Enology Technology Associate Degree Program

Academic Unit Presenting the ProgramEnology Technology
Program Director
Program TypeAssociate Degree Program
Level of Degree Earned
Degree Earned
Education TypeTam Zamanlı
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program Profile
Occupational Profiles of Graduates
Access To Upper Degree
Exams, Assessment and Grading

Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.

The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.

 

 

 Grades

 

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

 

Grade

Letter Grade

Coefficient

Status

90-100

AA

4.00

Pass

80-89

BA

3.50

Pass

70-79

BB

3.00

Pass

65-69

CB

2.50

Pass

60-64

CC

2.25

Pass

50-59

DD

2.00

Fail

30-49

FD

1.00

Fail

0-29

FF

0.00

Fail

 

Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.

Successful Students

Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students. 

Graduation Requirements
Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*: 

TEACHING METHODS*

LEARNING ACTIVITIES

MEANS

Course

Listening and interpretation

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Discussion Course

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Special Support / Structural Examples

Special skills planned beforehand

 

Playing a Role / Drama

Special skills planned beforehand

Standard classroom technologies, special equipment

Problem Solving

Special skills planned beforehand

 

Case Study

Special skills planned beforehand

 

Brainstorming

Listening and interpretation, observation/situation handling, critical thinking, question development, team work

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Small Group Discussion

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Presentation

Listening and interpretation, observation/situation handling

Real or virtual environment suitable for observation

Simulation

Listening and interpretation, observation/situation handling, informatics skills

Real or virtual environment suitable for observation

Seminar

Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Group Study

Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work

 

Field / Land Study

Observation / situation handling, research – lifelong learning, writing, reading

 

Laboratory

Observation/situation handling, informatics, management skills, team work

Special equipment

Homework

Research – lifelong learning, writing, reading, Informatics

Internet database, library database, e-mail

Oral Exam

 

 

Survey and Questionnaire Study

Research – lifelong learning, writing, reading

 

Panel

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Guest Speaker

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Student Club Activity / Projects

Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

 

*One or more of the listed methods can be used depending on the specificity of the course. 

Program Outcomes

1-To have knowledge and awareness of occupational health and safety, quality control systems and environment protection related to issues in own workspace
2-To have knowledge and awareness of professional and social responsibility, ethical values, social security rights related to issues in own workspace
3-To show to make necessary planning in all stages of viticulture and grapevine production, planning and operation of wine plant and marketing product.To have adequate information about necessary equipments
4-To show the capability to work independently and use initiative
5-To have ability to communicate with experts in other fields
6-To have knowledge about general characteristics of qualified domestic and foreign grape varieties for wine and clones with mature used in viticulture.To have ability to choose the mature and varieties of it
7-To gain capability to make written and oral presentations in their own language
8-To have knowledge and skills in a field supported by application tools and equipment on secondary education level and to show comprehending basic concepts in that field
9-To increase students’ knowledge and skills about the techniques that they are interested in. To make them comprehend the art as a support for their life.To provide development of individuals in sports.To make them love the sport
10-To evaluate and to control objectively performance of employees under his/her responsibility
11-To show capability to do laboratory analysis for wine quality control and evaluation results
12-To have knowledge about chemical and qualitative analysis which are needed while deciding harvesting grape and criteria of the grapes for wine
13-To be able to make a teamwork and to tell his/her colleagues and employer about applications related to wine production design
14-To show capability to identify problems and seek solutions related to unforeseen situations in wine production
15-To be able to make effectively defining,colllecting and using the data that has been well defined problem to solve in wine production sector.To gain the ability to use necessary theoretical knowledge and hands and / or intellectual skills in practical applications
16-To have the ability for basic computer skills, using computer and internet technology to create theoretical knowledge and using software and hardware required by profession

