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MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING
Food Quality Control and Analysis
Course Catalog
http://mackamyo.ktu.edu.tr/
Phone: +90 0462 3777637
MAMYO
MAÇKA VOCATIONAL SCHOOL / DEPARTMENT of FOOD PROCESSING / Food Quality Control and Analysis
CORPORATE INFORMATIONS
» General Information
» Administration
» Objectives & Programme Outcomes
» Academic Staff
CURRICULUM
» First Year
» Second Year
» Learning Outcomes Matrix
ACADEMIC UNITS
» 3rd Cycle Degree Programmes
» 2nd Cycle Degree Programmes
» 1st Cycle Degree Programmes
» Short Cycle Degree Programmes
COURSES
LEARNING OUTCOMES OF THE PROGRAMME
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
First semester courses
MGKT1005 Principles of Nutrition
X
X
X
MGKT1011 Laboratory Techniques-I
X
X
MGKT1009 The General Chemistry-I
X
X
X
X
TDB1001 Turkish Language - I
X
X
MGKT1007 Hygiene and Sanitation
X
X
X
YDB1001 English - I
X
AITB1001 Atatürk's Principles and History of Turkish Revolution - I
X
MGKT1001 Microbiology
X
X
X
X
MGKT1003 Mathematics I
X
X
Second semester courses
MGKT1010 Information and Communication Technologies
X
MGKT1000 Unit Process in foods
X
X
X
X
X
X
X
X
MGKT1004 Laboratory Quality Assurance Systems
X
X
AITB1000 Atatürk's Principles and History of Turkish Revolution - II
MGKT1012 Food Chemistry
X
MGKT1006 Mathematics II
X
X
TDB1000 Turkish Language - II
X
MGKT1014 General Chemistry - II
X
X
X
X
MGKT1008 Laboratory Techniques-II
X
X
X
X
X
YDB1004 İngilizce II
X
X
X
Thir semester courses
MGKT2001 Food additives
X
X
X
X
X
X
MGKT2003 Laboratory quality systems and accreditation
X
X
MGKT2017 Food Microbiology-I
X
X
X
MGKT2015 Analyzes of Honey and Sugar Products
X
X
MGKT2007 Milk and Milk Products Analyses
X
X
X
MGKT2009 Professional Experience - I
X
X
X
X
MGKT2005 Instrumental Analysis
X
X
X
MGKT2011 Analyses of Cereal and Cereal Products
X
X
X
X
X
Fourth semester courses
MGKT2004 Statistics
X
X
X
X
MGKT2012 First Aid
X
X
MGKT2000 Environmental Protection
X
X
MGKT2002 Oil and Fat Analysis
X
X
X
MGKT2010 Analyses of Meat and Meat Products
X
X
X
X
X
X
X
X
MGKT2014 Food Microbiology-II
X
X
MGKT2008 Professional Experience-II
X
X
X
X
MGKT2016 Analyses of Food and Vegetable
X
X
X
X
X
X
X
No contribution (%0)
Slight contribution (%25)
Moderate contribution (%50)
Significant contribution (%75)
Very significant contribution (%100)