GASTRONOMY AND CULINARY ARTS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
CUL1101	Food Hygiene	Fall	3	0	3	6

Basic information

Language of instruction:	English
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:	This course aims to teach the basic concepts of food hygiene and transpose the importance of food hygiene for food quality and food safety to students. Basic concepts of food hygiene and food safety, the general principles of food hygiene, food spoilage and contamination, food-borne diseases, hygienic conditions during food cooking and keeping, hygienic requirements during the food carriage/transport, presentation and service, and HACCP principles are included in scope of the course. At the end of the course, the student will have the background information of food hygiene and food safety, and will be able to apply the food hygiene principles in their professional lives. The students are expected to follow the course during the lecture hours.

Learning Outcomes

The students who have succeeded in this course;
Students who complete this course successfully will be learned;
1. Participants will be getting knowledge for handling sanitation process and rules
2. Students will be examined and diagnosed cause of disease
3. Participants will conduct a physical inventory and determine how much inventory an operation should keep on hand
4. Students will be able to understand nature of the food

Course Content

The aim of this course is to convey to students the basic concepts of food hygiene and the importance of food hygiene for production quality and safety. In this course, students will learn the basic concepts of food hygiene and safety, general principles of food hygiene, food spoilage and contamination, food-borne diseases, hygienic conditions that should be considered while cooking and keeping them, hygienic conditions that should be considered in the stages of transportation, presentation, and service of food. They will learn the importance and implementation of Health and Safety (Law No. 6331; 20/6/2012), as well as ISO 22000 and HACCP rules. Students who successfully complete the course; They gain knowledge about food hygiene and food safety, come to a level to apply food hygiene principles in their professional life, become a student community that engages in active inquiry, collaborative exploration, and supportive interactions in the classroom.

Weekly Detailed Course Contents

Week

Subject

Related Preparation

Sources

Course Notes / Textbooks:

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, Itslearning
5. Prof. Dr. Mustafa Tayyar – Velaadin Kılıç / Dora Basım Yayın, Gıda Endüstrisinde Hijyen ve Sanitasyon
6. Prof. Dr. Ayşe Baysal/Hatipoğlu Yayıncılık, Beslenme ve Diyet Genel Beslenme
7. Prof. Dr. Semra Karaardı / SİDAŞ, Gıda Hijyeni ve Sanitasyonu
8. Prof. Dr. Nevzat Artık – Prof. Dr. Nevin Şanlıer – Dr. Öğr. Üye. Aybüke Ceyhun Sezgin / Detay Yayıncılık, Gıda güvenliği ve Mevzuatı

References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 20
Quizzes	2	% 10
Midterms	1	% 30
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Project	1	50	50
Homework Assignments	1	25	25
Quizzes	2	2	4
Midterms	1	2	2
Final	1	2	2
Total Workload			125

Contribution of Learning Outcomes to Programme Outcomes

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.	5
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.	4
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.	3
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.	2
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.	4
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	2