| 1 | Identify the composition of fruits and vegetables. |
| 2 | Identifying spoilage that may occur in fruits and vegetables |
| 3 | Ability to conduct sensory, physical and chemical analyses on fresh, dried and frozen fruits and vegetables in accordance with standards. |
| 4 | Ability to conduct microbiological analyses on fresh, dried and frozen fruits and vegetables in accordance with standards. |
| 5 | 68 / 5.000 Calculating analysis results and evaluating them according to food legislation. |