ECTS Information Guide

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Information on the Institution

General Description of the Institution Address of Namık Kemal University Academic Calendar Academic Authorities Recognition of Prior Learning Recognition of Study Abroad List of Programmes Offered at TNKÜ General Admission Requirements General Registration Procedures ECTS Credit Allocation Arrangements for Academic Guidance

Degrees and Programmes

Doctorate(Third Cycle) Master's Degree(Second Cycle) Bachelor's Degree(First Cycle) Associate(Short Cycle)

General Information For Students

About Trakya and Tekirdağ Cost of Living Accommodation Meals Medical Facilities Facilities for Students with Special Needs Insurance Financial Support for Students Student Affairs Office Learning Facilities International Programmes Practical Information for Exchange Students Language Courses Internship Sports and Leisure Facilities Student Clubs Useful Phone Numbers

Diploma Supplement

National Qualifications

Enology Technology Associate Degree Program

Academic Unit Presenting the Program

Enology Technology

Program Director

Program Type

Associate Degree Program

Level of Degree Earned

Degree Earned

Education Type

Tam Zamanlı

Registration Acceptance Conditions

Those who have successfully completed their secondary education are eligible.

Recognition of Prior Learning

The 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

1st Class
Enology Technology
2024-2025 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
2024-2025 Spring Semester

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
2024-2025 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
UNİSEC-SKMYO 006	Special Wines and Fruit Wines Technology		2	0	3
STP423	Special Wines and Fruit Wines Technology		2	0	4
GNÇ002	Volunteering Studies		1	2	4
Total ECTS:					47
2024-2025 Spring Semester

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
#
	4	3	3	4	5	3	5	3	3	5	3	3	3	1	4	4

YDİ105 Foreign Language I (English)
#
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	2	1

STP203 General Viticulture
#
	1	1	1	1	2	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	2	1	1	1	1	1	1	1	1	1	1	1

STP209 Introduction to Computer
#
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5
	1	1	1	1	3	1	1	3	1	1	1	1	1	1	1	5

STP102 Laboratory Technic
#
	4	3	2	5	3	1	2	3	1	4	5	5	5	3	3	3
	4	3	2	5	3	1	2	3	1	4	5	5	5	3	3	3
	4	3	2	5	3	1	2	3	1	4	5	5	5	3	3	3
	4	3	2	5	3	1	2	3	1	4	5	5	5	3	3	3
	4	3	2	5	3	1	2	3	1	4	5	5	5	3	3	3

MTE008 Math
#
	1	2	1	3	3	1	2	3	1	1	1	1	1	1	1	1

ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1

STP107 Soil Information
#
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	1	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	1	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	1	0	0	0	0	0	0	0	0	0	5	0	0	0	0	0
	1	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0

TDİ101 Turkish Language I
#
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1	1

STP108 Winery Tools and Machines
#
	4	4	5	4	4	1	3	4	1	3	3	4	4	3	3	2
	4	4	5	4	4	1	3	4	1	3	3	4	4	3	3	2
	4	4	5	4	4	1	3	4	1	3	3	4	4	3	3	2

STP111 İnorganic Chemistry
#
	2	2	1	3	3	1	3	5	1	3	3	1	2	3	3	2
	2	2	1	3	3	1	3	5	1	3	3	1	2	3	3	2
	2	2	1	3	3	1	3	5	1	3	3	1	2	3	3	2
	2	2	1	3	3	1	3	5	1	3	3	1	2	3	3	2

STP112 Microbiology
#
	1	1	2	3	3	1	1	3	1	2	3	2	2	3	2	1

STP415 Degustation Technique
#
	1	1	1	2	3	2	4	4	1	1	4	1	1	4	2	1
	1	1	1	2	3	2	4	4	1	1	4	1	1	4	2	1
	1	1	1	2	3	2	4	4	1	1	4	1	1	4	2	1

STP303 Fertilizers and Plant Nourishment
#
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5

STP319 Grapevine Diseases and Pests
#
	5	5	5	5	5	4	5	5	1	5	5	3	5	5	5	3

STP414 Vineyard Plant Technique and Maintenance
#
	1	2	5	1	2	2	0	1	1	1	1	2	4	4	3	1
	0	0	3	2	2	2	0	1	0	1	1	2	0	2	2	0
	0	0	1	1	2	5	0	1	0	1	1	4	0	2	3	0
	0	0	2	1	2	1	0	1	0	1	1	2	0	2	2	0
	0	0	0	1	2	1	0	1	0	1	1	3	0	3	3	0

STP304 Viticulture
#
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	4	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1

STP416 Wine and Must Analysis Methods
#
	4	3	2	5	3	1	3	4	1	4	5	5	3	5	5	2
	4	3	2	5	3	1	3	4	1	4	5	5	3	5	5	2

