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ÇAYCUMA VOCATIONAL SCHOOLDEPARTMENT OF FOOD PROCESSINGFOOD TECHNOLOGY PROGRAMME (İKMEP)COURSE CONTENTS

1st SEMESTER

Course Code

Course Name Semester TH PR CR ECTS

CGT 101 GENERAL MICROBIOLOGY 1st Semester 3 2 4 5In the first module with the subject of “Microbiological Sampling”, concepts such as aseptic working technique, sampling and hygiene control samples are explained and practiced. In the second module with the subject of “Preparations for Microbiological Analysis”, concepts such as preliminary preparation for sterilization, sterilization and medium preparation are explained and practiced. In the third module with the subject of “Culture Obtaining”, concepts such as preparing dilution liquid, preparing dilution series, planting and incubation are explained and practiced. In the fourth module with the subject of “Refining Microbiological Culture”, concepts such as colony morphology and pure culture are explained and practiced. In the last module with the subject of “Making Microscopic Observation”, concepts such as preparing preperate, observing in microscope, observing microorganism cells, counting in lames are explained and practiced.

Course Code


CGT 103 UNIT OPERATIONS I 1st Semester 2 0 2 4In the first module with the subject of “Cleaning Raw Material”, dry and wet cleaning subjects are mentioned. In the second module with the subject of “Separating”, subjects such as filtration, sedimentation, centrifuge, screening, distillation, extraction process are mentioned. In the third module with the subject of “Size Reducing”, subjects such milling, crushing and homogenization are mentioned. In the last module with the subject of “Mixing”, subjects such as mixing liquids, mixing solids and emulsion are mentioned. .

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CGT 105 FOOD CHEMISTRY 1st Semester 2 1 3 3In the first module with the subject of “Observing Basic Food Compounds I”, subjects such as the importance and functions of water, carbohydrates, proteins and lipids in food are mentioned. In the second module with the subject of “Observing Basic Food Compounds II”, subjects such as the importance and functions of enzymes, minerals and vitamins are mentioned. In the last module with the subject of “Observing Other Food Compounds”, subjects such as the importance and functions of phenolic materials in food, natural flavor agents and contaminants and toxic materials in food are mentioned.

Course Code


CGT 107 CHEMISTRY I 1st Semester 2 0 2 3In the first module with the subject of “Recognizing and Understanding by learning various features of materials by the help of periodic table”, subjects such as basic terms in chemistry, atomic structure, periodic table, writing and entitling compound recipe are explained. In the second module with the subject of “Understanding the features of gases, liquids and solids”, information about gases and information gas rules is given. In the last module with the subject of “being able to count chemical reactions”, subjects such as chemical equations, writing and balancing chemical equations, mole concept, chemical reactions, counting chemical reactions are explained.

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CGT109 HYGIENE AND SANITATION 1st Semester 2 0 2 2In the first module with the subject of “Personal hygiene”, information is given to the students about wearing uniform appropriately, implementing personal hygienic rules, implementing sanitation rules in toilets in wash-hand stands, being able to have periodical health controls according to legislations. In the second module with the subject of “Implementing hygienic and disinfection rules in business”, information is given to the students about applying sanitation rules in entrance and exit according to legislation, cleaning materials, cleaning and disinfection in food industry.

Course Code


CGT 111 FOOD ADDITIVES 1st Semester 2 0 2 3In the first module with the subject of “Observing Additives Extending Shelflife and”, subjects such as acidity regulator additives, antimicrobial additives and antioxidants are explained. In the second module with the subject of “Using Additives to Modify Sensory Features”, subjects such as additives regulating textural structure, coloring agents, flavorings are explained. In the last module with the subject of “Using additives and processing aids to increase nutritional value”, subjects such as sweeteners, starters with enriching additives, enzymes, carrier additives and solvent additives are explained

Course Code


CGT 113 OCCUPATIONAL SAFETY 1st Semester 2 0 2 2

In the first module with the subject of “ Taking measures of working place and environment security” subjects such as working place definition and importance, protective instrument and aparatus, security measures related with stockroom and waste material classification, security measures related with wiring, fire and types of fire, methods and chemicals for fire fighting are explained. In the second module with the subject of “Taking measures of Worker’s Health”, subjects such as occupational diseases, taking measures for occupational diseases, occupational accidents and prevention, emergency service, accident reports, procedures in occupational accidents are explained.