Curriculum

Enology Technology


1st Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
STP109 Botanical 3 0 2
YDİ105 Foreign Language I (English) 2 0 4
STP203 General Viticulture 2 2 4
STP209 Introduction to Computer 1 1 2
STP102 Laboratory Technic 2 2 4
MTE008 Math 2 1 2
ATİ101 Principles of Atatürk and History of Turkish Revolution I 2 0 2
STP107 Soil Information 2 0 2
TDİ101 Turkish Language I 2 0 2
STP108 Winery Tools and Machines 2 0 2
Elective 1.sınıf güz dönemi(6 AKTS)() 4
STP111 İnorganic Chemistry 1 2 2
STP112 Microbiology 2 2 2
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
STP202 Fermentation Technology 2 0 3
STP313 Fertilizers and Plant Nutrition 3 0 2
YDİ106 Foreign Language II (English) 2 0 4
İSG009 Labor and Social Security Law 2 0 2
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
TDİ102 Turkish Language II 2 0 2
STP204 Wine Grape Varieties and Characteristics 2 2 4
STP315 Wine Technology 1 2 2 5
Elective 1.sınıf bahar dönemi(8 AKTS)() 6
STP211 Ecology 2 0 2
STP213 Organic Chemistry 1 2 2
STP208 Plant Physiology 2 0 2
Total ECTS: 30
Total ECTS(Year): 60
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
STP415 Degustation Technique 2 2 4
STP303 Fertilizers and Plant Nourishment 3 0 4
STP319 Grapevine Diseases and Pests 2 2 5
STP414 Vineyard Plant Technique and Maintenance 2 2 4
STP304 Viticulture 2 2 4
STP416 Wine and Must Analysis Methods 2 2 4
STP417 Wine Technology 2 2 2 4
STP301 Wine Technology I 2 2 6
İSG003 Work and Social Security Law 3 0 3
Elective 2.sınıf güz dönemi (9AKTS)() 9
STP308 Alcoholic Beverages Technology 3 0 5
STP309 Nutrition Principles 3 0 4
STP423 Special Wines and Fruit Wines Technology 2 0 4
Total ECTS: 47

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
STJONL Summer Training 0 0 2
Elective 2.sınıf bahar dönemi (25 AKTS)() 25
STP403 Degustation Techniques 2 2 5
STP421 Marketing of Grapes and Grape Products 2 0 2
STP314 Private Viticulture 2 2 5
ART009 Research Techniquesi 0 2 5
STP418 Ripening and Bottling Techniques in Winery 2 0 5
ASC406 Service Techniques and Applications 2 2 5
STP409 Specific Wines and Fruit Wines Technology 2 0 3
STP312 Wine History and World Wines 2 0 3
STP401 Wine Technology II 2 2 6
MYOİU01 Workplace Application 3 0 15
MYOİE01 Workplace Training 2 0 10
Total ECTS: 32
Total ECTS(Year): 79

