The Department of Food Science, in cooperation with the Continuing Education Unit and the Study Systems Unit, organized a workshop entitled “The Professor’s Guide to the Bologna Process: From Admission to Grade Entry.” The workshop aimed to explain the operational mechanisms of the Bologna Process, reviewing the steps for calculating formative assessment grades, attendance rates, grade entry, student evaluation according to approved standards, course description, exam management, the attempt system, and grade processing under the Bologna system.
The lecture was delivered by Dr. Mohammed Jawad Al-Zaidi, Rapporteur of the Food Science Department, with the attendance of a number of department faculty members.
The workshop aims to enhance the understanding of the system and facilitate its implementation to ensure educational quality and develop the teaching process, thereby achieving one of the Sustainable Development Goals (SDGs)—specifically Goal 4: Quality Education—and highlighting the importance of these requirements in achieving academic excellence.
This activity contributes to achieving Goal 4 (Quality Education) of the Sustainable Development Goals.