Course Code


CGT 115 MATHEMATICS I 1st Semester 2 0 2 2In the first module with the subject of “Operations about sets and numbers”, operations such as sets, numbers, and decimal fractions are made. In the second module with the subject of “Algebraic applications, equations and inequalities”, operations such as algebraic operations, polynomial and identities, ratio and proportion, equations and inequalities are made.

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AIT 181 PRINCIPLES OF ATATÜRK I 1st Semester 2 0 2 2Meaning of revolution history, the importance of Turkish revolution, general overview of the reasons of Turkish Revolution, the first world war, starting period of breaking up in Ottoman Empire, condition of the country during invasions, attitude of Mustafa Kemal Ataturk , the first step for independence, organization through congress, unions, Turkish Revolutionaries and National Pact, opening Grand National Assembly of Turkey, constitution of National Army, two important event: Sevres and Gumru Peace, Struggling for Independence until Sakarya War, Sakarya War – the battle of Dumlupınar, from Mudanya to Lozan, two great revolutions in politics, proposal of peace period

Course Code


TUR 181 TURKISH I 1st Semester 2 0 2 2What is language? The place and importance of language as a social institution in community, Language and culture relationship, the place of Turkish among world languages, development and historical phases of Turkish, Turkish language today, sounds in Turkish and categorization of them, sound characteristics and rules about phonics, syllabography, orthographic rules and its implementation, punctuations and its implementation

Course Code


YDL 185 FOREIGN LANGUAGE I 1st Semester 2 0 2 2This course targets that the students know the correct structures grammatically and linguistic in basic English, identify and use actively certain English words, read and understand texts that are written in English, express themselves written and verbally.

2nd SEMESTER

Course Code


CGT102 FOOD MICROBIOLOGY 2nd Semester 3 2 4 4

In the first module with the subject of “Analyzing food and microorganism relationship and the factors that affect microbial growth in foodstuffs”, the main reasons why microorganisms infect food are explained and the types of microorganisms are introduced. Also, inner and outer factors that affect microbial growth in foodstuffs are emphasized. In the second module with the subject of “Analyzing indicator and pathogen microorganisms in foodstuffs”, safety in foodstuffs and sanitation indicator microorganisms are mentioned; moreover, infections and intoxications arising from microorganisms in foodstuffs are emphasized. In the third module with the subject of “Analyzing the control of microorganisms in foodstuffs”, the importance of microbial contamination is given; additionally, the methods to keep microorganisms away from foodstuffs, the methods to prevent microbial growth in foodstuffs and death kinetic of microorganisms and killing methods are mentioned. In the last module with the subject of “Analyzing microbiological decomposition in foodstuffs”, microbiological decompositions and methods of protection in meat and meat products, milk and milk products, egg and egg products, fruit and vegetables, canned foods, cereals and products and fermented alcoholic beverages are mentioned.

Course Code


CGT104 UNIT OPERATIONS II 2nd Semester 2 0 2 4

In the first module with the subject of “Implementing heat treatment 1”, subjects such as dehydration, evaporation, freezing, cooling and crystallization are mentioned. In the second module with the subject of “Implementing heat treatment 2”, subjects such as extrusion, blanching, striking, thermisation, pasteurization and sterilization are mentioned. In the third module with the subject of “İmplementing fermentation”, subjects such as acid fermentation and alcohol fermentation are mentioned. In the last module with the subject of “Storing”, subjects such as ways of storing in appropriate technique, storing by cooling and storing by freezing are mentioned. .

Course Code


CGT106 CHEMISTRY II 2nd Semester 2 0 2 3In the first module with the subject of “acids and bases”, information is given to the students about the features of acids and bases, their intenseness, pH and pOH, indicators and buffer solutions. In the second module with the subject of “preparing solution”, information is given to the students about percent solution, molar solution, normal solution, preparing ppm and ppb solution. In the last module with the subject of “Separation”, information is given to the students about decantation of mixtures, settling procedure and centrifuging.

Course Code


CGT108 MATHEMATICS II 2nd Semester 2 0 2 2In the first module with the subject of “Numerical analysis and series”, information is given to the students about numerical analysis, interpolation techniques, series, arithmetic and geometric series. In the second module with the subject of “Functions and logarithms”, information is given to the students about functions, kinds of functions, exponential functions and logarithm.

Course Code


CGT166 INTERNSHIP 2nd Semester 0 0 0 8

This is practical and applied education which the student will do in related sectors like trade, production and service. It consists of 30 days of work. The education, application and trainings of the students are made in the frame of Higher Education Council’s basis and procedures. It is aimed that student will gain experience by applying and taking professional education. It is evaluated by the commission of training with the help of evaluation forms coming from the firms.

Course Code


AIT 182 PRINCIPLES OF ATATÜRK II 2nd Semester 2 0 2 2Features of Turkish revolution, establishing judicial system, establishing educational system, efforts in the field of economy, other innovations in communal living, domestic policy of Turkey in Ataturk period, foreign policy of Turkey in Ataturk period, unit supplement: Atatürk’s death, domestic and foreign policy of Turkey after Atatürk’s period (1938-1983 summary), Principles of Ataturk in general, principles of Ataturk: Republicanism, Nationalism, Populism, Statism, Laicism and Revolutionism

Course Code


TUR 182 TURKISH II 2nd Semester 2 0 2 2Derivational affixes and its practice, general information about composition, parts of speech, elements of sentence, sentence analysis practice, ambiguity and correction, types of letters of application, official report, essentials of scientific writing

Course Code


YDL 186 FOREIGN LANGUAGE II 2nd Semester 2 0 2 2This course, that is a follow up of YDL 185, targets that students practice some teaching activities to reinforce their knowledges which they acquire in YDL 185 course, develop strategies and skills such as learning words, memorizing them keeping them in their minds, using them when necessary, read a text using their learnt reading strategies, acquire writing skill in line with their requirements and levels.

Course Course Name Semester TH PR CR ECTS

CodeCGT 110 LABORATORY TECHNIQUES

(ELECTIVE)2nd Semester 1 1 2 3

In the first module with the subject of “Providing Safe Work Conditions in Laboratory”, subjects such as personal safety precautions, laboratory general safety precautions, working with chemicals in safety are mentioned. In the second module with the subject of “operations before/after analysis”, subjects such as preparations before analysis and operations after analysis are mentioned. In the last module with the subject of “Implementing laboratory basic analysis techniques”, subjects such as sensory analysis, gravimetric analysis and titrimetric analysis are mentioned.

Course Code


CGT112 RESEARCH METHOD and TECHNIQUES (ELECTIVE)

2ndSemester 1 1 2 3

The first module “Researching” covers the subjects that selecting research subjects and searching for subjects. The second module “Preparing Research Report” covers the subjects that evaluating research results and converting these to report. The last module “Presenting the Research” covers that preparing for the presentation and presenting.

