1. Recognition of Prior Learning
Recognition of prior learning, vertical and lateral (inter-university and intra-university) transfers in higher education institutions are applied within the scope of the “Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs, Double Major, Minor Programs in Higher Education Institutions”, determined by the Council of Higher Education and published in the Official Gazette dated 24.04.2010 and numbered 27561. Students are subjected to the exemption assessment and/or exam at the beginning of the academic term for the courses they have taken in their previous education programs. Students who are considered to meet the expected qualifications from these courses or students who succeed in the exams may be exempted from the relevant courses in the first four semesters of the curriculum.
2. Measurement and Evaluation
In the Mechanical Engineering undergraduate program, the success of the students is evaluated with midterm and final exams. In addition, according to the nature and necessity of the course, different evaluation methods such as homework and project application are also applied. Exams can be in the form of a classic exam or multiple choice exams. In homework and project evaluations, performance evaluation can be carried out by means of a written exam or an oral exam. The grade of a course is determined as a result of the evaluation of the above elements and is given in letters. Issues related to the measurement and evaluation are specified in Erciyes University Associate Degree and Undergraduate Education Regulations: (1) Exams are measured out of 100 points. Midterm and final exam results of a course are shown with a numerical score. The score (0) for the exams that the student has not taken is zero. (2) The mid-term average score is determined by dividing the sum of the points the student has received in the midterm exams by the number of midterm exams. The half number to be found in this way is increased to a whole number. (3) The raw achievement score is calculated by adding 40% of the average score of the midterm exams to 60% of the final exam score. In the calculation of these ratios, the fractions are kept the same, but in the calculation of the raw success point, the half numbers are rounded up to the whole number. (4) Raw success grades, depending on the preference made by the units, are determined by using one of the relative grade conversion methods, the principles of which are determined by the Senate, or through absolute grade conversion tables, which are also determined by the units. (5) The 4-point system success grades and coefficients used in the university are shown in the table below. (6) To be successful in a course, the passing grade must be at least CC or higher.
3. Graduation Requirements
Students who graduate from the Department of Mechanical Engineering receive the title of Mechanical Engineer. In order for a student to graduate from the Department of Mechanical Engineering, he or she must succeed in all the courses in the curriculum, take at least 240 ECTS courses in the total education period, and have a GPA of at least 2.00 out of 4.00.
Key Learning Outcomes
1- Gaining the ability to identify, model and solve engineering problems related to food engineering
2- Have sufficient knowledge and skills in basic engineering.
3- Evaluation of food raw materials, production optimization, to have adequate background in quality and safety.
4- To understand the methods of access to information.
5- Planning the scientific methods of research and development activities, to have the ability to analyze practices and their outcomes.
6- A knowledge in food engineering, work, written, oral and visual in a systematic way to transfer.
7- At least one foreign language to have the ability to communicate orally and in writing.
8- Requires presentation of food engineering, writing, design, effectively to take advantage of information technologies in areas such as statistics.
9- To have knowledge and skills in project preparation and evaluation.
10- Lifelong learning, science and technology and innovation in the follow factors in this context to understand the importance of continuous self-development.
11- Business management, occupational health and safety issues have knowledge and awareness.
12- To implement food engineering knowledge and skills gained in interdisciplinary studies.
13- To be respectful to professional ethics and to have consciousness of protecting them.
