|
Week
|
Topics
|
Study Metarials
|
|
1
|
History, definition, subject, objectives and principles of standardization.
|
S 1 CHAPTER 1
|
|
2
|
The benefits of standardization to the manufacturer, consumer and economy.
|
S 1 CHAPTER 1
|
|
3
|
Classification of standards. Turkish Standards Institute (TSE) and its duties.
|
S 1 CHAPTER 1
|
|
4
|
Accreditation and certification studies.
|
S 1 CHAPTER 2
|
|
5
|
Regional and international standardization organizations. ISO, IEC, CEN etc.
|
S 1 CHAPTER 3
|
|
6
|
Metrology and calibration. National and international metrology, studies and organizations.
|
S 1 CHAPTER 3
|
|
7
|
CE, ISO 10002, ISO14001, ISO 18001, ISO 22000, ISO 27000, ISO 31000, ISO 50000
|
S 1 CHAPTER 4
|
|
8
|
Quality and quality concepts. Quality approaches, the relationship between quality and efficiency. Quality costs and analysis.
|
S 1 CHAPTER 5
|
|
9
|
Quality leaders and approaches. Total quality Management. Quality circle.
|
S 1 CHAPTER 5
AS2, AS3
|
|
10
|
Kaizen. Just in time production. 5S system and Poke Yoke.
|
S 1 CHAPTER 5
AS1, AS3
|
|
11
|
Quality management system and purpose,
|
S 1 CHAPTER 6
|
|
12
|
Quality management system, benefits and principles,
|
S 1 CHAPTER 6
|
|
13
|
TS-EN-ISO 9000 : 2015 serisi standartları
TS-EN-ISO 9001 : 2015 serisi standartları,
|
S 1 CHAPTER 6
|
|
14
|
TS-EN-ISO 9001 : 2015 serisi standartları,
TS-EN-ISO 9004 : 2015 serisi standartları
|
S 1 CHAPTER 6
|
|
Prerequisites
|
No
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Lecturer Kemal ŞENTÜRK
|
|
Instructors
|
-
|
|
Assistants
|
No
|
|
Resources
|
S 1 Lecturer Kemal ŞENTÜRK; Quality Assurance and Standards Lecture Notes ÇANKIRI
S 2 Prof. Dr. İsmail EFİL Total Quality Management and ISO 9000 Quality Assurance System
|
|
Supplementary Book
|
AS 1 Masaaki IMMA; KAIZEN
AS 2 Ishikawa Kaoru; Total Quality Control
AS 3 Nesime ACAR; Just in Time Production
|
|
Goals
|
It is aimed that students understand the necessity, importance and benefit of standardization, quality and quality assurance and apply what they learn to business life.
|
|
Content
|
The history, definition, subject, objectives and principles of standardization. The benefits of standardization to the manufacturer, consumer and economy. Classification of standards. Turkish Standards Institute (TSE) and its duties.
Accreditation and certification studies. Regional and international standardization organizations. ISO, IEC etc.Metrology and calibration. National and international metrology, studies and organizations. CE, ISO 10002, ISO14001, ISO 18001, ISO 22000, ISO 27000, ISO31000, ISO50000 Quality and quality concepts. Quality approaches, the relationship between quality and efficiency. Quality costs and analysis. Quality leaders and approaches. Total quality Management. Quality circle. Kaizen. Just in time production. 5S system and Poke Yoke. Quality management system, benefits and principles. TS-EN-ISO 9001: 2015
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Recognizes the scientific principles related with air conditioning and refrigeration systems.
|
-
|
|
2
|
Recognizes the main components and accessories of air-conditioning and cooling systems and describes the functions.
|
-
|
|
3
|
Reads the projects related to air conditioning and refrigeration systems. Draws projects with computer-aided programs.
|
-
|
|
4
|
Calculates the heat loads based on the selection in air-conditioning, cooling and heating systems.
|
-
|
|
5
|
Knows electrical control systems and automatic control circuits and makes connections.
|
2
|
|
6
|
Calculates pipe diameter in cooling systems and makes connections according to the technique.
|
2
|
|
7
|
Designs, manufactures and assembles the duct connections in ventilation and air conditioning systems.
|
2
|
|
8
|
Diagnoses and repairs malfunctions related to air conditioning and refrigeration systems, makes periodic maintenance.
|
-
|
|
9
|
Communicates well with staff at the bottom of the workplace and managers.
|
-
|
|
10
|
Knows business management.
|
3
|
|
11
|
Knows standards and quality controls about the profession.
|
5
|