| GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5002 | Food Safety and Gastronomy | Spring | 3 | 0 | 3 | 8 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | The aim of this course is for students to have knowledge about food safety, basic principles of food safety and their applications in gastronomy. |
|
The students who have succeeded in this course; Ensuring that the products produced in places such as kitchens where food production is safe is of critical importance for the health and economic status of the people who consume them. For this reason, many rules and standards regarding food safety have been developed in food production. Understanding food safety principles by students will help them produce higher quality and safer food in their professional lives. Students will understand how food safety systems such as HACCP are implemented in the kitchen. Students taking this course will have comprehensive knowledge about what precautions should be taken in an environment that is open to physical, chemical and microbiological hazards, such as the kitchen. |
| 1. To have knowledge about food safety and hygiene. 2. Applying food safety and hygiene principles in professional working life. 3. To have knowledge about food safety regulations and standards. 4. Applying hygiene and sanitation rules in the kitchen. 5. To ensure that food reaches the end consumer safely. 6. To be able to conduct scientific research and research on a specific subject. 7. Knowing foodborne diseases and their causes. 8. Being able to take precautions against dangers that may occur in the kitchen |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course food safety | |
| 2) | Microorganisms: bacteria | |
| 3) | Microorganisms: Viruses, parasites, molds and yeasts | |
| 4) | Contamination, food allergens | |
| 5) | personal hygiene | |
| 6) | Purchasing and receiving goods | |
| 7) | Storage, preparation, service | |
| 8) | Project Assignment | |
| 9) | review lesson | |
| 10) | Cleaning and sanitation | |
| 11) | Food safety regulations and standards, occupational health and safety | |
| 12) | Food safety training of employees, food safety management systems | |
| 13) | Food safety and environment | |
| 14) | review lesson |
| Course Notes / Textbooks: | |
| References: | 1. Gıda Kalite Sağlama, Tomris A. Onoğur, Yeşim Elmacı, Kemal Demirağ, Sidas Yayınları 2. Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri, Fikri Başoğlu, Dora Yayınları 3. Gıda Endüstrisinde Hijyen ve Sanitasyon, Mustafa Tayyar, Velaadin Kılıç, Dora Yayınları 4. Gıda Hijyeni ve Sanitasyon, Semra Kayaardı, Sidas Yayınları 5. Servsafe Coursebook, National Restaurant Association 6. Ders notları (“It’s Learning” sitesine dönem içerisinde yüklenecektir.) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Project | 1 | % 40 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 10 | |
| PERCENTAGE OF FINAL WORK | % 90 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 6 | 84 |
| Project | 1 | 60 | 60 |
| Homework Assignments | 1 | 40 | 40 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 230 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |