TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS110 |
| Name | Deontology |
| Term | 2018-2019 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
Prof. Dr. IŞIL VAR ÖNGEL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching deontology, which is an ethical notion that claims to be the basis of morality as a fundamental, claiming that it is ethical behavior that should be done in moral care, irrespective of the results of some actions, introducing the profession of food engineering, teaching ethical rules of profession ethics and profession ethics and clarifying food ethics
Course Content
Ethical and professional ethics, which are moral philosophies, ethical rules in engineering and food engineering
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know general concepts of morality and moral philosophies. |
| LO02 | knows the food engineering profession more closely. |
| LO03 | Learn the concept of occupational ethics and ethical rules in the engineering profession |
| LO04 | knowledge about the functions of the professional chamber |
| LO05 | Becomes aware of practices against food |
| LO06 | Discuss on Moral Life and Evolution |
| LO07 | Becomes aware of Moral philosophies |
| LO08 | Becomes aware of Moral philosophies |
| LO09 | Beneficiary moral theory and related concepts |
| LO10 | learn about KANTs moral theory related deontology |
| LO11 | Becomes aware of Food and ethics |
| LO12 | learn about hala-haram and cosher food |
| LO13 | learns how to rise in workplaces and, what the concept of mediocre |
| LO14 | Have awareness about mobbing |
| LO15 | To be able to read and discuss at least one book about the subject of the course. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 0 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 0 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 0 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 0 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 0 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 0 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 0 |
| PLO10 | - | Complies with teamwork | 0 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 0 |
| PLO12 | - | Knows the necessity of lifelong learning. | 0 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 0 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 0 |
| PLO16 | - | is respectful of professional ethics | 0 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 0 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and history of food engineering, content of education | Related topics in the course note | |
| 2 | Definition and concepts such as deontology, ethics, occupation, work, professional ethics | Related topics in the course note | |
| 3 | Job attitudes | Related topics in the course note | |
| 4 | Ethical rules of engineering profession | Related topics in the course note | |
| 5 | The main principles of profession | Related topics in the course note | |
| 6 | Moral Life and Evolution | Related topics in the course note | |
| 7 | Moral philosophies,to read at least one book related tis subject | Related topics in the course note | |
| 8 | Mid-Term Exam | Related topics in the course note | |
| 9 | Mid-term exams | Related topics in the course note | |
| 10 | Beneficiary moral theory and related concepts | Related topics in the course note | |
| 11 | KANTs moral theory | Related topics in the course note | |
| 12 | Food and ethics | Related topics in the course note | |
| 13 | halal-haram and cosher food | Related topics in the course note | |
| 14 | mediocrasity | Related topics in the course note | |
| 15 | Mobbing | Related topics in the course note | |
| 16 | Term Exams | Related topics in the course note | |
| 17 | Term Exams | Related topics in the course note |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |