Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu
Yeşilyurt Demir Çelik Vocational School - Food Technology Programme

General Description

History

Ondokuz Mayıs University, Yeşilyurt Demir Çelik Vocational school, Food Technology Programme

Qualification Awarded

The graduates are awarded the degree of “Food Technician”

Level of Qualification

Short Cycle

Specific Admission Requirements

The registration to the program is effectuated by scoring the equal average in OSYM exam.

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

The exemption exam held for courses of Computer and Foreign Language (5-i) that are in education and training curricula at the beginning of each academic year, for new students which are enrolled in all programs of Vocational school. The students who have the expected learning outcomes will right to take the exams. Those who pass the exam will be exempted from the course program for the course or courses.

Qualification Requirements and Regulations

The educational practices are carried on both theoretically and practically and accomplished within four semesters. The intermediate technical staffs are trained to appoint in processing units, from raw material to finished product, and laboratory departments of small, medium and large scale food processing plants. Fourty undergraduates from high schools and vocational high schools are registered to the program every year.

Profile of The Programme

Occupational Profiles of Graduates With Examples

Besides processing units , microbiological, quality control and research and development laboratories of all kinds of food processing plants, the graduates can also be employed in analytical laboratories of public or private enterprises, for example provincial laboratories of the Ministry of the Agriculture.

Access to Further Studies

The graduates can cross to the bachelor’s departments of Food Engineering (Faculty of Engineering) and Department of Nutrition and Dietetics by passing the graduate transfer exam.

Examination Regulations, Assessment and Grading

Depending on the Education and Examination Regulations of OMU; assessment and evaluation for each course is described in detail in "Course Teaching Plan". The total grade is calculated by summing up 40% of mid-term exam score and 60% of final exam score. Scores from homeworks, projects, reports and quizzes also contribute to the total score. Attendance to practical courses and succeeding in practice exam are prerequisites for taking the final exam.

Graduation Requirements

The students who successfully complete the 120 ECTS deserve the associate’s degree. The students would have to make industrial training (30 work day) before day graduate.

Mode of Study (Full-Time, Part-Time, E-Learning )

Full Time

Address, Programme Director or Equivalent

Yeşilyurt Demir Çelik Meslek Yüksekokulu Organize Sanayi Bölgesi Sosyal Tesisler Alanı 513. Sokak No:6 Tekkeköy/SAMSUN Tel: 0362 260 51 70 Fax: 0362 260 51 69 E-mail: yesilyurtmyo@omu.edu.tr Web: http://yesilyurtmyo.omu.edu.tr
Head of Department: Lecturer Dr. Osman GÜL

Facilities

There are 3 lecturer in this program. Education is carried out both in theory and practice. The practical and laboratory works are performed in chemistry laboratory equipped with necessary instruments, equipment and chemicals.

Programme Outcomes

  1. To perform basic operations for foods.
  2. To know the properties and perform microbiological analysis.
  3. As a professional, to be aware of social responsibilities and ethical rules.
  4. To know the chemical properties of foods.
  5. To know the properties of tools and equipments used in food industry.
  6. To know and applies the rules of hygiene and sanitation.
  7. To know the application of quality management system.
  8. To use communication, research, and computational facilities to develop themself.
  9. To know the special food processing and control technology.
  10. To perform basic operations for foods.
  11. As a professional, to be aware of social responsibilities and ethical rules.

