COURSE UNIT TITLE

: SANITATION AND HYGIENE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2003 SANITATION AND HYGIENE COMPULSORY 3 0 0 3

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

1   Explains the concepts of cleaning, hygiene, sanitation, disinfection and sterilization
2   Explain the importance of food, business and personnel hygiene
3   Explains microbial developments in food, pathogenic bacteria, parasites and viruses
4   Explains food preservation, food legislation and food quality control systems

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Hygiene and sanitation introduction, definition and history
2 Waste disposal and provision of clean water
3 Hygienic cleaning and personal hygiene
4 Kitchen and staff hygiene
5 Cleaning agents and disinfectants
6 Chemical hazards
7 MIDTERM EXAM
8 MIDTERM EXAM
9 Food safety and hygiene
10 Microbial growth and spoilage in food
11 Pathogenic bacteria, parasites and viruses
12 Food preservation
13 Food legislation
14 Food quality control systems
15 FINAL EXAM

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

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


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

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Student Presentations 1 3 3
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 5 5
Preparation for final exam 1 10 10
Preparing assignments 1 5 5
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 85

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS