|
No
|
PY No |
Program Requirements
|
|
1
|
ÜPY1
|
To raise creative individuals who are able to think critically and solve problems, constantly upgrade themselves in personal and professional fields, are environmentally conscious, respect diversity, and who use their knowledge and skills for the benefit of humanity and the country
|
|
2
|
ÜPY2
|
To carry out qualified interdisciplinary research that contributes to science and art at a universal level, respecting ethical values, on the path to becoming an innovative university
|
|
3
|
ÜPY3
|
Being the first university of the Republic, with the awareness of social responsibility, it provides services that are sensitive to the problems of the country, considerate the public interest, and contribute to the development and development of the country and the city in which it lives, as an employee of the kitchen of ideas.
|
|
4
|
BPY1
|
To train individuals who can follow the innovations in their field of work, transfer this knowledge to their profession, and use information and communication technologies at the level required by their field.
|
|
5
|
BPY2
|
Fulfills his responsibilities as a team member in his professional relationships, knows the legislation related to his field and the ethical rules to be followed; At the same time, to train individuals who have sufficient awareness about occupational health, safety and environmental protection related to their profession.
|
|
6
|
PY1
|
Transferring technical knowledge to the field in the stages of processing viticulture and vineyard products in accordance with production technology
|
|
7
|
PY2
|
To take the necessary precautions to preserve the natural components of vineyard products during the cultivation and production process.
|
|
8
|
PY3
|
Gaining the ability to monitor and use new developments regarding viticulture and vineyard products production technology.
|
|
9
|
PY4
|
Get ability to setup a new vineyard
|
|
10
|
PY5
|
To be able to offer suggestions regarding the variety of grapes specific to the region to be grown and the method of evaluation.
|
|
11
|
PY6
|
Knows food process principles, application in production line
|
|
12
|
PY7
|
Using technical tools and equipment related to viticulture and vineyard products technology
|
|
13
|
PY8
|
Performing vineyard product analysis
|
|
14
|
PY9
|
Identifies critical control points in the vineyard, production line and laboratory and implements total quality management
|
|
15
|
PY10
|
Identifies problems that may occur in the production and marketing process and contributes to the solution
|
|
16
|
PY11
|
Identifying vineyard-related diseases, pests and developmental problems and taking necessary precautions and practices
|
|
17
|
PY12
|
Follows international developments in viticulture and is able to use it in the field
|
|
18
|
PY13
|
Follows international developments in the production of vineyard products and is able to use them in the field
|
|
19
|
PY14
|
Having self-expression, social communication and speaking skills
|
|
20
|
PY15
|
Using Turkish effectively, explaining new designs and applications regarding viticulture and vineyard products production technology to colleagues and employers
|