Quality Assurance Unit – Department of Agricultural Technology
In order to facilitate academic quality assurance in Food Science and Technology Department, The Quality Assurance Unit was established as a functional structure. The Unit coordinates and work collaboratively in accordance to Internal Quality Assurance System cycle of Brawijaya University. The unit is responsible for providing recommendation and continuous improvement plans to achieve academic standard.
The function of the Quality Assurance Unit includes:
The activities of the Unit include the verification of examinations, management of academic appeals process, procedures for the customer service and administration process, annual monitoring, staff development, guidelines for research and publication, and community development. The Unit also provides advice and guidance on the development of quality assurance in accordance to external standard, including the National Accreditation Institution for Higher Education (BAN-PT) and ISO 9000.
Below are further information on the activities of Quality Assurance Unit:
The academic processes include student recruitment process, teaching-learning process, laboratory work, student apprentice and student final assignment. The Unit provides procedure in student recruitment, conducting the teaching learning process, including class and equipment preparation, presence list and teaching journal, and its monitoring and evaluation as well. Laboratory work is among one part of the teaching-learning process, apart from those conducted in class. The Quality Assurance Unit is responsible to ensure the effectivity of in-laboratory learning by providing monitoring procedures and documentation for laboratory use both for the laboratory work inherent with theoretical learning and the student final assignment.
The annual monitoring of taught courses at Food Science and Technology Department is conducted at the end of every semester, twice a year. During February, annual monitoring is conducted at departmental level, while the faculty and institutional level is conducted during July-August each academic year.
This process provides a formal opportunity for review, reflection and evaluation of the courses within the Department and the Faculty in the previous academic year and for identifying actions for improvements. The key points in annual monitoring process are:
- The extent of student achievement of the intended learning outcomes
- The student experience and quality of educational support to students
- The extent of lecturer performance on delivering the courses
- The identification of common educational obstacles and challenges to resolve for academic performance enhancement.
The development of an effective curriculum guide is a multi-step, ongoing and cyclical process. The process progresses from evaluating the existing program, to designing an improved program, to implementing a new program and back to evaluating the revised program. The Quality Assurance Unit is responsible for facilitating curriculum development which involves four main stages:
In order to ensure the effectiveness of operational processes and moreover, the improvement of quality in Food Science and Technology Department, management review is scheduled. This activity is attended by management representative (MR), Head of the Department, Head of the Study Program, Head of laboratories in Food Science and Technology Department, as well as the Quality Assurance Unit team. The management review is focused on results of internal audits and evaluations of compliance with legal and other requirements, communication from external interested parties including complaints, and also review of the objectives and targets. The status of preventive and corrective actions, follow-up actions from previous management reviews are also discussed in management review. Changing circumstances including developments in legal and other requirements be taken place is also part of the management review focus. More importantly, recommendations for improvement is also expected as the output of this activity.
The internal audit is conducted to ensure the conformance of Internal Quality Assurance System (SPMI) with on-site implementation. The internal audit has three main areas: academic quality, finance management and service management.
The purpose of internal audit are:
The internal audit is conducted at least once a year to include all areas of audit. Planning and sceduling for the audit is the responsibility of the Unit, as well as the reporting process and implementation of corrective action needs to be undertaken.
Staff development is part of the Quality Assurance Unit’s responsibility. The development process is based on competency mapping of the Department, which identify existed competency of staffs. Further more, need analysis is undertaken, pursued by the process of staff competency improvement. The improvement process will be the input for subsequent competency mapping in Food Science and Technology Department.
Examination is used as an evaluation tool of the achievement of study goals and objectives. To obtain an accurate assessment of the performance of teaching-learning process, the examination should be in accordance to the taught courses and comply the learning objectives. The Quality Assurance Unit provides guideline and code of conduct for examination operation and undertake verification process to ensure the effectivity of measurement. The examination operation guidelines and code of conduct are developed and documented by the Unit.
There are mainly three academic services in Food Science and Technology Department: Laboratory, Library and Scientific service. The laboratory service provides facilities supporting research, including lecturer or institutional research, student research, and laboratory courses. While the Scientific service includes utilization of technology in term of analysis and testing service laboratory and training service for industry. The Quality Assurance Unit provides procedures and documentation for the effectiveness of the service. The Unit also facilitates monitoring an evaluation of the provided services as well as need analysis as required by the service units.
Quality Assurance Unit Documents :
Manual Prosedur :
Instruksi Kerja :
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