775 DAIRY PRODUCTS TECHNOLOGY

GENERAL INFORMATION
Pamukkale University, Acıpayam Vocational School, Food Processing Department, Dairy and Products Technology Program started education at associate degree level by taking students in the 2011-2012 academic year. Food Processing Department Dairy Products Technology Associate degree program is a 2-year program consisting of 120 ECTS credits. The program includes ECTS determined for the second cycle (second cycle) defined in the "European Qualifications Upper Framework in Higher Education (QF-EHEA)" of the Bologna Process and the "5th Level" qualifications defined in the "Turkish Higher Education Qualifications Framework (TYYÇ)". credit terms and level qualifications; it also provides the "Level 5" qualifications defined in the "European Lifelong Learning Qualifications Framework (EQF-LLL)". The program includes theoretical and applied courses suitable for the field. There is one application laboratory for applied courses. Within the scope of the program, in addition to the courses, the students also do internships for 30 working days. The language of the program is Turkish and the general quota is 20.

Objective
The purpose of Milk and Dairy Products Technology Program is to train two-year degreed qualified personnel with Milk Technician title who can adapt to developing new technologies by performing application-oriented education.


Admission Requirements
The admission of students to the Food Processing Department/Milk and Dairy Products program is carried out in line with the students who attend the Higher Education Institutions Exam (YKS) conducted by ÖSYM every year, obtaining sufficient points from the TYT score type and choosing them. In addition, in case of student application with Inter-institutional Transfer, Central Transfer, the student is accepted according to the result of whether the application complies with the relevant regulation article and procedure.

Graduation Requirements
Ranking is made on the basis of the general averages of the students who graduated in the spring semester. Students who take the first three places in each program graduate with the titles of the first, second, and third place in the program. These titles are shown in the student's grade sheets and a document is given. Those whose academic average is between 3.50 and 3.75 graduate as honor students, those who are 3.75 and above graduate as high honor students, this situation is shown in the student's grade charts and a document is given.

Career Opportunties
Students who successfully graduate from the Dairy and Products Technology Program; Public institutions and organizations: Provincial and District Directorates of the Ministry of Agriculture and Rural Affairs, Research Institutes and Municipalities. Agricultural Cooperatives: Agricultural Credit Cooperatives, Agricultural Sales Cooperatives and Agricultural Development Cooperatives Private Sector Enterprises: Enterprises engaged in the production and marketing of milk and its products (dairy factories, dairies, ice cream factories, etc.), private food laboratories. Own businesses: Milk and dairy products production and marketing businesses. are employed.

Qualification Awarded
Dairy Products Technology

Level of Qualification
Short Cycle (Associate's Degree)

Recognition of Prior Learning
For students who want to transfer from higher education institutions in Turkey to Pamukkale University, the provisions of the "Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer" are applied.

Qualification Requirements and Regulations
Ranking is made on the basis of the general averages of the students who graduated in the spring semester. Students who take the first three places in each program graduate with the titles of the first, second, and third place in the program. These titles are shown in the student's grade sheets and a document is given. Those whose academic average is between 3.50 and 3.75 graduate as honor students, those who are 3.75 and above graduate as high honor students, this situation is shown in the student's grade charts and a document is given.

