Course Name Code Semester T+U Hours Credit ECTS
Engineering Experience Education GDM 493 7 5 + 0 5 5
Precondition Courses <p>All courses (until 7. Semester)</p> <p>(GPA must be minimum 2.5)</p>
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. OMCA DEMİRKOL
Course Lecturers
Course Assistants
Course Category
Course Objective

At the end of six semesters, Food Engineering students who have completed all the compulsory courses are provided to gain experience in a food industry by giving the opportunity to practice what they have learned.

Course Content

Investigation and analysis of the product and production processes, organizational structure and relationships, quality management, plant layout, planning and control, purchasing and supplying, stock management, product sales and distribution, waste management, laboratory management systems

# Course Learning Outcomes Teaching Methods Assessment Methods
1 Informs about organizational structure and relationships of a plant Lecture, Question-Answer, Self Study, Testing, Homework, Performance Task,
2 Informs about production process of a plant Lecture, Question-Answer, Self Study, Problem Solving, Project Based Learning, Testing, Homework, Performance Task,
3 Learns the quality management systems of a plant Lecture, Question-Answer, Case Study, Self Study, Project Based Learning, Testing, Homework, Performance Task,
4 Finds a chance to examine the supplying and purchasing process within the plant Lecture, Question-Answer, Self Study, Project Based Learning, Testing, Homework, Performance Task,
5 Learns working stock and warehouse management systems of a plant Lecture, Case Study, Self Study, Problem Solving, Project Based Learning, Testing, Homework, Performance Task,
6 Finds a chance to examine the product sales and distrubution processes within the plant Lecture, Question-Answer, Case Study, Self Study, Project Based Learning, Testing, Homework, Performance Task,
7 Gains application experience about planning and control activities of a plant Lecture, Question-Answer, Self Study, Project Based Learning, Testing, Homework, Performance Task,
8 Informs about the laboratuary systems, analysis methods and principles of a plant Lecture, Question-Answer, Case Study, Lab / Workshop, Self Study, Problem Solving, Project Based Learning, Testing, Homework, Performance Task,
9 Finds a chance to examine the waste disposal systems of a plant Lecture, Question-Answer, Case Study, Self Study, Project Based Learning, Testing, Homework, Performance Task,
Week Course Topics Preliminary Preparation
Resources
Course Notes <p>All applied books related to Food Engineering</p>
Course Resources

All applied books related to Food Engineering

Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. X
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. X
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. X
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Performans Görevi (Uygulama) 20
2. Performans Görevi (Uygulama) 20
3. Performans Görevi (Uygulama) 30
4. Performans Görevi (Uygulama) 30
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
1. İş Sağlığı ve Güvenliği 0
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 14 5 70
Hours for off-the-classroom study (Pre-study, practice) 14 2 28
Mid-terms 1 7 7
Quiz 2 2 4
Assignment 1 7 7
Performance Task (Application) 1 11 11
Total Workload 127
Total Workload / 25 (Hours) 5.08
dersAKTSKredisi 5