a

Knowledge

PLO1

Summarizing natural science, basic and specilized knowledge of food science

5

PLO1.1

Summarizing knowledge of natural science & food science (chemistry, biology, biochemistry, physical chemistry, microbiology, sensory…)

5

PLO1.2

Connecting knowledge of food engineering (machines & equipments, heat transfer, mass transfer, mechanics of bulk materials, fluid mechanics, optimization...)

5

PLO1.3

Connecting knowledge of food safety and quality assurance  

4

PLO1.4

Summarizing knowledge of food processing technology

5

PLO2

Applying knowledge of political and social sciences infood technology field  

3

PLO2.1

Applying knowledge of physical training and defense education

3

PLO2.2

Applying knowledge of political science and law.

3

PLO2.3

Applying knowledge of social science

3

PLO3

Applying knowledge of informatic science in learning and working in food technology field

3

PLO3.1

Applying office programs in learning and working

3

PLO3.2

Applying informatic programs in food technology (Data statistics – analysis, data graphing, programme for quoting refererences in scientific reports, …)

3

PLO4

Choosing and applying knowledge in planning, organizing and monitoring processes in food processing technology (plan for new product development, plan for quality management, plan for monitoring parameters in production process, plan for research – development …)

4

PLO5

Applying knowledge of management, production operation, food processing

3

PLO5.1

Applying knowledge of general management and operation 

3

PLO5.2

Applying knowledge of management, operation of professional activities in enterprises, organizations of production and business of foods, studying, training, evaluating in food technology

3

b

Skill

PLO6

Mastering practical skill, ability of skill cooperation in solveing matters in food processing and production  

4

PLO6.1

Mastering practical skill in food processing and production 

4

PLO6.2

Mastering skills of testing, statisticizing and analysis to find out matters in food processing and production

4

PLO6.3

Remarking, idea sharing and discussing about matters in food processing and technology

3

PLO7

Building orientation skill in activities of creation, research, development of production process and procedures in food processing; creating jobs for themselves and other

3

PLO7.1

Identifying market trend and social scenery that affect food production activity and development trend

3

PLO7.2

Building orientation skill of new product development, process and procedure improvement in food processing and production, creating jobs for themselves and others

3

PLO8

Reviewing matters relating food technology

4

PLO8.1

Reviewing general matters in natural science and food science in learning  

3

PLO8.2

Developing skill of reviewing matters relating food engineering and technology

4

PLO9

Mstering skill of work quality evaluation after finishing and implementation results of others

4

PLO9.1

Mastering skill of team’s work evaluation

4

PLO9.2

Masterting skill of others’ operation result evaluation

4

PLO10

Mastering skills of communication and matter transmitting

4

PLO10.1

Mstering skill of technical matter transmitting by documents (writing essays, projects, graduation thesises, scientific studies …)

4

PLO10.2

Mstering skill of transmiting technical matters orally (presentation, instruction modelling …)

4

PLO11

Reading and understanding professional English and get to foreign language level of 3/6

3

PLO11.1

Applying English basic skill, get to foreign language level of 3/6 of national qualitification framework

3

PLO11.2

Applying exactly professional English in reading and understanding documents in food technology

3

c

Self-command level and responsibility

PLO12

Defining social scenery, corporate culture relating food processing technology to work independently and to work in team effectively in different conditions  

4

PLO12.1

Applying ability of working independently, lifelong learning practicing 

4

PLO12.2

Ability to work in team effectively to accomplish assigned goad in different conditions and being responsible to team

4

PLO12.3

Defining and adpting scenery, corporate culture to work and cooperate in multi-major, multicultural environment.

3

PLO13

Instructing others to conduct works relating monitoring, deploying food production and processing activities

4

PLO14

Self-orienting, suggesting professional conslucions, meeting profession standards in food technology and protecting personal opinions

4

PLO14.1

Implementing professional standards (sense of discipline, honesty self-responsilibity)

4

PLO14.2

Implementing matters of labour safety

4

PLO14.3

Self-orienting and concluding in specialization about matters in food technlogy and protecting personal opinions  

4

PLO15

Planing, operating, managing resources; evaluating and improving assigned activities

4

PLO15.1

Analyzing requirements and operation reality to define necessary resources and required contents (team exercises, essays, team practical exercises, projetcs, graduation projects…)

4

PLO15.2

Operating, managing rerouses to comple requirements, suggested goals and/or evaluating, improving assigned activities (team exercises, essays, team practical exercises, projetcs, graduation projects…)

4