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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 1006 HYGIENE AND SANITATION COMPULSORY 3 0 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

to enable the students to have the knowledge about foodborne diseases, physical and chemical hazards and production stages from farm to fork, enabling them to learn about transportation and personally implemented preventive measures.

Learning Outcomes of the Course Unit

1   microbiological causing food spoilage, to detect chemical and biochemical factors 2   main food groups that cause spoilage microorganisms to define and organoleptic changes 3   To have knowledge about food spoilage control techniques 4   Food for employees and learning the importance of personal hygiene and the sanitation of the kitchen equipment 5   have an idea about the legislation in the field of food safety

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 microbiological causing food spoilage,chemical, and biochemical factors 2 Food spoilage control techniques 3 causing deterioration of major food groups microorganisms 4 causing deterioration of major food groups microorganisms (continued) 5 causing deterioration of major food groups microorganisms (continued) 6 The importance of personal hygiene for food handlers; sanitation of kitchen and equipment 7 Midterm 8 Midterm 9 purchase of food, processed, transported and the requirements for the storage and hygiene 10 The identification of food safety hazards 11 Determination of the critical control point in food and beverage business 12 Preparation of effective work flows and record keeping procedures 13 ISO 22000: 2005 management system examination of the standard 14 ISO 22000: 2005 management system examination of the standard (continued) 15 Final Exam 16 Final Exam

Recomended or Required Reading

Prof. Dr. Nilüfer Koçak, Yiyecek Içecek Işletmelerinde Gıda Ve Personel Hijyeni, ISBN 978-9944-223-24-9, Ankara, 2015, Detay Yayıncılık Prof. Dr. Sıdıka Bulduk, Yrd. Doç. Dr. Emre Özgür Bulduk, Gıda Ve Personel Hijyeni, ISBN 978-975-8326-71-6, Ankara, 2014, Detay Yayıncılık

Planned Learning Activities and Teaching Methods

expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 4 48 Preparation for midterm exam 1 2 2 Preparation for final exam 1 3 3 Preparing presentations 4 2 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 99

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 3 LO.3 3 LO.4 3 LO.5 3 3