Head of Department: Doç. Dr. Meryem KARA

Erasmus Co-ordinator: Doç. Dr. Meryem KARA

Farabi Coordinator: Öğr. Gör. Hatice Berna POÇAN

Mevlana Coordinator

ECTS Coordinator:

Purpose: The aim of the Food Technology program is to train manpower with the theoric and practical knowledge of food raw materials and food composition, food processing, physical, chemical and microbiological quality control, food safety and food legislation with the title of Food Technician who can work in the production and quality control laboratories of food industry.

Vision: To achieve the training of staff with professional qualifications, performing technical studies related to field in line with the needs of the food industry and following scientific and technological developments. Furthermore, to train individuals who have the ability to practice for the profession with following properties: Respecting historical and social values, socially responsible, having universal, social and professional ethic awareness, follow the developments in science and technology with the awareness of the necessity of lifelong learning, self-renewing, have knowledge and awareness of occupational safety, worker health and environmental protection, following-up jobs in industry and service sector.

Mission: To train food technicians with following criteria: Having universal knowledge ideal, equipped with sufficient knowledge, self-confidence, using acquired knowledge and practices effectively in areas such as food production, quality assurance, research and development studies and food control, having professional ethics, to innovations.

Program Language: Turkish

Program Description: The aim of food technology programme in food processing department of Cumra Vocational High School, is to educate graduates with the necessary knowledge and skills within the food chain and act as an intermediate individual, ranging from the production of raw materials to the use by the consumer, in food industry. In this program, students are practically trained in cereal technology, meat technology, fruit and vegetable processing technology, fermentation technology, food microbiology after basic courses such as food chemistry, nutrition, food processes, general microbiology.In addition, the program aims to improve the quality of graduates by providing English, laboratory and computer management trainings. Graduates of the Food Technology program are awarded with Associate Degree and Food Technician title. The graduates can meet the need of technical staff in food production enterprises, municipalities, agriculture directorates, food factories and laboratories and also they can work as responsible managers in food enterprises that Turkish Food Codex allows.

Admissions Requirements: Candidates must have high school diploma and must have enough points from University Student Selection Examination (YGS-2), or transfer can be done from the relevant departments of vocational high schools with the right to pass without examination.

Recognition of Prior Learning: The rules and regulations for recognition of formal prior learning are well defined. Transfer can be made among the institutions of which equivalency is recognized by Higher Education Council. Also successful vocational school graduates to continue their educaiton to obtain Bachelors degrees if they are successful in the ion and the placement examination (DGS, i.e. vertical transfer examination) are admitted. The courses to be taken by these students are determined by the relevant department, on the basis of courses they have completed in the programs from which they have graduated. Recognition of prior non-formal and in-formal learning is at the ning stage in Turkish Higher Education Institutions. The exams of exemption are organised at the start of each year at the University for the courses of English Language and Computer Skills. The students who have completed the proficiencies for these courses on his/her own or through other means, and believe that they have achieved the learning outcomes specified are given the right to take the exemption exam. The students who achieve a passing grade from these exams are held exempt from the related course in the curriculum.

Graduation Requirements: In order to obtain a pre-bachelor degree from Food Technology program, students must complete all the required elective courses (total 120 ECTS credits) in the program and the general weighted average must be at least 2.0 out of 4.00.

Principles of Assessment and Evaluation: All student must attend %70 of theoretical lessons and %80 of practical lessons for applying new semester lessons and the final exams. All students must attend 1 visa exam and 1 final exam for all lessons. Succeeding point include visa exam (assignment, practical exam, quiz, etc also can be used) %40, and final exam %60. All exams are evaluated over 100 points. Students must obtain at least 40 points at final exam. A student has received AA, BA, BB, CB, CC, DC and DD letter grade, are considered successful. Success all lessons (120 ECTS), get at least 2.00 weighted grade point out of 4.00 and passing internship.

Employment Opportunities: The graduates of the Food Technology Program can work as Food Technician in the public sector related to the food industry, the institutions affiliated to the Ministry of Food, Agriculture and Livestock, Hygiene Institute, Municipalities, Provincial Health Directorates and private sector organizations (fruit and vegetable products, meat and dairy products, vegetable oil and cereal products, fermented products companies, catering industry, private laboratories, R & D and quality control laboratories.

Jump to Top Degree Programs: Upon successful completion of the associate degree program, the graduates can make vertical transition to four-years degree programme of universities having Food Engineering, Chemistry, Nutrition and Dietetics, Plant Protection and Agricultural Biotechnology Departments provided that they have sufficient scores from ÖSYM (Vertical Transition Exam) exam.