Matrix of Course - Program Outcomes

STP109 Botanical
#
4334535335333144
YDİ105 Foreign Language I (English)
#
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1111111111111121
1111111111111121
1111111111111121
1111111111111121
1111111111111121
1111111111111121
1111111111111121
1111111111111121
STP203 General Viticulture
#
1111211111111111
1111211111111111
STP209 Introduction to Computer
#
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1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
1111311311111115
STP102 Laboratory Technic
#
4325312314555333
4325312314555333
4325312314555333
4325312314555333
4325312314555333
MTE008 Math
#
1213312311111111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
1114111111111111
1114111111111111
1114111111111111
1114111111111111
STP107 Soil Information
#
0000000000030000
0000000000020000
0000000000020000
0000000000020000
0000000000040000
TDİ101 Turkish Language I
#
1111111111111111
STP108 Winery Tools and Machines
#
4454413413344332
4454413413344332
4454413413344332
STP111 İnorganic Chemistry
#
2213313513312332
2213313513312332
2213313513312332
2213313513312332
STP112 Microbiology
#
1123311312322321
STP202 Fermentation Technology
#
11111113151221111113133141151411
11111113151221111113133141151411
11111113151221111113133141151411
11111113151221111113133141151411
STP313 Fertilizers and Plant Nutrition
#
4444544444444445
4444544444444445
4444544444444445
4444544444444445
YDİ106 Foreign Language II (English)
#
1111111111111111
1111111111111111
1111111111111111
İSG009 Labor and Social Security Law
#
51141141121111131115121111112114
15141114211111131115211111112114
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
15411114121111131151121111111214
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
1511111113111111
1511111113111111
1511111113111111
1511111113111111
TDİ102 Turkish Language II
#
1111111111111111
STP204 Wine Grape Varieties and Characteristics
#
1101133124112212
4454455312254244
4454455312254244
STP315 Wine Technology 1
#
31131413141341141131144141511521
31131413141341141131144141511521
31131413141341141131144141511521
31131413141341141131144141511521
STP211 Ecology
#
3100000000000000
3100000000000000
3100000000000000
3100000000000000
STP213 Organic Chemistry
#
11142141141213131212144114141413
11411214412131312121144114411431
11411214412131312121144114411431
11411214412131312121144114411431
STP208 Plant Physiology
#
1132412212111111
1132412212111111
1132412212111111
1132412212111111
1132412212111111
STP415 Degustation Technique
#
1112324411411421
1112324411411421
1112324411411421
STP303 Fertilizers and Plant Nourishment
#
4444544444444445
4444544444444445
4444544444444445
4444544444444445
STP319 Grapevine Diseases and Pests
#
5555545515535553
STP414 Vineyard Plant Technique and Maintenance
#
4453455313254244
4453455313254244
4453455313254244
4453455313254244
4453455313254244
4453455313254244
4453455313254244
STP304 Viticulture
#
1111111211111111
1111111211111111
1111111211111111
1111111211111111
STP416 Wine and Must Analysis Methods
#
4325313414553552
4325313414553552
STP417 Wine Technology 2
#
1211312111121551
1211312111121551
1211312111121551
1211312111121551
1211312111121551
STP301 Wine Technology I
#
3155523514555552
3155523514555552
3155523514555552
3155523514555552
İSG003 Work and Social Security Law
#
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
5414211315211124
STP308 Alcoholic Beverages Technology
#
3434415413224323
3434415413224323
STP309 Nutrition Principles
#
1112313311111112
1112313311111112
1112313311111112
STP423 Special Wines and Fruit Wines Technology
#
1122411111212221
1122411111212221
1122411111212221
MYOSTJ01 Internship
#
55555555553355330044555555444433
55555555553355330044555555444433
55555555553355330044555555444433
STJONL Summer Training
#
5555553115555553
5555553115555553
5555553115555553
STP403 Degustation Techniques
#
14141321411311121113141421141312
14141321411311121113141421141312
14141321411311121113141421141312
STP421 Marketing of Grapes and Grape Products
#
5514515115111445
STP314 Private Viticulture
#
0230202000003550
0041200002500000
0230050000000000
1000104130030000
1400330123000001
ART009 Research Techniquesi
#
1215415511115114
1215415511115114
1215415511115114
STP418 Ripening and Bottling Techniques in Winery
#
4443433311232221
ASC406 Service Techniques and Applications
#
1111111111111111
STP409 Specific Wines and Fruit Wines Technology
#
11111111151111111111111131111111
11111111151111111111111131111111
11111111151111111111111131111111
11111111151111111111111131111111
STP312 Wine History and World Wines
#
5242315315441524
STP401 Wine Technology II
#
11211111131112111111112111511511
11211111311121111111112111155111
11211111311121111111112111155111
11211111311121111111112111155111
11211111311121111111112111155111
MYOİU01 Workplace Application
#
5535535204555444
5535535204555444
5535535204555444
5535535204555444
5535535204555444
5535535204555444
MYOİE01 Workplace Training
#
5535534204445444
5535534204445444
5535534204445444
5535534204445444
5535534204445444
5535534204445444