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Course Description Course Name : Proficiency Course** Course Code : YLGM-203 Course Type : Compulsory Level of Course : Second Cycle Year of Study : 2 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Prof.Dr. CAHİDE YAĞMUR Prof.Dr. MEHMET GÜVEN Prof.Dr. NURAY GÜZELER Prof.Dr. TURGUT CABAROĞLU Prof.Dr. ZERRİN ERGİNKAYA Prof.Dr. HÜSEYİN ERTEN Assoc.Prof.Dr. SERKAN SELLİ Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL Asst.Prof.Dr. IŞIL VAR Asst.Prof.Dr. MEHMET SERTAÇ ÖZER Asst.Prof.Dr. ASİYE AKYILDIZ Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Applies the regarding steps for problem solving Conducts research in a specific subject Presents the findings to expert or non-expert groups Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The purpose of this course is to help students conduct independent research in food engineering with adherence to scientific principles, complete research in a timely manner, present and publish the findings in a convincing way. Course Contents : The thesis study involves research related to pre-specified topic and is directed by an academic advisor. The advisor supports the student in his or her research and provides guidance for conducting his or her research in an ethical manner. Language of Instruction : Turkish Work Place : Classrooms, laboratories   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Literature review, access to information None Lecture, discussion 2 Literature review, access to information None Lecture, discussion 3 Literature review, access to information None Lecture, discussion 4 Literature review, access to information None Lecture, discussion 5 Literature review, access to information None Lecture, discussion 6 Literature review, access to information None Lecture, discussion 7 Literature review, access to information None Lecture, discussion 8 Literature review, access to information None Lecture, discussion 9 Literature review, access to information None Lecture, discussion 10 Literature review, access to information None Lecture, discussion 11 Literature review, access to information None Lecture, discussion 12 Literature review, access to information None Lecture, discussion 13 Literature review, access to information None Lecture, discussion 14 Literature review, access to information None Lecture, discussion 15 Literature review, access to information None Lecture, discussion 16/17 Literature review, access to information None Lecture, discussion   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Books, articles and other scientific documents related to their study fields Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 14 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 3 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 5 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 4 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 5 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 5 70     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 14 4 56     Mid-term Exams (Written, Oral, etc.) 1 5 5     Final Exam 1 5 5 Total Workload: 150 Total Workload / 25 (h): 6 ECTS Credit: 6