Program Learning Outcomes
1. Has basic, up-to-date, and practical knowledge related to the profession.
2. Has knowledge about occupational health and safety, environmental awareness, and quality processes.
3. Follows current developments and practices related to the profession and uses them effectively.
4. Effectively uses information technologies (software, programs, animation, etc.) related to the profession.
5. Has the ability to evaluate professional problems and issues independently with an analytical and critical approach and to propose solutions.
6. Can effectively present thoughts at the level of knowledge and skills through written and oral communication and express them clearly.
7. Takes responsibility as a team member to solve complex and unforeseen problems encountered in applications related to the field.
8. Has awareness of career management and lifelong learning.
9. Has social, scientific, cultural, and ethical values in the stages of collecting, applying, and announcing the results of data related to the field.
10. Follows information in the field and communicates with colleagues by using a foreign language.
11. Explains raw materials, additives, packaging materials, hygiene, and sanitation used in the food sector.
12. Explains and applies food production and processing technologies.
13. Applies quality management systems and quality assurance protocols in the food industry.