation and the Turkish Food CodexTo be able to analyze and the ability to interpret the results of Milk and Milk Products of physical, chemical and microbiological propertiesTo have knowledge and practice in the dairy business in order to carry out the basic technological operationsTo be capable of manufacturing techniques and application information in Milk and dairy productsTo Implement the Quality Management System used in dairy industry.To have knowledge and skills about the machines used in the dairy industryTo be able to use Dairy Products Quality control laboratory devices.To have professional and ethical values in societyTo run computer programs and to gain documentation and record abilities in the related fieldTo be aware of the need for lifelong learning, monitor science and technology developments and to have effort of self-renewalTo use of Turkish language in written and oral communication efffectively | |
| Key Competencies | - | |
| Further Info | At the beginning of each semester each student must register and attend to classes at least 70%, and 80% for applications in order to take final exam. Students are subjected to for each course at least one midterm and final exam. Success grade, midterm exam (as the midterm grade homework, laboratory exams, quizzes, etc. can be evaluated in the scores obtained from measuring instruments) contributed 40% and 60% in the form of contribution to the final exam. All exams are evaluated over 100 points. Final exam are required to obtain at least 60 points. If overall weighted grade point average is at least 60.Milk and Dairy Products Technology degree program, students must obtain required and elective courses in the program (for a total of 120 ECTS) and complete successfully and graduate with at least 100 weighted grade point average of 60 in order to be eligible for the associate degree. | |
| Quality Assurance | - | |
| Access Requirements | Candidates must have high school diploma and obtained the required score in YGS2 in University Student Selection Exam or candidates can be accepted without an examination from relavant high schools to relevant departments in vocational schools. | |
| Conditions for Success | Milk and Dairy Products Technology degree program, students must obtain required and elective courses in the program (for a total of 120 ECTS) and complete successfully and graduate with at least 100 weighted grade point average of 60 in order to be eligible for the associate degree.The requirement to complete a program successfully is to complete all the courses available in the program (120 ETCS) with at least 60 overall weighted grade point average out of 100. | |
| Progression Paths (Relationship Type) | Milk and Dairy Products Technology Program graduates can work as Milk Technician in the public sector (Food, Agriculture and Livestock Ministry of organizations, the Institute of Public Health, Municipalities, Provincial Health Directorates, etc.). In the private sector (dairy factories, dairies, dairy products, food additives and packaging manufacturers, food industries) , private laboratories, and their R & D and quality control laboratories. | |
| Legal Basis | - | |
| Validity Period (If Any) | Qualification is continuous | |
| Url | Open Address | |
TR0030018229
1.To be sufficient in research methods and techniques, information technologies, technological innovation, capable of organizationTo have skill and knowledge in Dairy products production hygiene-sanitary standards in accordance with the legislation and the Turkish Food CodexTo be able to analyze and the ability to interpret the results of Milk and Milk Products of physical, chemical and microbiological propertiesTo have knowledge and practice in the dairy business in order to carry out the basic technological operationsTo be capable of manufacturing techniques and application information in Milk and dairy productsTo Implement the Quality Management System used in dairy industry.To have knowledge and skills about the machines used in the dairy industryTo be able to use Dairy Products Quality control laboratory devices.To have professional and ethical values in societyTo run computer programs and to gain documentation and record abilities in the related fieldTo be aware of the need for lifelong learning, monitor science and technology developments and to have effort of self-renewalTo use of Turkish language in written and oral communication efffectively
At the beginning of each semester each student must register and attend to classes at least 70%, and 80% for applications in order to take final exam. Students are subjected to for each course at least one midterm and final exam. Success grade, midterm exam (as the midterm grade homework, laboratory exams, quizzes, etc. can be evaluated in the scores obtained from measuring instruments) contributed 40% and 60% in the form of contribution to the final exam. All exams are evaluated over 100 points. Final exam are required to obtain at least 60 points. If overall weighted grade point average is at least 60.Milk and Dairy Products Technology degree program, students must obtain required and elective courses in the program (for a total of 120 ECTS) and complete successfully and graduate with at least 100 weighted grade point average of 60 in order to be eligible for the associate degree.
Candidates must have high school diploma and obtained the required score in YGS2 in University Student Selection Exam or candidates can be accepted without an examination from relavant high schools to relevant departments in vocational schools.
Milk and Dairy Products Technology Program graduates can work as Milk Technician in the public sector (Food, Agriculture and Livestock Ministry of organizations, the Institute of Public Health, Municipalities, Provincial Health Directorates, etc.). In the private sector (dairy factories, dairies, dairy products, food additives and packaging manufacturers, food industries) , private laboratories, and their R & D and quality control laboratories.
Qualification is continuous