TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | G109 |
| Name | Career Development |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 1-0 (T-A) (17 Week) |
| ECTS | 1 ECTS |
| National Credit | 1 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. AZMİ YALÇIN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course aims to help students identify their areas of interest and aptitude, personal characteristics and values, and to raise their awareness of the labour market and the skills required when entering the world of work, thereby enabling them to develop a career plan that aligns with their future goals.
Course Content
The course aims to help students understand their interests, talents, values, and professional personality for the purposes of career planning and development and to gain knowledge about the labor market. It covers topics such as the skills required when entering the world of work. In addition to providing information on these topics, various activities and assessments will be used to facilitate self-awareness and personal development. Opportunities for students to interact with guests from different sectors will be provided.
Course Precondition
None
Resources
Öztemel, K. (2019). Kariyer planlama ve geliştirme. Ankara: Pegem Yayıncılık.
Notes
Öztemel, K. (2019). Kariyer planlama ve geliştirme. Ankara: Pegem Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognises areas of interest. |
| LO02 | Explains professional values. |
| LO03 | Explains the skills required when entering the world of work. |
| LO04 | Explains how to access useful resources during your career. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 3 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction, Course Aims and Objectives | Preparation | Öğretim Yöntemleri: Beyin Fırtınası, Benzetim |
| 2 | Career, skills, talents, career management | Literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | National and international exchange programmes | Literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Grup Çalışması |
| 4 | Basic communication skills | Literatüre review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 5 | Civil society organisations | Preperation | Öğretim Yöntemleri: Soru-Cevap, Beyin Fırtınası, Örnek Olay |
| 6 | Soft skills and abilities 1 | Litratüre review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Soft skills and abilities 2 | Literature review | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Prepertaion to exam | Ölçme Yöntemleri: Proje / Tasarım, Performans Değerlendirmesi |
| 9 | Industry Days: Public Sector | Prepertaion | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Benzetim |
| 10 | Diction and body language | Preperation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 11 | Preparation of CV and cover letter | Preperation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 12 | Industry Days: Private sector | Preperation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Industry Days: Academy | Preperation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Industry Days: Entrepreneurship | Preperation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 15 | Course assessment and project details | Literature review | Öğretim Yöntemleri: Gösteri, Grup Çalışması, Anlatım, Alıştırma ve Uygulama |
| 16 | Term Exams | Preperation | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Preperation | Ölçme Yöntemleri: Proje / Tasarım, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 12 | 1 | 12 |
| Out of Class Study (Preliminary Work, Practice) | 12 | 1 | 12 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 26 | ||
| Total Workload / 25 (h) | 1,04 | ||
| ECTS | 1 ECTS | ||