3RD SEMESTER

Course Code


CGT 201 DAIRY TECHNOLOGY I 3rd Semester 3 1 4 5In the first module with the subject of “Taking raw material and supplementary materials into operation”, subjects such as qualities of milk, quantity measurement, storage of raw material and supplementary materials are explained. In the second module with the subject of “Controlling pre-operations”, subjects such as purifying milk, deaeration of milk, separation of milk fat, standardization and homogenization of milk are explained. In the third module with the subject of “Controlling production of drinking milk”, subjects such as pasteurized drinking milk, sterilized drinking milk, and storing drinking milk are explained. In the fourth module with the subject of “Controlling dehydrated milk products”, subjects such as milk powder production, whey production, storing dehydrated milk products are explained. In the last module with the subject of “Controlling cheese production”, subjects such as feta cheese, kashar cheese, curd cheese, melted cheese are emphasized.

Course Code


CGT 203 FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY I

3rd Semester 2 1 3 5

In the first module with the subject of “Canned food production”, information about pre-operations, preparing syrup, filling the can and pasteurization is given. In the second module with the subject of “Paste production”, information about pre-operations, pulp, paste concentration, closing and heat treatment is given. In the third module with the subject of “Jam production”, information about pre-operations, cooking, cooling and filling is given. In the fourth module with the subject of “Frozen fruits and vegetables production”, subjects such as pre-operations and freezing fruits and vegetables are explained. In the last module with the subject of “Dehydrated fruits and vegetables production”, subjects such as preparing raw material and dehydrating fruits and vegetables.

Course Code


CGT 205 MEAT AND PRODUCTS TECHNOLOGY I


In the first module with the subject of “Producing fresh meat products”, subjects such as standard chopping and producing fresh meat products are mentioned. In the second module with the subject of “Producing frozen meat products”, subjects such as fresh frozen meat products and processed frozen meat products are explained. In the third module with the subject of “Producing slaughterhouse by-products”, subjects such as preparations for carcass by-products and rendering products are mentioned. In the fourth module with the subject of “Producing winged meat”, subjects such as preparations for chopping, chopping and crushing processes are mentioned. In the last module with the subject of “Producing water products”, subjects such as fresh water products and canned water products are introduced.

Dersin Dersin Adı Yarıyılı TE PR KR AKTS

KoduCGT 207 TECHNICAL DRAWING 3rd Semester 1 1 2 2

In the first module with the subject of ‘’Making drawings of plans and reading’’ drawing straight lines, perpendiculars and geometrical shapes, projection concept, drawing view, scale and scale types, dimensioning rules, dimensioning components, special dimension symbols and letters are explained. In the last module with the subject of ‘’ Cross-section detail drawing and introduction to drawing by computer’’ sectioning and its importance, cross-section types, full section, partial section, scanning types, materials measures and features and process in details topics and using computer for drawing are explained.

Course Code


CGT 209 CEREAL TECHNOLOGY I(ELECTIVE)


In the first module with the subject of “Controlling flour production”, subjects such as categorizing raw material according to its quality; washing out, annealing, grinding of wheat and flour are mentioned. In the second module with the subject of “Controlling semolina production” , subjects such as semolina and its purifiers are explained. In the third module with the subject of “Controlling bulghur production”, subjects such as cooking, dehydrating, peeling, weeding, breaking and calibration are explained. In the last module with the subject of “Controlling bread production”, subjects such as preparing dough components, kneading, mass fermentation, giving a shape, last fermentation are mentioned.

CGT 211 OPERATIONAL MANAGEMENT I (ELECTIVE)


In the first module with the subject of “Analyzing basic economical indicators”, subjects such as following micro-economical data and analyzing macro-economical indicators are explained. In the second module with the subject of “Forming opinions about establishing a workplace ”, subjects such as determining the space in the market, choosing the most appropriate investment alternatives, implementing feasibility study and recognizing the environment of the operation are explained. In the third module with the subject of “Implementing Workplace Establishment Processes”, subjects such as demand analysis and estimate; determining the place, legal structure and the capacity of the operation; determining total capital cost and providing financing are mentioned. In the last module with the subject of “Putting the workplace into operation”, subjects such as planning the workplace and production, implementing the processes of establishment of the investment and forming the appropriate structure are mentioned.

