TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

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Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • Will be able to comprehend the basic concepts of chemistry
  • Will be able to recognize the chemical events occurring in the environment
  • Will be able to distinguish matter and properties of matter
  • Will be able to understand the basics of heat and energy exchange in chemical reactions
  • Will be able to comprehend basic knowledge to understand the concepts of atomic structure and chemical bonds
Course Description

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction and General Information
2 Matter and Measurement Course Book Chapter 1
3 Atoms, Molecules, and ions Course Book Chapter 2
4 Stochiometry: Chemical Calculations Course Book Chapter 3
5 Stochiometry: Chemical calculations Course Book Chapter 3
6 Chemical Reactions in Aqueous Solutions Course Book Chapter 4
7 Gases Course Book Chapter 5
8 Gases Course Book Chapter 5
9 Thermochemistry Course Book Chapter 6
10 Thermochemistry Course Book Chapter 6
11 Atomic Structure Course Book Chapter 7
12 Atomic Structure Course Book Chapter 7
13 Semiconductors Course Book Chapter 24
14 General Review Course Book Chapter 1 , Chapter 2, Chapter 3, Chapter 4, Chapter 5, Chapter 6, Chapter 7, Chapter 24
15 Review of the Semester  
16 Review of the Semester  
Course Notes/Textbooks General Chemistry, HillPetrucciMcCrearyPerry 4th Ed. Pearson/Prentice Hall, 2005, ISBN 0131271806
Suggested Readings/Materials General Chemistry: Principles and Modern Applications, PetrucciHarwoodHerringMadura 9th Ed. Pearson / Prentice Hall, 2007, ISBN 0131988255

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
2
40
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
60
Weighting of End-of-Semester Activities on the Final Grade
40
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
2
10
Final Exams
1
40
    Total
140

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To be able to transfer the skills gained from basic mathematic and science to engineering, to be able to apply it for problem solving in Food Engineering,
2

To be able to design projects, process optimisation, data collection, analysing results,
3

To be able to work individually as well as play an active role in a team, expressing themselves successfully, active decision making,
4

To be able to follow global developments and innovations, personal development, have the ability to improve quality,
5

To be able to have responsibility towards environment and apply to the professional field, have the ethical responsibility,
6

To be able to apply entrepreneurial skills, innovation and sustainability to the professional field,
7

To be able to communicate at least one foreign language.

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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