STP417 Wine Technology 2
#
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1

STP301 Wine Technology I
#
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2

İSG003 Work and Social Security Law
#
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4

STP308 Alcoholic Beverages Technology
#
	3	4	3	4	4	1	5	4	1	3	2	2	4	3	2	3
	3	4	3	4	4	1	5	4	1	3	2	2	4	3	2	3

STP309 Nutrition Principles
#
	1	1	1	2	1	1	2	1	1	1	1	1	1	1	1	3
	1	1	1	2	1	1	2	1	1	1	1	1	1	1	1	3
	1	1	1	2	1	1	2	1	1	1	1	1	1	1	1	3

UNİSEC-SKMYO 006 Special Wines and Fruit Wines Technology
#
	1	1	2	2	4	1	1	1	1	1	2	1	2	2	2	1
	1	1	2	2	4	1	1	1	1	1	2	1	2	2	2	1
	1	1	2	2	4	1	1	1	1	1	2	1	2	2	2	1

STP423 Special Wines and Fruit Wines Technology
#
	1	1	2	2	4	1	1	1	1	1	2	1	2	2	2	1
	1	1	2	2	4	1	1	1	1	1	2	1	2	2	2	1
	1	1	2	2	4	1	1	1	1	1	2	1	2	2	2	1

GNÇ002 Volunteering Studies
#
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	4	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	4	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	4	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	0	0	0	0	0	0	0	0	0	0	0	0

STP303 Fertilizers and Plant Nourishment
#
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5

STP414 Vineyard Plant Technique and Maintenance
#
	1	2	5	1	2	2	0	1	1	1	1	2	4	4	3	1
	0	0	3	2	2	2	0	1	0	1	1	2	0	2	2	0
	0	0	1	1	2	5	0	1	0	1	1	4	0	2	3	0
	0	0	2	1	2	1	0	1	0	1	1	2	0	2	2	0
	0	0	0	1	2	1	0	1	0	1	1	3	0	3	3	0

STP304 Viticulture
#
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	4	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1

STP417 Wine Technology 2
#
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1

STP301 Wine Technology I
#
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2

İSG003 Work and Social Security Law
#
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4

GNÇ002 Volunteering Studies
#
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	4	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	4	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	4	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	0	0	0	0	0	0	0	0	0	0	0	0

STP303 Fertilizers and Plant Nourishment
#
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5

STP414 Vineyard Plant Technique and Maintenance
#
	1	2	5	1	2	2	0	1	1	1	1	2	4	4	3	1
	0	0	3	2	2	2	0	1	0	1	1	2	0	2	2	0
	0	0	1	1	2	5	0	1	0	1	1	4	0	2	3	0
	0	0	2	1	2	1	0	1	0	1	1	2	0	2	2	0
	0	0	0	1	2	1	0	1	0	1	1	3	0	3	3	0

STP304 Viticulture
#
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	4	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1

STP417 Wine Technology 2
#
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1

STP301 Wine Technology I
#
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2

İSG003 Work and Social Security Law
#
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4

GNÇ002 Volunteering Studies
#
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	4	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	4	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	4	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	0	0	0	0	0	0	0	0	0	0	0	0

STP303 Fertilizers and Plant Nourishment
#
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5
	4	4	4	4	5	4	4	4	4	4	4	4	4	4	4	5

STP414 Vineyard Plant Technique and Maintenance
#
	1	2	5	1	2	2	0	1	1	1	1	2	4	4	3	1
	0	0	3	2	2	2	0	1	0	1	1	2	0	2	2	0
	0	0	1	1	2	5	0	1	0	1	1	4	0	2	3	0
	0	0	2	1	2	1	0	1	0	1	1	2	0	2	2	0
	0	0	0	1	2	1	0	1	0	1	1	3	0	3	3	0

STP304 Viticulture
#
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	4	1	1	4	1	2	1	1	0	1	2	1	3	1
	1	2	5	1	1	4	1	2	1	1	0	1	2	1	3	1

STP417 Wine Technology 2
#
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1
	1	2	1	1	3	1	2	1	1	1	1	2	1	5	5	1

STP301 Wine Technology I
#
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2
	3	1	5	5	5	2	3	5	1	4	5	5	5	5	5	2

İSG003 Work and Social Security Law
#
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4
	5	4	1	4	2	1	1	3	1	5	2	1	1	1	2	4

GNÇ002 Volunteering Studies
#
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	4	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	4	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	0	5	0	0	0	0	0	0	0	0	0	0	0	0	0
	0	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	4	5	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	4	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	5	0	0	0	0	0	0	0	0	0	0	0
	5	5	0	0	0	0	0	0	0	0	0	0	0	0	0	0