Dersin Kodu

Dersin Adı Yarıyılı TE PR KR AKTS

CGT 213 PACKAGING TECHNOLOGY (ELECTIVE)


In the first module with the subject of “glass, metallic, paper, plastic packaging materials”, subjects such as glass packages, metallic packages, paper, carton paper, corrugated cardboard packages, plastics and blister-pack are mentioned. In the second module with the subject of “Aseptic packaging and modified atmosphere packaging”, subjects such as aseptic packaging in food industry, modified atmosphere packaging (MAP) of foods are explained.

Course Code


CGT215 COMMUNICATION (ELECTIVE)


In the first module with the subject of “Communicating individually”, subjects such as verbal communication, written communication, using body language effectively and non-verbal communication are explained. In the second module with the subject of “organizational communication”, subjects such as formal communication, informal communication are mentioned.

Course Code


CGT217 ENVIRONMENTAL PROTECTION (ELECTIVE)

3rdSemester 1 1 2 2

The module “Environment and Human Health 1” covers environment regulations information and risk analysis works. “Environment and Human Health 2” covers; storing waste, personal protection measures, regulations of International Health and Security Cautions, Workers’ Health and Work Security.

Course Code


CGT219 SPECIAL FOOD PRODUCTS TECHNOLOGY (ELECTIVE)

3rdSemester 3 1 4 4

In the first module with the subject of “controlling process honey and molasses product ”, control of crude honey, blending honey, heat treatment for honey, homogenization and filling processes, preparation process, indistinct fermented grape juice, clear fermented grape juice and heat treatment applications are explained. In the second module with the subject of “controlling chocolate, soft sugar and hard sugar production”, information is given about mixing chocolate components, reduction, floating, tempering, moulding and cooling processes, for soft sugar information is given about preparing gelatin solution, mixing and moulding processes and for hard sugar information is given about preparing the syrup, kneading and shaping processes. In the third module with the subject of “controlling Turkish delight and sesame seed pastee production”, information is given about preparing the syrup, heat treatment and moulding process for Turkish delight and for sesame seed pastee information is given about preparing the syrup, heat treatment, mixing and moulding. In the last module with the subject of “controlling ketchup, mayonnaise and powdery foodstuff production”, information is given about preparing the mixture, heat treatment and filling operations for ketchup and mayonnaise and for powdery foodstuff information is given about preparing the mixture, dehydration and filling operations.

Course Code


CGT 221 OIL TECHNOLOGY (ELECTIVE)

3rdSemester 3 1 4 4

In the first module with the subject of “Producing oil from oily seeds”, subjects such as pre-operations for oily seeds and oil extraction are mentioned. In the second module with the subject of “Raffinating”, subjects such as mucilage, neutralize, bleaching, deodorization, winterization are mentioned. In the third module with the subject of “Producing margarine”, subjects such as raw materials used in production of margarine, composition, emulsification, cooling, floating and packaging are explained. In the last module with the subject of “Producing olive oil”, subjects such as phase separation, sediment and glaucoma separation, olive oil filtration are explained.

Course Code


CGT 267 INTERNSHIP 3rd SemesterThis course is the same with CGT166 INTERNSHIP. It can be taken by the students from 5th mid-term or upper.

4TH SEMESTER

Course Code


CGT202 DAIRY TECHNOLOGY II 4th Semester 3 1 4 4

In the first module with the subject of “Controlling yoghurt production”, subjects such as Turkish Food Codex, producing yoghurt according to TS 1018, TS 1019, TS 1330, TS 10935, TS ISO 7889, TS ISO 9232, TS 9786 and TS 9700/T1, producing fruit yoghurt according to TS 9700/T1, TS 1018, TS ISO 7889, TS ISO 9232 and TS 1019, producing probiotic yoghurt are mentioned. In the second module with the subject of “Controlling buttermilk and kefir production”, subjects such as Turkish Food Codex, producing buttermilk from yoghurt in view of the standards of buttermilk and fermented products rescript and kefir production according to Turkish Food Codex are mentioned. In the third module with the subject of “Controlling butter production”, subjects such as TS 3071 cream-oil ingredient, cream production according to gravimetric method, pre-operations to cream according to TS 1864 Cream and Heavy cream standard; conditioning cream according to TS 1864 Cream and Heavy cream standard; churning cream according to TS 331/T2 butter standard; packaging and storing butter are explained. In the last module with the subject of “Controlling ice-cream production”, subjects such as calculating ice-cream components according to Turkish Food Codex and TS4265, preparing the mixture, pre-operations for ice-cream according to Turkish Food Codex and TS4265, freezing and packaging processes are mentioned.

Course Code


CGT204 FRUIT AND VEGETABLE PRODUCTS TECHNOLOGY II

4th Semester 2 0 2 4

In the first module with the subject of “Controlling fruit juice production”, subjects such as preparing mash, pressing mash, decantation and clarification, filtration, concentration, back dilution and pasteurization are explained. In the second module with the subject of “fruit nectar”, subjects such as preparing mash, heat treatment, producing fruit pulp, pulp concentration, back dilution and pasteurization are mentioned. In the third module with the subject of “Pickle Production”, subjects such as preparing raw material and brine, filling and fermentation processes are explained. In the last module with the subject of “vinegar production”, subjects such as preparing raw material, fermentation, clarification and pasteurization are mentioned.

Course Code


CGT206 MEAT AND PRODUCTS TECHNOLOGY II


In the first module with the subject of “Producing further processed meat products-1” hot dog production and sausage production are explained. In the second module with the subject of “Producing further processed meat products-2” fermented sausage production and pastrami production are explained. In the last module with the subject of “Producing further processed meat products-3” canned meat production, fried meat production, ham production, smoked tongue production, jelly tripe production are explained.


CodeCGT208 ALCOHOLIC AND

NONALCOHOLIC BEVERAGE TECHNOLOGY


In the first module with the subject of “Controlling beer production”, subjects such as must, boiling process, cooling and filling process are mentioned. In the second module with the subject of “Controlling wine production”, subjects such as pre-operations, pressing, fermentation, maturation and filling processes are explained. In the last module with the subject of “Controlling fizzy drink production”, subjects such as preparing mixture and CO2 addition are explained.

Course Code


CGT 210 PROFESSIONAL ETHICS 4th Semester 1 1 2 2

In the first module with the subject of “Analyzing ethics and morality”, subjects such as ethics, morality and the factors that play important role on ethics and morality are explained. In the second module with the subject of “Keeping up with professional ethics”, subjects such as professional ethics, professional corruption, the results of unethical behaviors and social responsibilities are mentioned.

Course Code


CGT212 CEREAL TECHNOLOGY II (ELECTIVE)


In the first module with the subject of “Controlling pasta production”, subjects such as kneading, vacuuming, pressing, moulding and cutting, dehydrating, cooling and silage in view of Turkish food codex are explained. In the second module with the subject of “Controlling biscuits and cookies production”, subjects such as preparing the mixture, kneading, shaping and cooking according to Turkish food codex are mentioned. In the third modüle with the subject of ‘Controlling cake production’ subjects such as mixing, forming, cooking in view of Turkish food codex are explained. In the fourth module with the subject of “Controlling cereal production for breakfast”, subjects such as milling, cooking, floating, pulping and dehydrating in view of Turkish food codex are explained. In the last module with the subject of “Controlling pulse production”, subjects such as peeling, foliation, oiling and shelling according to Turkish food codex are explained.


