| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | UGT2122013272 | QUALITY ASSURANCE AND STANDARDS | Zorunlu | 2 | 4 | 3 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| The aim of the course is
• to provide the basic knowledge about quality, total quality, standardization and management quality
• to equip students with the knowledge and skills of applying quality management systems
• to develop the ability of the students to work in teams
• to enable students develop their presentation skills |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Öğr. Gör. Sercan ERGÜN |
| Öğrenme Çıktıları |
| 1 | To gain knowledge about standards | | 2 | Explain total quality& total quality management | | 3 | Understand the need for standardization | | 4 | Demonstrate the ability to apply quality standards | | 5 | Improve teamwork skills | | 6 | Improve communication skills |
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| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
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| Ders İçin Önerilen Diğer Hususlar |
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| Dersin İçeriği |
| • Quality concept
• Total quality concept
• Standardization
• Standards and mission of TSE
• Quality management systems, ISO 9001, ISO 2000, ISO14001
• Waste management
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| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Quality concept, historical development, | | | | 2 | Quality approaches, quality costs | | | | 3 | Introduction to Total Quality Management, Quality circles | | | | 4 | Definition, features, sources and benefits of standardization | | | | 5 | Standardization and documentation studies at Turkey, TSE. | | | | 6 | Quality Assurance: Quality Management Systems | | | | 7 | ISO 9001 Quality Management System | | | | 8 | Midterm Exam | | | | 9 | ISO 9001 Quality Management System | | | | 10 | ISO 22000/ HACCP Food Safety Management System | | | | 11 | ISO 22000/ HACCP Food Safety Management System | | | | 12 | ISO 22000/ HACCP Food Safety Management System | | | | 13 | Environmental Management System (ISO 14001) | | | | 14 | Environmental Management System (ISO 14001) | | | | 15 | Waste Management | | | | 16 | Final | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 1 Topal, Ş., 2001. Gıda Endüstrisinde Risk Yönetimi Sistemi; HACCP ve Uygulamaları. Taç Ofset Matbaacılık, İstanbul.
2 Türk Standartları TS EN ISO 9001, TS EN ISO 22000, TS EN ISO 14001 |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Brain Storming | 14 | 1 | 14 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 10 | 10 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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