Course Structure Diagram with Credits

T:Theoretical,P:Practice, L:Laboratory
Semester 1
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
ATİ101Principles Of Ataturk And History Of Revolution-I Zorunlu 2 0 0 2.0 2.0
GTP101Chemistry I Zorunlu 2 0 0 2.0 2.0
GTP103Mathematics I Zorunlu 2 0 0 2.0 2.0
GTP105General Microbiology Zorunlu 3 2 0 4.0 5.0
GTP107Fundemental Processes in Food I Zorunlu 1 1 0 2.0 4.0
GTP109Food Chemistry Zorunlu 3 0 0 3.0 3.0
GTPSEÇ-IElective Courses-I SDG 0 0 0 0.0 0.0
TDİ101Turkish Language-I Zorunlu 2 0 0 2.0 2.0
YD101Foreign Language-I SDG 2 0 0 2.0 0.0
Total 17 3 0 19.0 20.0
Semester 2
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
ATİ102Principles Of Ataturk And History Of Revolution-II Zorunlu 2 0 0 2.0 2.0
GTP102Food Microbiology Zorunlu 3 2 0 4.0 4.0
GTP104Fundemental Processes in Food I Zorunlu 1 1 0 2.0 4.0
GTP106Laboratory Techiques I Zorunlu 2 1 0 3.0 2.0
GTP108Principles of Nutrition Zorunlu 2 0 0 2.0 2.0
GTPSEÇ-IIElective Courses-II SDG 0 0 0 0.0 0.0
STJ102Training Zorunlu 0 0 0 0.0 8.0
TDİ102Turkish Language-II Zorunlu 2 0 0 2.0 2.0
YD102Foreign Language II SDG 2 0 0 2.0 0.0
Total 14 4 0 17.0 24.0
Semester 3
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GTP201Biotechnology Zorunlu 2 0 0 2.0 2.0
GTP203Cereal Technology I Zorunlu 2 1 0 3.0 5.0
GTP205Meat and Meat Products Technology I Zorunlu 2 1 0 3.0 5.0
GTP207Fruit and Vegetable Technology I Zorunlu 2 1 0 3.0 6.0
GTP209Milk and Dairy Products Technology I Zorunlu 3 1 0 4.0 6.0
GTPSEÇ-IIIElective Courses-III SDG 0 0 0 0.0 0.0
Total 11 4 0 15.0 24.0
Semester 4
Course Unit Code Course Unit Title Type of Course T P L Credit ECTS
GTP202Food Additives Zorunlu 2 0 0 2.0 4.0
GTP204Vegetable Oil Technology Zorunlu 3 1 0 4.0 4.0
GTP206Packing Technology Zorunlu 2 0 0 2.0 2.0
GTP208Process Control in Factories Zorunlu 3 1 0 4.0 4.0
GTP210Principles of Process Zorunlu 3 0 0 3.0 3.0
GTP212Fermentation Technology Zorunlu 3 1 0 4.0 4.0
GTPSEÇ-IVElective Courses-IV SDG 0 0 0 0.0 0.0
Total 16 3 0 19.0 21.0

Seçmeli Ders Grupları (SDG)

GTPSEÇ-I / Elective Courses-I
Course Unit Code Course Unit Title T P L Credit ECTS
GTP111 Food Industry Machinery 4 0 0 4.0 6.0
GTP113 Communication 2 0 0 2.0 2.0
GTP115 Business Ethics 2 0 0 2.0 2.0
GTP117 Emergency Care 6 0 0 6.0 6.0
YD101 / Foreign Language-I
Course Unit Code Course Unit Title T P L Credit ECTS
YDA101 German-I 2 0 0 2.0 0.0
YDF101 French-I 2 0 0 2.0 0.0
YDİ101 English I 2 0 0 2.0 2.0
GTPSEÇ-II / Elective Courses-II
Course Unit Code Course Unit Title T P L Credit ECTS
GTP112 Hygiene and Sanitation 2 0 0 2.0 2.0
GTP114 Quality Assurance and Standards 2 0 0 2.0 2.0
GTP116 Environmental Protection 2 0 0 2.0 2.0
GTP118 Professional Foreign Language 2 0 0 2.0 0.0
YD102 / Foreign Language II
Course Unit Code Course Unit Title T P L Credit ECTS
YDA102 German-II 2 0 0 2.0 0.0
YDF102 French-II 2 0 0 2.0 0.0
YDİ102 English II 2 0 0 2.0 2.0
GTPSEÇ-III / Elective Courses-III
Course Unit Code Course Unit Title T P L Credit ECTS
GTP211 Information and Communication Technologies 2 1 0 2.5 4.0
GTP213 Laboratory Techiques II 2 1 0 2.5 2.0
GTP215 Business Administration I 3 0 0 3.0 4.0
GTP217 Quality Management Systems 2 0 0 2.0 2.0
GTPSEÇ-IV / Elective Courses-IV
Course Unit Code Course Unit Title T P L Credit ECTS
BDN202 Physical Education I 2 0 0 2.0 0.0
BDN204 Physical Education II 2 0 0 2.0 0.0
GRS202 Entrepreneurship I 2 0 0 2.0 3.0
GRS204 Entrepreneurship II 2 0 0 2.0 3.0
GTP214 Special Food Products 3 1 0 3.5 4.0
GTP216 Occupational Safety 2 0 0 2.0 2.0
GTP218 Research Methods and Techniques 2 0 0 2.0 3.0
GTP220 Alcoholic and Non-Alcoholic Beverages Technology 2 0 0 2.0 3.0
GTP222 Business Administration II 3 0 0 3.0 4.0
GTP224 Cereal Technology II 2 1 0 2.5 5.0
GTP226 Meat and Meat Products Technology II 2 1 0 2.5 3.0
GTP228 Fruit and Vegetable Technology II 1 1 0 1.5 4.0
GTP230 Milk and Dairy Products Technology II 3 1 0 3.5 4.8