COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR ÇAĞDAŞ SUNNA

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach the concepts of cleaning, disinfection, hygiene and sanitation. To teach food hygiene, personnel hygiene, business hygiene, water hygiene, waste disposal, safe food production, the effects of pathogenic microorganisms on foods and people. To gain legal and ethical responsibilities of employers, managers and personnel on food hygiene, food legislation and quality control systems, which are important for businesses.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Gıda Hijyeni ve Sanitasyon, Prof. Dr. Semra KAYAARDI, Sidas Yayınları, 2022
Gıda Endüstrisinde Hijyen ve Sanitasyon, Prof. Dr. Mustafa TAYAR, Dora Yayıncılık, 2014
Hygiene in Food Processing: Principles and Practice, H.L.M. LEVIEVELD, J. HOLAH, D. NAPPER, WoodHead Publishing, 2013

Planned Learning Activities and Teaching Methods

Lectures, presentations and assignments

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

Exams and assignments

Language of Instruction

Turkish

Course Policies and Rules

It is obligatory to attend 70% of the courses and fulfill the course requirements.

Contact Details for the Lecturer(s)

cagdas.sunna@deu.edu.tr

Office Hours

These are the days included in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes