Studies and Graduation
Course Structure Diagram with Credits
University Compulsory Courses
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| BTU100 | COMPUTER LITERACY | 2 | - | 2 | 2 |
| GSBHSH | FINE ARTS ELECTIVE/FIRST AID | - | 2 | 1 | 1 |
| KRY100 | CAREER PLANNING | 1 | - | 1 | 2 |
| ORY100 | INTRODUCTION TO UNIVERSITY LIFE | 1 | - | 1 | 1 |
First Term (Fall)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| ATA101 | ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. I | 2 | - | 2 | 2 |
| KGK101 | GENERAL MICROBIOLOGY | 2 | 1 | 3 | 5 |
| KGK103 | GENERAL CHEMISTRY | 3 | - | 3 | 5 |
| KGK105 | LABORATORY TECHNIQUES | 2 | 1 | 3 | 4 |
| KGK107 | FOOD CHEMISTRY | 2 | - | 2 | 3 |
| KGK109 | HYGIENE AND SANITATION | 2 | - | 2 | 2 |
| KMY111 | ENGLISH I | 4 | - | 4 | 4 |
| KMY117 | MATHEMATICS | 2 | - | 2 | 3 |
| TÜRK101 | TURKISH I | 2 | - | 2 | 2 |
Second Term (Spring)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| ATA102 | ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. II | 2 | - | 2 | 2 |
| KGK102 | FOOD ANALYSIS | 2 | 1 | 3 | 3 |
| KGK104 | FOOD MICROBIOLOGY | 2 | 1 | 3 | 4 |
| KMY112 | ENGLISH II | 4 | - | 4 | 4 |
| SEÇ001 | ELECTIVE COURSE I | 3 | - | 3 | 5 |
| SEÇ002 | ELECTIVE COURSE II | 3 | - | 3 | 5 |
| SEÇ003 | ELECTIVE COURSE III | 3 | - | 3 | 5 |
| TÜRK102 | TURKISH II | 2 | - | 2 | 2 |
Third Term (Fall)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| KGK201 | ANALYSES OF MILK AND MILK PRODUCTS | 2 | 1 | 3 | 5 |
| KGK203 | ANALYSES OF MEAT AND MEAT PRODUCTS | 2 | 1 | 3 | 5 |
| KGK205 | ANALYSES OF CEREAL AND CEREAL PRODUCTS | 2 | 1 | 3 | 5 |
| SEÇ004 | ELECTIVE COURSE IV | 3 | - | 3 | 5 |
| SEÇ005 | ELECTIVE COURSE V | 3 | - | 3 | 5 |
| SEÇ006 | ELECTIVE COURSE VI | 3 | - | 3 | 5 |
Fourth Term (Spring)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| KMY202 | VOCATIONAL TRAINING IN BUSINESS | - | 40 | 20 | 30 |
Professional Elective Courses
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| SEÇ253 | METHODS OF INSTRUMENTAL ANALYSIS | 3 | - | 3 | 5 |
| SEÇ254 | TECHNOLOGY OF ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES | 3 | - | 3 | 5 |
| SEÇ255 | ANALYSIS OF HONEY AND CONFECTIONERY | 3 | - | 3 | 5 |
| SEÇ256 | PRINCIPLES OF NUTRITION | 3 | - | 3 | 5 |
| SEÇ257 | BIOTECHNOLOGY | 3 | - | 3 | 5 |
| SEÇ258 | FUNCTIONAL FOODS | 3 | - | 3 | 5 |
| SEÇ259 | FOOD FLAVORS | 3 | - | 3 | 5 |
| SEÇ260 | FOOD STORAGE, TRANSFER AND CONSERVATION | 3 | - | 3 | 5 |
| SEÇ261 | FOOD ADDITIVES | 3 | - | 3 | 5 |
| SEÇ262 | FOOD REGULATION | 3 | - | 3 | 5 |
| SEÇ263 | FERMENTATION TECHNOLOGIES IN FOOD PRODUCTION | 3 | - | 3 | 5 |
| SEÇ264 | LABORATORY QUALITY MANAGEMENT SYSTEMS AND ACCREDITATION | 3 | - | 3 | 5 |
| SEÇ265 | ANALYSIS OF FRUIT AND VEGETABLE PRODUCTS | 3 | - | 3 | 5 |
| SEÇ266 | SPECIAL FOODS | 3 | - | 3 | 5 |
| SEÇ267 | PRINCIPLES OF PROCESS | 3 | - | 3 | 5 |
| SEÇ268 | SUSTAINABLE LAND MANAGEMENT | 3 | - | 3 | 5 |
| SEÇ269 | OIL ANALYSES | 3 | - | 3 | 5 |
Common Elective Courses
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| SEÇ101 | GENERAL BUSINESS | 3 | - | 3 | 5 |
| SEÇ102 | ENTREPRENEURSHIP AND LEADERSHIP | 3 | - | 3 | 5 |
| SEÇ103 | COMMUNICATION | 3 | - | 3 | 5 |
| SEÇ104 | HUMAN RESOURCES MANAGEMENT | 3 | - | 3 | 5 |
| SEÇ105 | QUALITY MANAGEMENT | 3 | - | 3 | 5 |
| SEÇ106 | CUSTOMER RELATIONS MANAGEMENT | 3 | - | 3 | 5 |
| SEÇ107 | FINANCIAL MANAGEMENT | 3 | - | 3 | 5 |
| SEÇ108 | EFFECTIVE SALES TECHNIQUES | 3 | - | 3 | 5 |
| SEÇ109 | VOCATIONAL ENGLISH | 3 | - | 3 | 5 |
| SEÇ110 | PUBLIC SPEAKING | 3 | - | 3 | 5 |
| SEÇ111 | INDUSTRY 4.0 | 3 | - | 3 | 5 |
| SEÇ112 | OCCUPATIONAL SAFETY | 3 | - | 3 | 5 |
| SEÇ113 | PROJECT MANAGEMENT | 3 | - | 3 | 5 |
| SEÇ114 | ADVANCED MATHEMATICS | 3 | - | 3 | 5 |
| SEÇ115 | GEOMETRY | 3 | - | 3 | 5 |
| SEÇ116 | STRATEGY AND WEAPON SYSTEMS IN HISTORY | 3 | - | 3 | 5 |
| SEÇ117 | DEEP LEARNING | 3 | - | 3 | 5 |
- T Theoretical hours
- P Practice hours
- C Credit
- ECTS European Credit Transfer System