CodeCGT214 OPERATIONAL

MANAGEMENT II (ELECTIVE)


In the first module with the subject of “Performing management functions”, subjects such as planning, organizing, directing, coordinating and controlling are explained. In the second module with the subject of “Managing human resources”, subjects such as occupational analysis, planning human resources, finding worker candidates, choosing worker candidates, orientation education, evaluating worker performance, determining educational needs of worker, career planning are explained. In the third module with the subject of “Managing production facilities”, subjects such as planning production, organization, capacity and stock planning are explained. In the fourth module with the subject of “Managing marketing facilities”, subjects such as determining target market, pricing policies, delivering policies, managing customer relations are explained. In the last module with the subject of “Managing the financial structure of the operation”, subjects such as managing activity account, managing debts and credits, managing resources are explained.

Course Code


CGT 216 INFORMATION AND COMMUNICATION TECHNOLOGY (ELECTIVE)


In the first module with the subject of “Communicating in Internet environment”, subjects such as internet and internet browser, managing electronic mail, news groups/forums, web-based learning, personal web-site, and electronic trade are mentioned. In the second module with the subject of “Job application in Internet environment”, subjects such as writing CV on word processor, internet and career, preparations for job interview are explained. In the third module with the subject of “Arranging numerical data”, subjects such as worksheet, formulas and functions and graphics are mentioned. In the last module with the subject of “Preparing a presentation material with a ready-made template”, information about preparing a presentation is given.


Code

CGT 218 MENU PLANNING (ELECTIVE)


In the first module with the subject of “Making arrangements for menu planning”, subjects such as making preliminary arrangements appropriate for customer and service type, making cost-control, defining recipes of selected meals for standardization and defining product cost for calculating the portion cost according to standard ingredients of meals are mentioned. In the second module with the subject of “Menu planning” , subjects such as planning table d’hote menu according to customer type and table d’hote menu criteria, selecting ala carte meals appropriate for restaurant concept and customers, arranging menu cards, selecting banquet meals according to the preferences of the owner and property of the banquet and planning banquet menu are mentioned. In the third module with the subject of “Diet menu”, subjects such as menu planning appropriate for dietary principles of cardiovascular, digestive system and diabetes diseases are mentioned. In the last module with the subject of “Menu for private situations”, subjects such as menu planning by selecting the type of meals according to private requests of guests like sportsmen, children and teenagers, elderly people and vegetarians are mentioned.

Course Code


CGT220 QUALITY ASSURANCE AND STANDARTS (ELECTIVE)


The module “Applying quality ensuring and systems-1”, covers operations about standardizations, quality and standards in production and service, management quality and standards. The module “Applying quality ensuring and systems-2”, covers implementing quality and standards during service process, quality and standards in environment management.

Course Code


CGT222 QUALITY MANAGEMENT SYSTEMS (ELECTIVE)

4thSemester 2 0 2 2

The first module “Creating Substructure of Quality Management System” gives information about quality concept, standard and standardization, the importance of standard in production and service sector, management quality and standard and environment. The last module “Applying Quality Standards” covers that quality management system models, strategic management, joining management, process and source management systems and perfection.

THE COURSES TOWARDS OTHER PROGRAMS THAT REFLECT THE PROGRAM

Course Code


CGT HYGIENE AND SANITATION IN FOOD INDUSTRY

2 0 2 3

The module with the subject of “Personal hygiene-1”, information is given to the students about wearing uniform appropriately, implementing personal hygienic rules, implementing sanitation rules in toilets in wash-hand stands. “Personal hygiene-2”, information is given to the students about periodical health controls according to legislations. The module with the subject of “Implementing hygienic and disinfection rules in business”, information is given to the students about applying sanitation rules in entrance and exit according to legislation, cleaning materials, cleaning and disinfection in food industry.

Course Code


CGT QUALITY ASSURANCE SYSTEM AND APPLICATION STANDARTS

2 0 2 3

The module “Applying quality ensuring and systems-1”, covers operations about standardizations, quality and standards in production and service. The module “Applying quality ensuring and systems-2”, covers management quality and standards, implementing quality and standards during service process. The module “Applying quality ensuring and systems-3”, covers, quality and standards in environment management.

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