| GASTRONOMY (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS1101 | Food Hygiene | Fall | 3 | 0 | 3 | 6 |
| Language of instruction: | Turkish |
| Type of course: | Must Course |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
| Course Objectives: | The aim of this course is to teach students the basic concepts of food hygiene and the importance of food hygiene for production quality and safety. |
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The students who have succeeded in this course; At the end of this lesson, students will; 1. Learn about food hygiene and food safety, 2. They reach a level to apply food hygiene principles in their professional lives, Grade 3 becomes a community of students engaged in active inquiry, collaborative exploration and supportive interactions. |
| Basic concepts of food hygiene and safety, general principles of food hygiene, food spoilage and contamination, food-borne diseases, hygienic conditions to be considered while cooking and holding, hygienic conditions to be considered during the stages of transportation, presentation and serving of food, OHS |
| Week | Subject | Related Preparation |
| 1) | Orientation to course | |
| 1) | National and International sanitation regulations, standards, HACCP | |
| 2) | Basic principles of Food Hygiene | |
| 3) | Food safety and basic concepts | |
| 4) | Food spoilage and contamination | |
| 5) | Food spoilage and contamination Hygiene rules to be observed in different stages (transportation, preparation, storage, cooking, waiting, presentation) | |
| 6) | Hygiene rules to be observed in different stages (transportation, preparation, storage, cooking, waiting, presentation) | |
| 7) | Midterm | |
| 8) | Foodborne illnesses | |
| 9) | Foodborne illnesses | |
| 10) | National and International sanitation regulations, standards, HACCP | |
| 11) | National and International sanitation regulations, standards, HACCP | |
| 12) | Hygiene education | |
| 13) | Occupational health and Safety | |
| 14) | Environmental hygiene and waste disposal |
| Course Notes / Textbooks: | Kitaplar: 1-Joint FAO/WHO Food Standards Programme CODEX ALIMENTARIUS COMMISSION (2003). Codex Alimentarius: Food Hygiene basic texts (Third edition). FAO, Italy 2-Oyarzabal, O.A., Backert, S. 2012. Microbial Food Safety- An Introduction. Springer. 3-Food Microbiology and Food Safety. 2014. Farber, J., Crichton, J., Snyder Jr., O.P. 4- Gıda Mikrobiyolojisi. 2011. O. Erkmen. EFİL Yayınevi Diğer gerekli okumalar, |
| References: | 1-Joint FAO/WHO Food Standards Programme CODEX ALIMENTARIUS COMMISSION (2003). Codex Alimentarius: Food Hygiene basic texts (Third edition). FAO, Italy 2-Oyarzabal, O.A., Backert, S. 2012. Microbial Food Safety- An Introduction. Springer. 3-Food Microbiology and Food Safety. 2014. Farber, J., Crichton, J., Snyder Jr., O.P. 4- Gıda Mikrobiyolojisi. 2011. O. Erkmen. EFİL Yayınevi Diğer gerekli okumalar, |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 20 |
| Quizzes | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Project | 2 | 50 | 100 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 146 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | |
| 2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | |
| 3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | |
| 4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | |
| 5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | |
| 6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project |