Access to Further Studies
Students who graduate from the program pass the Vertical Transfer Exam can transfer to undergraduate programs as, Department of Nutrition and Dietetics of the Faculty of Health Sciences, Department of Food Engineering from the Faculty of Engineering and Dairy Technology Department of the Faculties of Agriculture (they graduate with the title of Agricultural Engineering), Faculty of Applied Sciences / School of Food Technology, Chemistry in the Faculties of Arts and Sciences. In addition, graduate students can enroll in Anadolu University Open Education Faculty of Economics or Faculty of Business undergraduate programs without examination.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Lecturer ATİKE NUR DURAK  adurak@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1Have basic, current and practical information about the profession.
2Have knowledge about occupational health and safety, environmental awareness and quality processes.
3Follow and uses current developments and practices for the profession effectively.
4Uses information technologies related to the profession effectively.
5Has the ability to independently evaluate professional problems and issues with an analytical and critical approach and propose solutions.
6Can effectively present thoughts through written and oral communication at the level of knowledge and skills and express them in an understandable manner.
7Takes responsibility as a team member to solve complex and unpredictable problems encountered in applications related to the field.
8Have awareness of career management and lifelong learning.
9Have social, scientific, cultural and ethical values in the stages of collecting, applying and announcing the results of the data related to the field.
10Follow the information in the field and communicate with colleagues using a foreign language.
11Have knowledge and apply information about raw materials, additives, packaging materials, hygiene-sanitation and food safety rules and legal regulations used in the dairy and dairy products industry.
12Gains and applies technical knowledge in milk processing and dairy product production technologies.
13Have the ability to make the necessary planning and using the tools/equipments and have reporting skills for chemical, physical, instrumental and sensory quality control analyses in laboratories related to the field,
14Become conscious and knowledgeable about Ataturk's Principles and Revolution History, children's rights, and social responsibility.
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
PerformanceIn this method, the teacher performs activities such as experiments and demonstrations in front of the class, students try to learn by looking and watching. This method is usually applied where there are limited facilities and in dealing with dangerous experimental situations.
Concept MapsExpress a relation network, based on figures, graphics and words propositions and principles. It enables visual learning. These steps are followed: 1) Concepts about the subjects to be taught are listed. 2) The name of the subject that will be taught is written at the top.3) Relations between
Cooperative LearningCooperative Learning is; a kind of learning that is based on students working together for a common purpose. Children with different skills come together in heterogeneous groups and learn by helping each other. Students gain experiences such as becoming aware of the unity within the
Simulation Expresses situations where in real life learning is dangerous, difficult to reach and expensive and where students work on models which are very similar to the real thing. For example, before airplane pilots and astronauts embark their aircrafts and spacecrafts, they perform applications
Role Playing Role-playing is a learning way which helps students to express their own feelings and thoughts by playing the role of other personalities. It is necessary that students use creative thinking to succeed. Students put themselves in someone’s place by purifying themselves from their actual
Drama Drama is a method in which students learn a skill or situation by reenacting in front of the class. As well as gaining knowledge by experience, it has important effects on the development of verbal expression and socialization. It enables us to bring up individuals who are creative, productive,
InterviewThis is when the teacher brings in (writers, artists, designers, writers, illustrators, etc.) because he/she is not equipped with the adequate facilities to do with certain issues or situations. It is a technique that triggers the senses of students. In some cases, students interview certain people
Programmed InstructionAt its basis lays the Individualization of instruction. Programmed instruction is an individual teaching technique, guided by the reinforcement principles of Skinner. Its Basic principles are: the principle of small steps, the principle of effective participation, the achievement principle, the
DebateDebate is a type of discussion on a topic in compliance with certain rules and procedures. Debate, is two groups of students in either twos or threes, putting forward points, which are for or against an idea, proposal, point, action or recommendation.  The aim is to discuss topic ideas that
The opposite panelIs one of the two groups just asking the question, while another assumes the role of responder. With this technique it is possible to repeat / revise issues that have already been processed. The Class is divided into two. Half is located within the group for asking questions and half for 
Group 66In This technique, six-person groups are created in the classroom focusing student's attention and attracting interest by introducing a concept or problem. It gets its Name form, the 6 minutes given to a topic to be discussed by a group of 6. Group size can vary depending on the number of
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

PO - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESField Specific Competencies 01
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
    

PO - FOE (Vocational)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESField Specific Competencies 01
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
    

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 2 Compulsory
TKD 101 TURKISH LANGUAGE - I 2+0 2 Compulsory
STT 101 HYGIENE AND SANITATION 2+0 3 Compulsory
STT 107 MICROBIOLOGY 3+1 4 Compulsory
STT 109 UNIT OPERATOINS IN DAIRY PLANTS 3+0 3 Compulsory
ING 125 ENGLISH- I 2+0 2 Compulsory
ASC 235 INFORMATION AND COMMUNICATION TECHNOLOGY 2+0 3 Compulsory
STT 121 OCCUPATIONAL MATHEMATICS 3+0 3 Compulsory
LVS 126 LABORATORY TECHNIQUES 2+0 3 Compulsory
LVS 220 ENVIRONMENTAL PROTECTION 2+0 2 Compulsory
- Field Elective 1 3+0 3 Elective
  Total 30  
1st Semester Elective Groups : Field Elective 1

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 2 Compulsory
TKD 102 TURKISH LANGUAGE - II 2+0 2 Compulsory
STT 108 DAIRY MICROBIOLOGY 2+1 3 Compulsory
KRY 201 CAREER PLANNING 2+0 2 Compulsory
ING 126 ENGLISH-II 2+0 2 Compulsory
STT 207 ANALYSIS OF DAIRY PRODUCTS 3+1 4 Compulsory
STT 122 TECHNOLOGY OF FERMENTED DAıRY PRODUCTS 2+2 4 Compulsory
CGL 333 RIGHTS OF THE CHILD AND FAMILY EDUCATION 2+0 2 Compulsory
- Field Elective 3+0 3 Elective
- Field Elective 3+0 3 Elective
- Field Elective 3+0 3 Elective
  Total 30  
2nd Semester Elective Groups : Field Elective

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
STT 205 FOOD INDUSTRY MACHINES 3+0 3 Compulsory
STT 209 CHEESE TECHNOLOGY 3+1 3 Compulsory
STT 202 ICE CREAM TECHNOLOGY 1+1 2 Compulsory
STT 112 DRINKING MILK AND CONCENTRATED MILK PRODUCTS TECHNOLOGY 2+1 3 Compulsory
UTH 220 PROFESSIONAL ENGLISH 2+0 2 Compulsory
STT 215 QUALITY ASSURANCE AND STANDARDS (PRODUCTION) (OPTIONAL) 3+0 3 Compulsory
STT 117 OCCUPATIONAL HEALTH AND SAFETY 2+0 2 Compulsory
- Non-Field Elective 3 2+1 3 Elective
- Field Elective 3 3+0 3 Elective
- Field Elective 3 3+0 3 Elective
- Field Elective 3 3+0 3 Elective
  Total 30  
3rd Semester Elective Groups : Field Elective 3
3rd Semester Elective Groups : Non-Field Elective 3

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ISME 200 VOCATIONAL TRAINING IN WORKPLACE 5+35 30 Compulsory
  Total 30  


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
PROFESSIONAL ENGLISHC              
ANALYSIS OF DAIRY PRODUCTSC              
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC              
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC              
CAREER PLANNINGC              
CHEESE TECHNOLOGYC              
DAIRY MICROBIOLOGYC              
DRINKING MILK AND CONCENTRATED MILK PRODUCTS TECHNOLOGYC              
ENGLISH- IC              
ENGLISH-IIC              
ENVIRONMENTAL PROTECTIONC              
FOOD INDUSTRY MACHINESC* *** *   *** 
HYGIENE AND SANITATIONC              
ICE CREAM TECHNOLOGYC              
INFORMATION AND COMMUNICATION TECHNOLOGYC              
LABORATORY TECHNIQUESC              
MICROBIOLOGYC              
OCCUPATIONAL HEALTH AND SAFETYC              
OCCUPATIONAL MATHEMATICSC  * *   *  ** 
QUALITY ASSURANCE AND STANDARDS (PRODUCTION) (OPTIONAL)C              
RIGHTS OF THE CHILD AND FAMILY EDUCATIONC              
TECHNOLOGY OF FERMENTED DAıRY PRODUCTSC              
TURKISH LANGUAGE - IC              
TURKISH LANGUAGE - IIC              
UNIT OPERATOINS IN DAIRY PLANTSC* * **  * *** 
VOCATIONAL TRAINING IN WORKPLACEC              
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
ADVERSE PRODUCT OF MILKE              
BIOCHEMISTRYE              
BUTTER TECHNOLOGYE              
CITIZENSHIP AND HUMAN RIGHTSE              
ENZYME TECHNOLOGYE              
ESTABLISHMENT AND ORGANIZATION OF DAIRY PLANTSE              
FINANCIAL LITERACYE              
FIRST AID AND HEALTHE              
FOOD CHEMISTRYE              
FOOD LEGISLATIONE              
FOOD PACKAGINGE              
MEDIA LITERACYE              
NUTRITIONE              
RESEARCH METHODS AND TECHNIQUESE              
SENSORY EVALUATION TECHNIQUES FOR FOODSE              
SHELF LIFE IN FOODSE              
SOCIAL GENDER EQUALITYE              
VOLUNTEERING ACTIVITIESE              
L+P: Lecture and Practice
C: Compulsory
E: Elective
PO: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey